Above is a pump over of Shiraz in the La Motte vat room. A pump over is when one takes the wine from the bottom of the tank and pumps it over the top of the floating cap of skins in the tank. The process helps with getting more colour from the skins, as well as more flavour and tannins.
I am very happy to announce that in December Cape Winelands Cuisine, the book based on the cuisine at our Pierneef a La Motte restaurant, w...
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As 2011 rapidly draws to a close, I look back over an eventful and fruitful year for La Motte, Pierneef a La Motte, and Leopard’s Leap in ...
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