Terre à Terre is proud to present its fourth release of Cabernet Sauvignon coming from its close spaced vineyard in Wrattonbully, South Australia.
The 2013 vintage was perfectly suited to this variety, allowing vines that are only just reaching maturity to express themselves in the best possible manner. The growing season was warm and without any heat-waves, apart from 2 days in the low 40°C in early January. The Heat Degree Days summation (calculated as the sum of the monthly daily mean minus 10°C for the months of October to April included) was 1,557 degree days, which is similar to the average for Saint Emilion (1,530 degree days). The fruit was handpicked on the 27th of March 2013 and was of excellent quality.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) before it was crushed and destemmed. The must was fermented in one Potter fermenter, before being pressed off skins and racked to a new 4,000L foudre (French oak) where it aged for 12 months. The wine was then racked to a 5-year-old, 4,000L foudre (French oak) and aged for a final 10 months. 5% Cabernet Franc from the Terre à Terre vineyard was added to the foudre at racking, and after a very light egg fining in foudre, the wine was racked one more time before bottling without filtration on the 18th of February 2015.
The 2013 release of Terre à Terre Cabernet shows a tantalising glimpse of the true potential of the Terre à Terre single vineyard, which is just now starting to approach maturity. It is a classic example of Cabernet Sauvignon, the depth of the cassis fruit flavours is matched by a perfect tannin structure and great length. The tannins are like an iron fist in a velvet glove, very structured but with a soft texture. The bright cassis fruit with violet scents and liquorish flavours is still shy after 2 years in large oak and the wine benefits immensely from decanting.
Only 450 dozen were produced.
Winemaker: Xavier Bizot
Tasting note: PDF file