Matched to a dish of Beef Carpaccio with horse radish and creme fraiche dressing:
“Run and managed by husband and wife Lucy Croser and Xavier Bizot, this is an approachable, punchy style with upfront passionfruit and tropical characters. Although primary now, it’s built to age gracefully. This dish has a well- balanced marriage of rich, light flavours with the radish and creme fraiche keeping the palate fresh. The Terre à Terre has lovely crispness and is tightly bound on the acidity front, but offers more weight than most sauvignons. It’s this textural quality that binds all the flavours together and neither the wine or food takes centre stage.”
Author: Matt Dune – Sommelier Aria, Chiswick & North Bondi Fish
Source: Wine Companion Magazine
Review Date: Monday, May 26, 2014
