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La Motte Vin de Joie Rosé 2025

Salmon pink to onion skin in colour this rosé is typical Mediterranean in appearance. Slightly restrained but welldefined melon, grapefruit, and nectarine on the nose with a hint of sweet candy floss in the young wine. The palate is polished and juicy on entry with the medium acidity bringing freshness and length. A fresh nectarine aftertaste lingers on the palate.

This wine is a delightful glassful on a summer’s day and pairs beautifully with simple salads, charcuterie, seafood such as salmon, trout or crayfish and even wintery options such as seafood soups and paella with saffron.
variety : Grenache [ 69% Grenache, 18% Mouvedre, 9% Cinsault and 4% Shiraz ]
winery : La Motte
winemaker : Edmund Terblanche
wine of origin : Western Cape
analysis : alc : 12.98 % vol  rs : 2.1 g/l  pH : 3.27  ta : 5.7 g/l  
type : Rose  style : Dry  body : Medium  taste : Fruity  
pack : Bottle  size : 750ml  closure : Screwcap  

The grapes are from different districts in the Western Cape. The Grenache comes from Stellenbosch while the Mourvèdre and Cinsault come from Franschhoek and the Shiraz from Elim
in the vineyard : 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 block 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
about the harvest: The vineyards are all trellised and all is picked by hand.
in the cellar : The varieties and different blocks were picked and processed separately. The grapes were cooled down for one night in a cold room to release as little colour as possible at crush. The grapes were destemmed and immediately fed into a press where the free run juice drained as it arrived. Only the first 600I juice from a ton were used to make this wine. After flotation, the wine was racked and fermented cool in a stainless-steel tank. The wine was then blended and stabilized before filtration and bottling took place.
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