April is the perfect autumn month. Not only does a plethora of public holidays invite you to slow down and prepare for winter, but in a country of extremes, April temperatures are also magnificently mellow.
Days are just warm enough to spend outside, enjoying the splendour of vineyard and oak leaves changing from their summer attire to charming yellows, oranges and browns. Cooler evenings tempt you to light a fire and open a wine that is a little fuller than your summer sippers. Do try the recently released 2022 La Motte Chardonnay. It is such a versatile partner to food and with its beautifully rounded notes, it is exactly what you would like to swirl in your glass right now.
Make use of our April offer and pay 10% less when you buy 6 bottles of 2022 La Motte Chardonnay from our Tasting Room or online.
A beautiful selection
The La Motte Bakery celebrates bread in all its original beauty. The team of bakers presents a wonderful daily variety of freshly baked options from the on-site wood-fired oven. Expect favourites such as the classic sourdough loaf, the crustique and the Cederberger, available to purchase and take home.
Click HERE to read more.
A charming spot
A charming walkway leads the way to La Motte’s historic werf and Jonkershuis. Soak up the balmy autumn weather over a freshly brewed coffee and artisan bakes, just out of the oven. Enjoy beautiful breakfasts, moreish lunchtime options and tempting patisserie or linger for afternoon drinks.
A wine to swirl
The recently released 2022 La Motte Chardonnay combines a smooth character and mellow peach flavours with refreshing citrus fruit. Considered barrel maturation contributes to a polished, medium-full wine with exceptional freshness and a lively length. A beautiful wine to swirl in your glass and a delicious white for in-between weather.
Click HERE to buy now.
Recipe: Slow roasted lamb shoulder with red wine, tomatoes, baby onions, garlic & thyme
The 2020 La Motte Millennium loves red meat, roasts and earthy flavours. This go-to red is a popular choice both as a solo glass and at sociable braais, but it will be an exceptional partner on your Easter table! Try our recipe for a slow roasted lamb shoulder with red wine, tomatoes, baby onions, garlic and thyme when you invite the family over.
"Nothing beats the smell, taste and texture of a slow roasted lamb shoulder on a special occasion. This Mediterranean-style recipe couldn’t be simpler, yet the results are so much bigger than the effort. Make a quick gravy with the pan juices at the end of the roasting, or simply spoon the pan juices over your meat upon serving. Serve with your choice of rice or couscous or roasted potatoes and other sides." Ilse van der Merwe
Slow roasted lamb shoulder with red wine, tomatoes, baby onions, garlic & thyme and 2020 La Motte Millennium.
Ingredients
- 500g - 1kg small shallots or pickling onions, peeled (whole)
- 1 whole head of garlic, halved
- 2kg lamb shoulder on the bone
- 500 g small tomatoes
- 30 ml extra virgin olive oil
- salt & pepper
- a small bunch thyme
- 250 ml dry red wine
- For the thickened gravy:
- 250 ml mutton stock (or chicken stock)
- 10-15 ml (2-3 teaspoons) corn flour, dissolved in 2 tablespoons water
- salt & pepper, to taste
Method
- Preheat the oven to 220 C.
- In a large deep roasting dish, arrange the peeled shallots/onions and halved garlic.
- Place the lamb on top, fat side up, and nestle the tomatoes on the sides.
- Drizzle lightly all over with olive oil, then season generously with salt & pepper and scatter with the thyme.
- Add the red wine to the pan and cover with foil.
- Roast for 30 minutes at 220 C, then turn down the heat to 120 C and roast for another 5-6 hours.
- Remove from the oven and set aside while you make the gravy.
- In the meantime, turn up the heat again to 220 C.
To make the gravy: When the meat it ready, carefully tilt the pan juices into a small saucepan (hold the pan contents down with a spatula). Add the stock and bring to a simmer. Add the dissolved corn flour and stir until lightly thickened (it only take a minute). Remove from the heat and season to taste with more salt & pepper, if needed. Serve the gravy on the side.
When you are ready to serve, remove the foil from the roasting dish and return the meat to the heated oven for about 10-15 minutes to brown slightly. When it is ready, remove from the oven, transfer to a serving dish (if necessary) and serve warm with your choices of sides and/or salad.