Grapes for the wine originate from Helderberg, Stellenbosch.

Positive post-harvest conditions helped plants accumulate sufficient reserves. Rainfall was lower than average, but winter cold units were adequate and ensured even budding. Moderate summer temperatures with the absence of heat waves encouraged exceptional flavour development. The harvest was eventually much bigger than in 2019, resulting in lower acidity levels.

All vineyards are trellised and established in the first prominent hills, about 7 km from the False Bay coastline. Soil is a combination of weathered granite and shale with some spots of coffee stone gravel. The soil is well-drained while maintaining good water holding capacity. Sustainable farming practices include vineyard management to ensure proper aeration and sufficient light. Destalking and sorting are done in the vineyard.

Grapes are harvested at optimal ripeness, destalked and then fermented in stainless steel tanks with pump-overs twice a day. Pressing and barreling happened three weeks later. The wine was matured for 24 months in 300-litre French oak barrels - 50% new and 50% second fill. The various Cabernet Sauvignon batches were blended and filtered before being bottled in August 2022. 8000 cases (6 x 750ml) of the 2020 La Motte Cabernet Sauvignon were released.

In order to create a complex wine, grapes from two areas were combined — Franschhoek for pure berry fruit with a creamy texture, and Stellenbosch for the volume of the grapes and a light mint spice. The fruit combines well with the aroma and tannins promoted by the oak barrels, to produce a full-bodied wine that will mature well.

Alcohol 14.06% vol
Residual sugar 2.8 g/L
Total acid 5.7 g/L
pH 3.56