The 2010 vintage was less “stressful” than 2009 (both for the vines and for the vigneron). Minimal intervention was required in the vineyard and overall it was a warm vintage without any severe heatwaves. The fruit was harvested in March 2010 and was of excellent quality.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) where Xavier and Lucy’s non-‐interventionist approach to the winemaking was undertaken. The must was fermented in a mixture of old French Vosges oak barrels (225L), one new and one one-‐year old Vosges demi-‐muid (600L), and one two-‐year old demi-‐muid from Allier. Unlike the two previous vintages, the barrels were not placed in a cold room during fermentation, but were instead left at the ambient temperature of the winery. The cold Piccadilly nights helped control the temperature during fermentation, but nevertheless the fermentation rate was much faster (8 days) than for the two previous vintages.
The wine was left to age in barrel for six months. All barrels were lees stirred twice a month after the end of fermentation all throughout the barrel ageing process. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the texture. At the end of barrel ageing, the wine was racked off lees and left to settle in tank for a month before being bottled on the 5th of November 2010.
The 2010 release of Terre à Terre is very much in line with the style of the two previous vintages of Terre à Terre Sauvignon Blanc, but with more obvious fruit and depth of flavours. Fine pear, pineapple and cinnamon aromas from the fruit, soft oak and lees contact are carried through on the palate to balance the medium bodied and lengthy mouthfeel, finished by a crisp, zingy, citrusy acidity. This is a wine to be paired with food and aged – if you can.
Only 400 dozen were produced for the 2010 vintage.
Winemaker: Xavier Bizot