SOME would have us believe Christmas is the most wonderful time of the year, but there’s something so very special about harvest in the Western Cape winelands, generally from around mid-January until mid-March. It’s a vibe.
It’s busy busy with the picking of grapes, sorting, crushing, filtering, channelling, supplementing, tweaking… There is so much that goes into the decision making about which the everyday wine drinker has no clue when they stand in the supermarket or bottle store, or even if they are buying online. Even if you think you know about wine, trust me, there is more to be learned.
Once the grapes are in, they are nurtured in tanks to achieve the winemaker’s vision. Ever wondered how an essentially sweet grape becomes a dry wine? Not a secret, just something you might not be aware of. There is so much going on, and this is not a tutorial but a respectful acknowledgement of the art and science that goes into every bottle. While this annual miracle takes place at every wine farm, some throw open their cellar doors and invite you to bear witness to at least part of the magic. La Motte in Franschhoek is one of these.
Available Mondays to Saturdays at 10am and 3pm until the end of harvest, expected to be mid-March, the La Motte Harvest Experience is a crash course in wine making. It begins with an introduction to the varietals grown in individual rows at the entrance to the farm. I was prepared for a full-on vineyard traipse, with takkies and parasol for protection from the mid-30s heat, but neither were necessary as it turned out.
We were so lucky to be in the knowledgeable hands of Mari Fouche, an actual real live winemaker (not here though, she’s moving into marketing soon). After explaining how to approach the vines (slowly, with hands in plain sight – my joke didn’t land), Mari took us into the cellar, so lovely, so cool, and explained the processes. Being a Saturday, there was no work happening so keep that in mind when you decide to go. Do you want it quiet, or do you want it manic and hectic and noisy? We also tasted sweet cloudy juice straight from a tank before returning to the tasting room where we got to sample four wines from the Reserve Collection: Brut Cap Classique NV, Franschhoek Chardonnay 2024, Franschhoek Syrah 2022, and Stellenbosch Cabernet Sauvignon Blanc 2023.
As a bonus, we also got to taste the superb limited edition/expensive wines: Pierneef Atelier 2020, Semillon 2025 (only three bottles per customer allowed), and the insanely good Hanneli R 2022, a “complex Syrah-based blend…the ideal partner to red meat in most of its forms. With its well-structured tannins, this wine beautifully complements the intensity of hard cheese.” Older vinatages are available.
Pierneef Atelier is an “acclaimed Syrah Viognier blend that acknowledges the importance of a creative space in contributing an artistic interpretation and in making the most of each vintage. This unique blend offers perfumy rose petals and the depth of eastern spice on the nose. Voluptuous, but gentle, the palate finishes with intricate layers of liquorice, savoury salami and red peppercorns for a very classic character. The structure and spice of the Syrah as well as the floral nuances of the Viognier make this a very versatile red when it comes to the dinner table.”
The sublime Semillon is “a versatile food partner. Excellent with risotto, whether it made using mushrooms, Parmesan, truffle or crab. It embraces seafood from prawns and black mussels to richer fish such as yellowtail. Complements dishes glazed with honey and mustard – from fish to poultry and pork. Pairs beautifully with coconut-based dishes and mild curries.” It would be so at home in my kitchen.
If you join the morning session, a harvest plate is available at an additional cost (you can read more here). We signed up for the afternoon so we had lunch first at the Bakery. From the website: “This charming day-time spot celebrates bread in all its original beauty with a wonderful daily variety of freshly-baked options from the on-site wood-fired oven, available to purchase and take home while they also form the basis of the delicious seasonal menu. Enjoy beautiful breakfasts, moreish lunchtime options and tempting patisserie.
“Intimate indoor and outdoor seating are available and guests are welcome to explore the gardens with ancient oaks, stretched lawns, tranquil pond and farm-yard inspired playground for young ones.
“Other than enjoying the serene gardens or a relaxed meal, guests can also buy bread and patisserie to take home.” Well thank you, don’t mind if I do, to wit a soft and luscious mosbolletjie loaf. Yes I know, you can get them year-round (not always authentically made with the grape must obviously), like hot cross buns but not mince pies (why not?), however this harvest delicacy is a tradition I like to uphold.
While the most gorgeous pastries were still lined up in the glass case, the sourdough was sold out, so either order ahead or get there early. You can mosey on over to my Instagram where I’ll post pics of the lunch during the course of the week.
For more information, click here.
