The bounty of fruit from the gardens at La Motte has been a great source of inspiration to the Pierneef à La Motte kitchen and the summer menu featured sun-ripe fruit in a variety of ways, from bruléed figs with duck liver parfait as a starter, to Cape Fruit Sorbets on the dessert menu. Saving...

“Of course the build-up to harvest is a whole growing season with varying conditions – untimely rain, gale-force winds, excessive heat – and although we had all of these, they counteracted each other well enough for optimal conditions for a quality 2013 vintage”, says La Motte Cellar Master Edmund Terblanche. Speaking to winemakers and viticulturists...

La Motte has a keen appreciation of history and heritage – especially when it comes to wine. No surprise then, with its interesting and debated origin, Shiraz has become a focus point for the estate. Through the years legends about the origins of Shiraz or Syrah as it is often called, have abounded. There was...

From 22 to 24 March, the global food festival, *Taste of Mumbai,  was held in Mumbai, India and Pierneef à La Motte’s Chef Chris Erasmus was invited to join a cast of Indian and international chefs cooking in the Taste of Mumbai Theatre. Celebrating a varied selection of international cuisine, drinks and restaurants, Taste of...

The bounty of fruit from the gardens at La Motte has been a great source of inspiration to the Pierneef à La Motte kitchen and the summer menu featured sun-ripe fruit in a variety of ways, from bruléed figs with duck liver parfait as a starter, to Cape Fruit Sorbets on the dessert menu. Saving...

Dear La Motte friends Harvest is the most important time on a wine farm and although our tourism offering continues throughout the year, it is especially during this season that guests can really experience the vineyards and winemaking process first-hand and we love showing it to them! It has been an exceptionally early harvest and...

In some of the old cookbooks, the terms ‘curried fish’ and ‘pickled fish’ were used indiscriminately, causing confusing as to the ingredients used. Generally, however, pickled fish referred to a recipe where the fish was cooked in flavoured vinegar, without the addition of saffron or turmeric. In this mouthwatering recipe, raisins and a boiled vinegar-and-spice...

La Motte’s commitment to the principles and practices of excellence in wine production and environmental sustenance is acknowledged by a host of accolades and awards. Now its dedication to sharing these principles with visitors to the Estate has landed La Motte the first place in the category for Sustainable Wine Tourism Practices in the Great...

We are very excited to announce the new contemporary exhibition in the La Motte Museum to be a selection of the very well-known and often-debated Cape Town Triennials, the most ambitious exhibition of contemporary South African art for its time, from 1982 to 1992. In 1981, the Rembrandt van Rijn Art Foundation, working in association...

“The winter before the harvest has an important role to play in the eventual quality of wine grapes. We need cold for decent dormancy and rain to replenish the water levels. Last year, we received both”, says La Motte cellar master, Edmund Terblanche. Rain: With a very wet winter and around 35% more rain than...