Author: James Halliday
Source: winecompanion.com
Review Date: December 21, 2017
Terre à Terre Rosé 2017
With typical honesty, Xavier Bizot says this 56/44% blend is made from the pressings after the free-run juice was used as the base wine for a sparkling wine. After 1 month settling in tank, the juice as fermented in used French oak, and kept on lees for some months. It is hemmed in by savoury acidity and demands food, when it can be matched with whatever takes your fancy.
Rated: 90 points
