2018 La Motte Syrah
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All the grapes for this wine originate from the La Motte area near Franschhoek.
The dry conditions during the previous two seasons continued and, as a result, the harvest was 15% samller than in 2017, The previous winter was cold enough to allow adequate dormancy, but occured late, which delayed budding and the start of harvest-time by two weeks compared to 2017, Dry conditions once again promoted healthy grapes, while cool conditions preserved good flavours. Frost damage occured in places, but not in the Franschhoek area.
The Syrah vineyards at La Motte Wine Estate are between 10 and 30 years old and are spread over different blocks with varying soil profiles. The vineyard blocks are situated between 200 and 300 metres above sea level. The soil is of a sandstone and granite origin and varies from a heavier texture along the slopes to a sandy, well drained texture where the landscape is more flat. All the vineyards are trellised. Different clones and micro climates on the estate lend varying characteristics to the wine.
Grapes were picked ripe, but still firm. They were cooled overnight, before 100% de-stemming and the whole berries being placed into stainless steel tanks. Selected yeasts were added immediately and fermentation was at between 24 and 28 degrees Celsius. Tanks were pumped over twice daily, with good aeration. To promote elegance and soft extraction, most of the tanks were pressed before fermentation had been completed. The wine was matured in 300-litre French oak barrels for 14 months, 30% of which were new. To enhance colour and extraction, 15% Durif was added. The wine was bottled in October 2019 and 17 000 cartons (6 x 750 ml) and 300 magnums were released as 2018 La Motte Syrah.
Syrah from Franschhoek contains a natural fruitiness that includes notes of hard-pear and mulberry. Complemented by the Durif which provides colour, texture and hints of plum. One of the shade vineyard blocks yields black pepper spice, clearly noticeable on the palate. Wood flavours are well integrated and the palate has a creamy texture on the palate.
Alcohol 13,34% Vol Residual sugar 2,7 g/l Total acid 5,7 g/l pH 3,42