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2003 La Motte Millennium

2003 La Motte Millennium

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A dusty, earthy nose with raspberry and mulberry fruit, cinnamon spice and a hint of mint, promising a complex wine. The first touch on the palate is velvety and juicy. The mid-palate is firm, but medium-bodied and the finish mineral-dry and lingering.

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This wine originates from vineyards in the Franschhoek, Paarl, Wellington, Swartland and Walker Bay regions. Grapes from each of these regions make a unique contribution to the flavour components.

The cool, wet winter allowed the vineyards complete dormancy and ensured even budding. Relatively cool conditions prevailed during summer and lent distinctive varietal flavours to the berries. Favourable growing conditions caused abnormally large berries, yet the elegant wines produced showed good colour and concentration. The year was also characterized by healthy grapes and even ripening. Grapes were harvested at between 24,5 to 26 degrees Ballìng.

The vineyards all have unique macro climates and grow in a large variety of soil types. All the vineyards are trellised according to the Perold system and managed to be perfectly balanced in leaf cover and yield. Thanks to the different terroirs, each area produces grapes with specific characteristics, allowing the wines from each area to make a unique contribution in flavour and structure.

Grapes from the wine consist of 53% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc, 2% Petit Verdot and 1% Malbec. This Millennium is the first to contain all five Bordeaux varietals. Wines from the different varietals were produced and matured separately and then blended. The de-stalked grapes were cold-soaked for two to three days, followed by inoculation with selected yeasts. After fermentation, the wine was left on the skins for a further 20 days for extra extraction and roundness. Malolactìc fermentation occurred partly in the barrels.

The flavours reflect the style the wines were made. The wines shows plum and cherry flavours mixed with cinnamon, clove and cardamom spices. Truffle and coffee flavours are present. On the palate there is a mineral presence. Lively tannins lend a pleasant, lingering after-taste.

Alcohol ‘l4,44%vol
Residual sugar 2,17 g/l
Total acid 5,41 g/I
pH 3,73