In 2014, 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 2014 Terre à Terre Sauvignon Blanc is still ageing in demi-muids and our 2,000L foudre, and will be released towards the beginning of 2015.
The 2014 vintage was very auspicious for our Sauvignon Blanc vines. It was different from 2012 and 2013, with humid weather around flowering and fruit set, and heatwaves in January and February. Our low trellised – close-spaced vines flowered, set and went through véraison at exactly the right times, dodging the damaging effects of the challenging weather and making the most out of the perfect weather conditions seen after véraison. The fruit was hand harvested on the 13th and 14th of March 2014.
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. 7% of the juice was racked to a one-year old French oak 2,000L foudre. Fermentation took four weeks at a low 12°C (18°C in the foudre), and the wine was then left for a further four weeks on lees, which were stirred three times during this time. The wine was left to settle for a final additional month on full lees before being bottled on the 18th of June 2014. 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 (12.2% v/v), intense fruit characters combined with a good texture and exemplary varietal characters. It demonstrates the exceptional quality of the terroir in our Wrattonbully vineyard site.