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Wine Making

Viticulture

La Motte is synonymous with the highest quality in wines. To carry the La Motte label, each wine has to reflect the greatest expertise in viticulture, combined with experience, passion and a creative flair for wine-making.

The La Motte vineyards have been overseen by leading viticulturist Pietie le Roux since 1986. They are managed using advanced practices in the selection of vineyard sites, rootstock and clones, grape varieties planted, vineyard facings and vine spacing. These practices are refined by the latest technology such as satellite monitoring and infrared scanning of the vines.

Pietie le Roux
Senior Farm Manager & Viticulturist

On La Motte, as well as La Motte’s Nabot farm in the Walker Bay region, SGS-certified organic production is practised. Additional grapes are obtained from other affiliated family-owned farms and La Motte-managed vineyards situated in various regions. This adds versatility to the grapes supplied to the La Motte cellar.

Passionate about terroir, La Motte enjoys Championship status with the Biodiversity & Wine Initiative (BWI), with the objective of keeping biodiversity intact.

Vinification

Grapes for the production of La Motte wines are drawn from La Motte estate as well as other farms in the Cape Winelands. Thanks to the variety in terroirs, grapes from each region make a unique contribution to the flavour components of La Motte wines. La Motte’s Nabot farm in the Walker Bay coastal region has been developed as an organic biologic farming operation.

The unique charm of La Motte’s wines comes from the character bestowed upon them by particular soil types and a moderate climate, creating growing conditions that favour the finest grapes.

La Motte’s well-equipped cellar enables wine-makers to blend tradition with modern science in shaping wines globally renowned for their consistency and excellence.

Edmund Terblanche
Cellermaster

Having achieved certification and accreditation from ISO 14001 and HACCP, La Motte not only complies with the principles of environmental care in wine-making, but also confidently complies with international food safety and quality assurance standards.

Award-winning cellar master
Edmund Terblanche believes that the first priority in wine-making is to make the most of what the grape offers naturally. Individual care is taken with the hand-selection of berries and well-considered barrel maturation.