La Motte winemaker – Edmund Terblanche

Edmund Terblanche, who also worked as a nature
conservationist, has the greatest respect for terroir and the habitat of the
vine.

“Select the vineyards with care and the wine will make itself. The secret
lies in the balance – a fine balance between foliage and yield create the fruit
we desire. A fine balance between structure, fruit and wood creates the wines
we want to make.”

Edmund enrolled to study Viticulture and
Oenology at the University
of Stellenbosch. An
interesting new course at that time at Stellenbosch attracted his attention and
he temporarily moved away from wine to study Parks and Recreation Management in
the Forestry Faculty. He received a bursary for this from the Parks Department
in the Benoni City Council where he eventually started his career and advanced
to Assistant Head of Parks and Recreation. During this time his military
service called upon him to work as nature conservationist for SAS Saldanha.

Edmund could never forget his original
winemaking plans and his love for the winelands. In 1998 he became a student
again and completed the 3 year Cellar Technology Diploma at Elsenburg Agricultural
College. He gained
valuable knowledge at the new and upcoming winery Eaglevlei where he worked and
stayed during his studies. After studies Edmund joined La Motte as assistant
winemaker and when previous La Motte cellarmaster Jacques Borman left, Edmund
took over the reins at this prestigious Franschhoek estate.

“I had a wonderful mentor in Jacques. I was
lucky to have been in the fast track, in the right place at the right time”, says
Edmund. “Today all my training and experience fits perfectly together. I am
able to utilize my knowledge of nature conservation here at La Motte where we
are involved in various conservation projects including waste water management
– a very important part of winemaking today”.

Edmund on
quality

“I regard consistency
as the greatest characteristic of the wines I make. I want connoisseurs
dedicated to La Motte wines to know they will be rewarded with quality that is
unique … even before uncorking a bottle.”