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2011 La Motte Syrah - La-Motte

2011 La Motte Syrah

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Years of experience in producing this variety have enabled La Motte to combine the grapes of a number of cool terroirs to capture juicy berry-fruit, sweet liquorice, violet flowers and pepper spice. Traditionally a very bold variety, this rewarding Syrah has been refined into a medium-bodied, highly accessible wine.

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This wine originates from different vineyards in the Cape Winelands: Walker Bay (30%), Franschhoek (25%), Swartland (20%), Elim (15%) and Paarl (10%).

Budding started early as a result of a warm August, while spring and flowering time turned cold again, causing unfavourable conditions. Summer was dry, with a heat wave in early January, while generally dry and hot conditions caused harvest-time to be even earlier. Quality-wise, and average season.

The vineyards all have unique macro climates and grow in a large variety of soil types. Different clones are represented. All the vineyards are trellised on a wire system and managed to maintain a perfect balance between leaf coverage and yield. Each terroir makes a unique contribution to the wine and each has a different harvest date. The grapes for this wine were harvested over a period of one month.

Grapes were picked when still firm, but ripe. The bunches were de-stemmed and hand-sorted. Whole berries were pumped into an open stainless steel tank, inoculated and cool-fermented (20 – 24 degrees Celsius), while pumping over allowed thorough aeration. Malolactic fermentation started in the tanks and finished in 300-litre French oak barrels (30% new). The wine was matured for 14 months, then blended, filtered and bottled. The blend includes Grenache (5%). 20 000 cases (6 x 375 ml) were produced.

Optimal Syrah terroir, timely picking (at the correct ripeness), and blending with a complementary variety ensure that this is a wine of balance, complexity, freshness and finesse. The warmer season gave ample mulberry fruit complemented by savoury nutmeg spice and a hint of cedar. The palate shows peppery spice and tight freshness.

Alcohol 13,77% Vol
Residual sugar 2,7 g/l
Total acid 5,6 g/l
pH 3,54

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