Author: James Halliday
Source: Halliday Wine Companion 2016
Review Date: Wednesday, July 29, 2015
Terre a Terre Sauvignon Blanc 2014
Fermented in a mix of 14 used French barriques and 10 600l demi muids, left on lees for 1 month, racked, SO2 added and returned to one 2000l foudre and 10 demi muids. Xavier Bizot has well and truly mastered the impossible: given tremendous texture and structure by the oak handling, yet simultaneously highlighting the intense stream of pure citrus, stone fruit and snow pea flavours. Will not die in its tracks either.
Drink to 2018
97 points – Winner 2016 Sauvignon Blanc of the Year
Terre a Terre Cabernet Sauvignon 2013
Matured in a new 4000l French foudre for 12 months, then to a used 4000l foudre for a final 10 months, 5% cabernet franc added. A thoroughly elegant and poised cabernet, opening with cassis/blackcurrant, then a matrix of oak, cedar, dried herb and savoury tannins taking the wine through to a powerful conclusion.
Drink to 2033
96 points
Down to Earth Sauvignon Blanc 2014
Has the tart citrus zest and pith flavours of early picked sauvignon blanc; 93% tank-fermented, 7% fermented and briefly aged on lees in a 2000l French foudre (cask). A sauvignon blanc with chutzpah, and worthy of a year or so in the cellar.
Drink to 2017
93 points
Down to Earth Cabernets Shiraz 2013
55/28/17% cabernet sauvignon, shiraz and cabernet franc, matured in used barriques and a 400l foudre for 15 months. It has a strongly savoury cast to the red and black fruits, allied with powdery tannins. I’m not sure I understand what is going on here, the alcohol would suggest more ripeness than is apparent.
Drink to 2023
91 points
