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2019 La Motte Sauvignon Blanc – A Confident And Reliable Choice

2019 La Motte Sauvignon Blanc – a confident and reliable choice

“Change is the only constant in life,” said Heraclitus in the late 6th century already, but never has it been truer than in today’s fast-paced world. While there is much to enjoy about change – the energy and dynamic character of an evolving society, personalized products, and augmented offerings – there is also something to be said for consistency. Something you can always find in the trusted La Motte Sauvignon Blanc.

 

While much of wine’s charm is in the way it reflects terroir and vintage, being consistent when it comes to quality and style also holds special appeal. Recently released the 2019 La Motte Sauvignon Blanc’s acidity was higher than in previous vintages due to a relatively cool summer and uneven ripening. Balanced by an almost medium-bodied weight, however, 2019 still charms with the freshness, juiciness and lingering lemon and tropical fruit expected from La Motte Sauvignon Blanc. In the style of previous vintages, this latest release is all about elegance and balance and makes for a confident and reliable choice – regardless of whether it will be enjoyed as a glass on its own or as a partner on the dinner table.

 

Each year the estate captures the best of various terroir to ensure it capitalizes on the strengths of the vintage while maintaining the freshness and well-integrated flavor profile the wine is renowned for. Grapes for the 2019 La Motte Sauvignon Blanc came from Stellenbosch (50%), Franschhoek (25%) and the Cape South Coast (25%). Grapes were harvested at between 17- and 23-degrees Balling to complement the season’s natural acids and produce fuller, riper flavors. The process was reductive, with cold fermentation (14 °C). For added complexity, the wine was left on the lees for three months after fermentation and 8% Semillon was added to the blend.

 

Very polished and silky, the 2019 La Motte Sauvignon Blanc pairs beautifully with salty canapés, fresh salads, and seafood. While a natural partner to goat’s cheese, it is also the solution to those often hard-to-match Asian flavors and on its own, a favorite for summer or sunset.

 

Try Chef Eric Bulpitt’s Grandma’s Garden Salad with Mustard Vinaigrette as a lovely summer’s pairing with the 2019 La Motte Sauvignon Blanc!

 

 

Grandma’s Garden Salad with Mustard Vinaigrette

Many of us remember a time when all the bits and pieces from a seasonal backyard garden made their way to the kitchen. Even wild herbs and weeds were brought together with a dressing and served as a fresh accompaniment to favorites such as bacon quiche or roast chicken. Try this interpretation of Grandma’s Garden Salad with a delightful mustard dressing contributing to the typical sweet-acidic flavor profile of South African cuisine. Enjoy with a crisp and refreshing white wine such as the 2019 La Motte Sauvignon Blanc.

Enough for 4

Ingredients:

50 g        Carrot tops

50 g        Beetroot tops

20 g        Purslane

20 g        Dandelion tops

20 g        Wood sorrel tops

20 g        Serradella tops

20 g        Spekboom leaves

20 g        Fresh herbs such as dill, fennel, etc.

1 T          Pumpkin or sunflower seeds

20           Croutons made with day-old bread

4              Radishes

4              Young carrots

4              Duck (or hen’s) eggs boiled

100 ml  mustard vinaigrette (see recipe at the end)

Rosemary/wood sorrel / wild mustard flowers

 

 

Method:

Pick and wash all the leaves, slice the radish and carrots to desired thickness, tare the stale bread into large chunks and toast in some butter till golden brown. Boil the eggs for 7 minutes and peel. Toss all ingredients together in a large salad bowl while dressing liberally with the mustard dressing and season with salt and pepper. Place duck eggs neatly onto the salad and garnish with the pretty young flowers.

For the mustard vinaigrette, combine the below ingredients in a glass jar:

100 ml  white wine or malt vinegar

150 ml  canola oil

150 ml  extra virgin olive oil

50 ml    whole grain French mustard

Salt pepper and a pinch of sugar.

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