Grapes from La Motte’s estate in Franschhoek. The vineyard lies 200 metres above sea-level, and is managed organically. Fermented and matured in 300-litre French oak barrels (25% new) where it was inoculated with yeast and fermented at between 17 and 20 degrees Celsius. Malolactic also in barrels with one third in stainless steel tanks without malolactic fermentation. 11 months on lees with stirring.

Fruity lemon and nectarine aromas, with hints of cashew nut and lees as the only evidence of wood maturation, juicy and polished entry, medium-full, with lots of citrus and juicy peach on the palate. Lively length with excellent freshness.