Domaine Treloar Motus (750ml)
Domaine Treloar is a 10 hectare vineyard and winery in the Roussillon, owned and operated by husband and wife team, Rachel Treloar, from New Zealand and Jonathan Hesford, from England. After working in IT for 15 years, we were living almost next door to the World Trade Center when it was destroyed in 2001. Having experienced that disaster at first hand they decided to make some life changes and follow their dreams of owning and running a winery.
Jonathan studied oenology and viticulture at Lincoln University in New Zealand and, after graduating top of the class, worked as the Assistant Winemaker at highly regarded Neudorf Vineyards for 2 years. In 2005 they came to the Languedoc-Roussillon to find the perfect site for making their own wine and established Domaine Treloar in January 2006 with 10 hectares of old vines and a historic winery.
The vines grow on hillsides in the “Les Aspres” cru at the foot of Mount Canigou. All the work in the vineyard is done by hand by Rachel and Jonathan. The soils are worked organically, ploughing and fertilizing only with vineyard compost and animal manures. They follow a sustainable disease management program. All grapes are selected, hand picked, put into small cases and driven the 5 minute journey back to the winery before lunchtime. This ensures that the fruit is received, undamaged, in top condition.
The winemaking is based on traditional practices and science. Sulphur and fining agents are kept to a minimum. Most wines are fermented with wild yeasts and no enzymes are added.
“Motus et bouche cousou” means Mum’s The Word in French. That’s because this wine contains more Mourvedre than is strictly permitted under the Cotes du Roussillon rules, but don’t tell anyone!
Mourvedre, with low yields at optimum maturity, gives wine an aroma of saddle-leather and tobacco. It is aged in American oak barrels to add some roundness and toasty complexity to the underlying wild berries and hint of mushroom. This is a savoury wine so it goes well with dishes that have some sweetness or fruit of their own. For example lamb and apricot tagine or venison with a berry jus. Duck, with or without sauce, works well too.
The grapes are sourced from sustainably farmed vineyards of clay/marl. There are both old (45 year old) and younger (10 year old vines) planted. Yields are 28 hl/ha. Hand-picked and sorted. Transported in small caissettes. No acidification or chaptelization. Fermented with wild yeasts in concrete vats at 27 °C for 3 weeks. Aged in a combination of new (20%) and used US barrels for 12 months. Unfined but filtered at bottling in the following winter. Bottled in Ecova environmentally-friendly, lightweight bottles and sealed with high quality natural corks that attempt to reduce cork-taint risk to a minimum. 3000 bottles made.