La Motte Millennium 2006

Name: La Motte Millennium 2006
Brand: La Motte
SKU: 20128

This wine is the first ever Millennium to be Cabernet Franc based. The Cabernet Franc showed attractive intense dark chocolate flavours and beautiful colour after vinification. these characteristics also dominate in the finished wine. Complementing the chocolate, the nose shows ripe prune and dark cherry fruit, backed by clove and cinnamon spices in the background. The five varieties blended harmoniuosly to reveal a smooth palate with juicy tannins.

Ideal with any sumptuous meal. Best served with red meats, game, roast and noble, matured cheese.

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variety : Cabernet Franc [ 43% Cabernet Franc, 21% Petit Verdot, 20% Cabernet Sauvignon, 11% Merlot and 5% Malbec ]

winery : La Motte

winemaker : Edmund Terblanche

wine of origin : Walker Bay and Sbosch

analysis : alc : 13.85 % vol rs : 2.7 g/l pH : 3.81 ta : 5.3 g/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Cork

AWARDS

2009 Michelangelo Awards - Double Gold

in the vineyard :

Origin
This wine originates from vineyards in the Walker Bay (80%) and Stellenbosch (20%) regions. Only the Cabernet Sauvignon came from the Stellenbosch region. Grapes from each of these regions make a unique contribution to the flavour components.

Vintage
The period that preceded the 2006 vintage was reasonably normal according to long-term standards. The winter was wet and cold enough to ensure dormancy, but an untimely hot period in August probably caused uneven budding in some varietals. The varietals in this wine were not severely affected, Windy conditions prevailed during December and water consumption was high. The stress resulted in smaller berries - a positive aspect. Havesting started at the normal time - the first Cabernet Sauvignon was harvested in the Walker Bay area on 13 February and the last grapes (Cabernet Sauvignon) on 4 April in the Stellenbosch area. Grapes were very healthy, but the yield was low.

Viticulture
Each vineyard has its own macro climate and vineyards grow in a large variety of soil types. Different clones are represented. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each region produces its own distinctive grapes, so the grapes from each area makes a unique contribution towards flavour and structure. Grapes from the Walker Bay region are produced organically.

in the cellar : Before de-stalking, all the grapes were hand-sorted. The de-stalking grapes were cool-soaked for two to three days, followed by inoculation with chosen yeasts. Fermentation was at between 25 and 30 degrees Celsius. After fermentation, the grapes were left on the lees for a further 20 days to enhance extraction and body. Malolactic fermentation was partly in the barrels.

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