In 2013, Terre à Terre has decided to once again make part of its Sauvignon Blanc in stainless steel, under the label Down to Earth as an indication of its more modern style. The Terre à Terre Sauvignon Blanc is still ageing in demi-muids and will be released towards the beginning of 2014.
The 2013 vintage was very auspicious for our Sauvignon Blanc vines. Like 2012, it was warm, early, and dry, which kept the vigour in check. Thanks to good pruning decisions, as well as the good weather, we did not need to trim the vineyard, and the vines were in balance without much help. The warmer nights in summer meant that all the sugars produced during the day were metabolised during the night, thus enhancing flavours whilst keeping the sugar levels in check. The fruit was hand harvested on the 25th and 26th of February 2013.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) where it was crushed, destemmed, and cooled to 2°C. The juice was settled in tank for two weeks before the fermentation was started at low temperatures. After four weeks of fermentation at a low 12°C, 95% of the wine was left in tank on full lees for three months with lees stirring twice in the first month. 5% of the wine was aged in a new oak foudre for three months and blended back before bottling. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the texture.
The result is a very good example of modern Sauvignon Blanc with low alcohol (12.4% v/v), bright fruit characters combined with an excellent texture and good varietal characters. It is also showing great intensity of flavours and good length, demonstrating the exceptional quality of the terroir in our Wrattonbully vineyard site.
Winemaker: Xavier Bizot