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Methode cap classique
Viniculture:
The grapes were harvested at between 18 and 20 Balling and the Chardonnay and Pinot Noir were vinified separately. Bunches were whole-pressed according to a programmed sparkling wine programme, the juice was allowed to settle, whereafter the clear juice was cool-fermented. Fermentation was followed by blending in the ratio 55% Pinot Noir and 45% Chardonnay. After stabilisation, the wine was sweetened, inoculated and then bottled on 18 October 2007. Fermentation was in the bottles and the wine was matured on the lees for 24 months. The lees was removed in November 2009 and only 3 000 bottles were released on 5 December.
Cellarmaster s Impressions:
The wine shows a typical champagne colour, with a very fine, lively mousse. The nose has golden delicious apple fruit complemented by yeasty dough and biscuit aromas. The palate is as lively, with a creamy balanced finish.
Connoisseur s Choice:
La Motte MCC will complement a wide range of South African foods. Good with most local cheeses, especially soft cheese, luxury foods such as oysters and crayfish, eggs in all forms, line-fish with or without a sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork.
