Goes well with beef, slow-roasted lamb, pork, venison, marinated rib eye steak, braised short ribs, mushroom stroganoff and vegetable tarts.

To add complexity, grapes of various origins and clones were used. The vineyards in Stellenbosch grow on soils with high potential, which originate from granite and sandstone, the vineyards in Franschhoek on sandy soils, also of granite and sandstone, and the vineyards on the Bot River on slate soils. All vineyards are fitted with trellises. The Stellenbosch and Bot River grapes were mechanically harvested at night and transported to the La Motte cellar in Franschhoek. The Franschhoek grapes were harvested by hand. Grapes from different blocks were fermented and matured separately. Fermentation took place in stainless steel tanks at around 25 degrees Celsius. Twice a day, the wine was pumped around, which allowed good aeration. The malolactic fermentation took place partly in barrels. The wine matured for 16 months in 300 liter French oak barrels — 25% new, 25% second-filled and 50% older barrels. The various Cabernet Sauvignon games were then assembled.

Allergy information: Contains sulfites