The 2022 La Motte Rosé is a blend of 71% Grenache, 17% Mourvédre, 6 % Shiraz and 6% Cinsault. The grapes are from different districts in the Western Cape. The Grenache comes from Swartland and Stellenbosch while the Mourvédre and Cinsault come from Franschhoek and the Shiraz from Elim.

Growing conditions were predominantly problem-free with an ideal cold and wet winter leading up to the 2022 harvest. Despite wintery weather persisting, budding went well and the cooler early summer resulted in exceptional flavour development. Sudden heatwaves during harvest caused lower acids and higher pH levels compared to the previous vintage.

Different terroirs are represented in this wine. All three of the main mother rock formations in South Africa are represented in these terroirs. This includes decomposed variations of shale, granite and Table Mountain sandstone. The varieties and different blocks conveniently ripen on different dates during the harvest and allowed the winemaking team to give special treatments and care to all the grapes in this dedicated Rosé protocol. The vineyards are all trellised and all is picked by hand.

The varieties and different blocks were picked and processed separate Iy. The grapes were cool ed down for one night in a cold room to release as little colour as possibl e at crush. The grapes were destemmed and immediately fed into a press where the free run juice drained as it arrived. OnIy the the first 600 litres of juice a ton were used to make this wine. After flotation, the wine was racked and fermented cool in a stainI ess-steel tank. The wine was then blended and stabilized before filtration and bottling took place. OnIy 1 2000 cartons (6 x 750mI) were produced.

Salmon pink to onion skin in colour this Rosé is typical Mediterranean in appearance. Slightly restraint but well-defined melon, grapefruit and nectarine on the nose with a hint of sweet candyfloss in the young wine. The palate is polished and juicy on entry with the medium acidity bringing freshness and length. A fresh nectarine aftertaste remains.

Alcohol 12,5% Vol
Residual sugar 1,3 g/l
Total acid 5,4 g/l
pH 3,22