Multiple award-winning top blend

La Motte Pierneef Syrah-Viognier 2016

La Motte Pierneef Syrah-Viognier 2016
  • LAM-072016
  • Silky soft with spicy notes
  • Excellent and versatile food companion
  • Awarded with 4.5 John Platter Stars, among others
Learn more

Delivery time 2-5 Workdays

21.95  29.27 /l

Prices incl. VAT plus shipping costs

The La Motte Pierneef Syrah Viognier is a full-bodied blend of Syrah (95%) and Viognier (5%) and...
The La Motte Pierneef Syrah Viognier is a full-bodied blend of Syrah (95%) and Viognier (5%) and a successful example of a wine from the cooler growing areas of the Cape Winelands. In the bouquet beautiful notes of mulberry, pepper and liquorice unfold. On the palate, the blend, which has matured in oak for a total of 18 months, convinces with its accessible and silky soft character, before it leaves with a refined and fresh finish. Thanks to its fruity aromas, La Motte Pierneef Syrah Viognier is a versatile food companion. The structure and spicy components of Syrah on the one hand and the floral nuances of Viognier on the other make it possible to combine this blend with beef and game as well as with an aromatic curry or duck. But La Motte Pierneef Syrah Viognier is also a culinary delight on its own.


Jg. 2016
4.5 John Platter Stars, Decanter Bronze, IWSC Silver, International Wine Challenge Bronze, Mundus Vini Silver, Old Mutual Trophy Bronze, The Michelangelo Silver, Veritas Gold, Tim Atkin 91 Points
Jg. 2015
4.5 John Platter Stars, International Wine Challenge Silver, Mundus Vini Silver, Old Mutual Trophy Gold, TOP 100 SA Wines, Tim Atkin 90 Points
Jg. 2014
5 John Platter Stars, Decanter Bronze, IWSC Silver, International Wine Challenge Bronze, Old Mutual Trophy Bronze, Robert Parker 92 Points, TOP 100 SA Wines, The Michelangelo Gold, Tim Atkin 90 Points

Expert Judgement

Alluring deep black fruit o Rhône-like 16. Silky yet powerful, with integrated oak (50% new, 18 months) & lovely freshness from 5% viognier. Cooler Elim & Walker Bay fruit part of the blend again. John Platter Wine Guide 2019

Goes With:

La Motte Pierneef Syrah-Viognier 2016
Grape Varieties:
Syrah (95%), Viognier (5%)
La Motte
CAPREO GmbH, D-46562, Voerde
Bottle Cap:
21.95 € / bottle à 0,75 l
Filling Quantity:
0,75 l
Alcohol Strength:
12,5 % Vol.
5,7 g/l
Residual Sugar:
2,8 g/l
Serve at:
16-18 °C
Best before:
In the Cellar:
Matured in oak for 18 months.
Western Cape

La Motte from the Rupert Family

In 1970, Dr Anton Ruper, an art lover and international businessman with a passion for nature conservation, purchased the Franschhoek wine farm, La Motte. The farm has a rich French Huguenot history with Gabriel du Toit planting the first vines in 1752. Today, the estate belongs to Dr Rupert’s daughter, Hanneli Rupert-Koegelenberg and together with her husband and CEO of the estate, Hein Koegelenberg, they have turned La Motte into an internationally respected wine producer and popular wine tourism destination.

Highest Quality of La Motte Wines

La Motte regularly receives international awards and recognititon from competitions such as the International Wine Challenge, the Concours Mondial de Bruxelles and the Michelangelo Awards. For many wine lovers, the name La Motte is almost synonomous for exceptional quality. Each wine in the portfolio bears testimant to the estate’s espertise and experience in wine cultivation as well as its passion for South African wine. The wines reflect the diversity of their South African terroir and are presented in an elegant style that makes them exceptional partners to food.

The Pierneef à La Motte

Many South African wineries have their own restaurant, but the elegant Pierneef à La Motte Restaurant also bring a taste of South African heritage cuisine. The name of the restaurant is inspired by South African artist Jacob Hendrik Pierneef who is renowned for his creative portrayal of the beautiful South African landscape. Visitors to the estate can enjoy his artistic inspiration in the restaurants. The ktichen serves a modern interpretation of traditional South African cuisine. Recipes are carefully researched and the restaurant uses seasonal produce and locally sourced ingredients in dishes that are a feast for all the senses.