Author: Jancis Robinson Source: JancisRobinson.com Review Date: Friday August 19, 2016 Terre à Terre Crayères Vineyard Cabernet Franc 2014 First release of this wine from vines planted in 2008.
Author: Jancis Robinson Source: JancisRobinson.com Review Date: Friday August 19, 2016 Down to Earth Sauvignon Blanc 2015 From a particularly close-planted vineyard next to the Whalebone Vineyard planted
Author: Jancis Robinson Source: JancisRobinson.com Review Date: Friday August 19, 2016 Terre à Terre Crayères Vineyard Sauvignon Blanc 2015 Whole bunch pressed then settled for 15 days before
Author: Jancis Robinson Source: JancisRobinson.com Review Date: Thursday August 18, 2016 Terre à Terre Crayères Vineyard Cabernet Sauvignon 2014 Xavier Bizot’s Australian label. 95% Cabernet Sauvignon, 5% Cabernet
Author: Mime Bennie Source: Wine Business Monthly Review Date: July August 2016 Terre à Terre Crayères Vineyard Shiraz 2014 A concentrated, quietly powerful red wine that shows good inward concentration
Author: Mime Bennie Source: Wine Business Monthly Review Date: July August 2016 Terre à Terre Crayères Vineyard Cabernet Franc 2014 Seriously good wine this – DNA of great Cabernet
Author: James Halliday/Campbell Mattinson Source: Halliday Wine Companion 2017 Review Date: Thursday August 4, 2016 Terre à Terre Crayères Vineyard Shiraz 2014 Hand-picked, crushed, destemmed, 24 days fermentation and maceration,
Author: James Halliday/Campbell Mattinson Source: Halliday Wine Companion 2017 Review Date: Thursday August 4, 2016 Terre à Terre Rouge 2014 60% cabernet sauvignon, 28% shiraz, 12% cabernet franc, hand-picked, crushed,
Author: James Halliday Source: Halliday Wine Companion 2017 Review Date: Thursday August 4, 2016 Terre à Terre Crayères Vineyard Cabernet Franc 2014 Hand-picked, crushed, destemmed, 1-tonne fermenters 24 days, matured in
Author: James Halliday Source: Halliday Wine Companion 2017 Review Date: Thursday August 4, 2016 Terre à Terre Crayères Vineyard Sauvignon Blanc 2015 Hand-picked, whole bunch-pressed, chilled overnight, fermented in demi-muids (20%