2.5 grams/litre residual sugar.
13.50%
Grapes were hand-sorted and the whole berries were pumped into the tank. The grapes were then cold-soaked for a few days before inoculation with a selected yeast. Fermentation was at 25 degrees Celsius. After fermentation there was extended skin contact for 20 days. The wine was then placed into 225-litre barrels where malolactic fermentation occurred. Thereafter, for 16 months, the wine was matured in 225-litre oak barrels - 10% new, 50% second fill and 40% third fill (85% French, 10% American and 5% Hungarian). After selection of the best barrels, 8 000 cartons (12 x 750 ml) were bottled at La Motte on 20 September 2007 for release as 2006 La Motte Shiraz.

Hannelie Rupert and her husband Hein Koegelenberg have invested extensively in winemaking at their 300 year old Franschhoek estate in recent years, to give the best expression to the fruit they are harvesting at their many properties throughout the Cape, particularly from cool climate regions such as Darling, Walker Bay, and even further afield in Lutzville and George. Recent success in many international wine competitions indicates that Edmund Terblanche is heading in the right direction.

Darker, richer smell than the Babich. Dark, plummy and pretty warm. Not bad with rich food, I imagine.


222 stores
07/10/2008

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mel