La Motte's iconic mosbolletjies made with fermenting grape juice and nowadays also a sweet sourdough culture, stays one of the estate’s biggest harvest-time treats, but there is more.
Visit us for a vineyard and cellar tour to experience the harvest first-hand and taste mos from the tanks. Enjoy breakfast or lunch in the La Motte Bakery with a harvest-inspired menu or join us for a tasting to pick your favourites for the holidays and long weekends ahead! Join us and taste the harvest.
At the bakery
Start your day with our Mosbolletjie French toast with caramelised grape syrup and mascarpone or enjoy lunch with the Harvest Salad of crisp greens, crunchy grapes, pickled greens, candied walnuts and grapeseed aioli or choose what we consider to be, the best broodjie in the business… The Pars Broodjie consists of a generous slice of sourdough loaf with homemade ricotta and roasted grapes.
Wednesday – Sunday, 08h00 – 16h00 (Kitchen closes at 15h00)
Click HERE to make a booking.
In the cellar
Taste mos (fermenting grape juice) from the tank when you join us for a Harvest Experience (R180). Tour the vineyards and cellar and enjoy the beautiful gardens on your way to a tasting of the estate’s latest vintages in the Historic Cellar and, of course, don’t leave without trying our famous seasonal mosbolletjies or ordering a Harvest Platter (R150)!
Tuesday - Friday, at 11h00, 13h00 or 15h00. (Harvest Platters: Wednesday – Sunday.)
To book, phone 021 876 8820 or email tasting@la-motte.co.za.
In the tasting room
Made from grapes from some of the most southerly vineyards in South Africa, the 2023 vintage release of La Motte’s premium Pierneef Sauvignon Blanc, is a highlight for anyone who enjoys the sophistication of a cool climate Sauvignon Blanc. This new vintage is an intricate, but elegant wine with a lingering minerality and aromas of citrus and passionfruit.
Buy any 6 bottles from our Pierneef Collection during March and pay 10% less! Available from our Tasting Room or la-motte.com.
At home
This recipe for delicate fillets of sole in a creamy sauce with fresh white grapes is a delicious harvest recipe to try at home.
The Veronique sauce is a French cream sauce with Vermouth and white grapes. Cook the fish and serve with buttered new potatoes or wilted tender stem broccoli.
Simple in presentation, but with beautifully integrated flavours, this dish is a lovely partner to the minerality of the 2023 Pierneef Sauvignon Blanc.
Click HERE get your recipe.