La Motte Releases the 2020 Pierneef Sauvignon Blanc, a wine so suited to a number of well cooked dishes…

La Motte 2020 Pierneef Sauvignon Blanc

La Motte’s premium Pierneef Collection with beautiful linocut artworks on the label, pays tribute to the mastership with which the renowned JH Pierneef portrayed the beauty of the South African landscape. At the same time, however, the wine is a celebration of the art of wine making and as such, Edmund Terblanche, The Estate’s Cellarmaster is delighted to introduce this sublime wine.

La Motte Cellarmaster Edmund Terblanche

The grapes for this wine originate from the most-southerly vineyards of South Africa with the Sauvignon Blanc (94%) from Elim, Napier and Elgin and the Semillon (6%) from Elim. “I am always excited to see how this wine stays true to its Cape South Coast origin”, says La Motte Cellarmaster Edmund Terblanche. The harvest was up on the previous year, though the acids were lower. The wine spent 16 hours with skin contact before fermentation which was followed 5 months on the fine les before being blended and prepared for bottling

Sauvignon Blanc grapes in the hands of the harvester

Pour
From a Burgundy shaped bottle, closed with a screw cap. The label is a beautiful Pierneef Linocut of the dove cot at Meerlust – which did bring a smile to my face. In the glass, the wine is a pale lemon gold with flashes of lime green when held up to the light. The aromas are of sparky citrus, and green whiffs of walking in the fynbos, those white fleshed figs and the briskness of a good buttery granadilla curd. Complex, layered and a perfect wine for food. Eminently drinkable now, though previous vintages have shown that with a couple of years of cool cellaring gives ample rewards.

Madeleine’s Summery Salad

Pair
As I said the La Motte 2020 Pierneef Sauvignon Blanc is a superb wine for food. Though a glass as an aperitif or a sundowner is so special. Foodwise, lovely Summery salads with smoked fish or charcuterie components, a tranche of SASSI friendly fish simply cooked in a pan with butter, lemon and parsley or a plate of quick fried calamari served with a Sauce Tartare.

Read more about La Motte Wine Estate and its wonderful offerings – CLICK HERE

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