Latest News from La Motte

Ingredients: 300g cooked Patagonian squid, tubes sliced into rings, tentacles left whole Marinade 3T La Motte olive oil 1½T sherry vinegar 1t dried oregano ½t salt Freshly cracked black pepper 170g Manzanilla olives, pitted 150g pickled peppers, or chillies kept whole 1 lemon, cut into thick wedges Method: Place the squid in a mixing bowl...

Ingredients 1 large lamb rump steak 3T La Motte olive oil Salt to taste Sauce 2T La Motte olive oil 3 shallots, finely sliced 1 small onion, finely chopped 2 sprigs thyme 1 sprig rosemary 250ml La Motta Cabernet Sauvignon 150ml La Motte Balsamic vinegar 250ml good quality beef stock 1T coarsely cracked black pepper...

The team at La Motte is delighted to announce a partner to its popular Estate Extra Virgin Olive Oil. Let's welcome the beautiful barrel-matured La Motte Balsamic Vinegar!  A blend of Albana, Ancellotta, Fortana, Lambrusco, Montuni and Sangiovese e Trebbiano from the Modena region, this vinegar is masterfully blended in the traditional method with barrel...

Seasonal breads from the La Motte Bakery are always eagerly awaited. In the Festive season, the star-shaped L'Etoile, during Harvest time, the Mosbolletjie, for Bastille festival an abundance of baguettes, fougasse loaves and croissants and this time of year, Baker Ricardo and the team bakes Easter-inspired wreath breads. These beautiful loaves are a culmination of tradition,...

Sharing has always been at the heart of the La Motte Experience. It is the message from the Wine Bearer's cup that overflows, welcoming guests to share in the joys and blessings of the estate. It is the philosophy behind the wonderful breads shared in a multitude of ways from the La Motte Bakery. It...

This year there is more ways to taste the harvest at La Motte than our famous mosbolletjies, but many of them start with must (the mos in mosbolletjies). Do you know what must is? Must is fermenting grapes juice and one of the wonderful products of the wine grape harvest that does not only have a rich...

The origins of this recipe can be traced back to the Italian chef Scappi (1570). A similar recipe also appears in an eighteenth-century Cape cookbook. Ingredients Serves: 4 1 duck 2 unripe plums, chopped 1 cup (250ml) coarse sea salt 1 cinnamon stick, 1 tsp (5ml) black peppercorns and 2 whole cloves, wrapped in a muslin...

The Mediterranean conjures images of beautiful blue oceans, fields of lavender, acres of olive or lemon trees, charming villages, passionate people with foreign accents, generous plates of food and wine glasses filled to the brim. While all of these would be accurate, the area along the Mediterranean coast consists of 22 countries across three continents...

The La Motte Ateljee is excited to announce Van Horison tot Horison, a new art exhibition opening at its Franschhoek Valley address on 7 March 2026. This exhibition, directly translated as From Horizon to Horizon focuses on the South African landscape by placing contemporary artists in dialogue with historical precedents, embracing the influence and inspiration of both place...

There are many reasons why we love harvest time on La Motte. With all the activity the farm is abuzz with an infectious energy, but this special season also celebrates our French Huguenot winemaking traditions and tastes that became somewhat of a treasure over the years. As is the annual custom, we invite guests to...