La Motte Pierneef Syrah Viognier 2017, good with Christine Capendale’s Slow Roasted Lamb Pie…

La Motte Pierneef Syrah Viognier 2017

La Motte is situated in the heart of the Franschhoek Wine Valley. The Shiraz, 90% of the blend, comes from the Elim Wine Appellation, grown on coffee stone, and 5% from the Walker Bay Wine Appellation, shallow shale. The 5% Viognier comes from Franschhoek and is co-fermented with the Shiraz.

Viognier, the minor grape in the blend

Grapes from the various Shiraz vineyards were harvested at different times. The Viognier grapes were added to some of the tanks. The grapes were hand-sorted and then fermented without stems. Regular pump-overs were done during fermentation. After about 15 days’ maceration, the free run and press wine were placed together into 300-litre barrels and matured for 14 months. 55% of the barrels were new. Blending took place and the wine was returned to the barrels for another 4 months before bottling in November 2018.

La Motte CEO, Hein Koegelenberg [R] & Winemaker, Edmund Terblanche

Pour
From a Burgundy shaped bottle, closed with natural cork. The label is illustrated with a linocut by JH Pierneef, well known South African multimedia artist. While this is a red and white blend, in the glass it is an opaque bloodplum at the heart which pales out to ruby at the rim. The aromas are of plums, red and black berries. The aromas are repeated on the generous, rich, palate where roadside brambles, mulberries and a floral undertow [from the Viognier]. Silken on the palate, good acidity, balanced with the oak and its concomitant spice and vanilla. For me, a very impressive glass. Will only improve with a couple of years of cool cellaring.

Christine Capendale’s Slow Roasted Lamb Pie

Pair
The La Motte Pierneef Syrah Viognier 2017 is a wine for well prepared food. It will honour any traditional Sunday Lunch Roast as well as it would a midweek supper dish, when after a long day a great glass of wine is called for. Christine Capendale’s Slow Roasted Lamb Pie is the answer for a chilly winter supper. Click HERE for her recipe.

Christine Capendale – food person through and through

Read more about La Motte Estate – CLICK HERE

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