2009 La Motte Cabernet Sauvignon
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Grapes for this wine originate mostly from Bot River in the Walker Bay region, supplemented by grapes from Wellington (20%) and Durbanvìlle (10%).
A number of conditions caused lower yields - a long winter that affected flowering, very little rain during December and January, which resulted in smaller bunches, a short heatwave early in December, causing damage to some unprotected bunches, and windy conditions that could have robbed vines from moisture. Temperatures lower than average delayed harvest- time by as much as two weeks. On the posìtìve side, low temperatures and mild weather conditions allowed for good flavour protection and slow ripening - ripening was at lower sugar levels, contributing towards the production of elegant, accessible wines.
All vineyards are trellìsed and managed to maintain a perfect balance between leaf coverage and yield. The Walker Bay vineyards grow in weathered shale in a windy area, while the vineyards in the Wellington region grow in a mixture of weathered granite and shale. In order to enhance complexity, different clones are used.
Before and after de-stalking, the grapes were hand-sorted. In the tank the grapes were cool-soaked for two to three days before inoculation with selected yeasts. Fermentation was at between 23 and 28 °C. The wine was pumped over three times a day. After fermentation, extended skin contact of between 20 and 30 days was allowed.
The wine reflects varietal aromas on the nose, with wild berries, tornato leaf, cedar, cinnamon spice, dark chocolate and prominent. The heavy-bodied palate has a firm structure, but a fine tannin texture and a pleasant dry alter-taste. Can be best enjoyed from 2012 until 2022.
Alcohol 13,74% vol
Total acid 5,8 g/I
Residual sugar 1,8 g/I