Terre à Terre is proud to present its seventh release of barrel fermented Sauvignon Blanc coming from its close spaced Crayères Vineyard in Wrattonbully, South Australia.
The 2016 vintage was an extraordinarily warm vintage but without any heatwaves. Like 2015, it was also an early vintage, budburst finished late in September 2015, and flowering was in full bloom by mid November 2015. The fruit was hand harvested one week later than 2015, on the 25th, 26th and 27th of February 2016, we wanted to wait until we got full expression of the fruit, with no green flavours. The fruit harvested on the 25th of February from the western part of the vineyard was whole bunch pressed. After 2 months cold-settling in a stainless steel tank, the juice was fermented in 600L French oak demi-muids (25% new).
After 10 days of fermentation, the wine was left on lees for one month without sulphur, with no bâtonnage. It was then lightly sulphured in the demi-muids where it stayed for a further nine months on full lees with lees stirring every two months. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the significant texture. It was bottled late February 2017.
The 2016 vintage was extraordinary and the wines are out of the ordinary: our Terre à Terre Sauvignon Blanc has the characteristics of this vintage, with some very ripe fruit flavours and very good texture and length. The 12 year-old vines from the Crayères Vineyard are showing their potential to produce world-class fine wines of delicate texture, balanced acidity, flavours and alcohol and very good length and complexity. A fine Vineyard Parcellaire wine.
Just 360 cases of 6 were produced.
Winemaker: Xavier Bizot
Tasting note: PDF file