Terre à Terre is proud to present its first release of Pinot Noir coming from the Summertown Vineyard in the Piccadilly Valley. The Summertown Vineyard was first planted in 1987 with Pinot Noir, with several clones (including MV6, G5V8, D5V12, D2V5).
In 2016, a small part of the vineyard (with due East facing slopes) was managed with the aim to produce table Pinot Noir. Terre à Terre started to manage the Summertown Vineyard
in 2015/2016, following the same strict management practices as the Crayères Vineyard, i.e. hand pruning, shoot thinning, green harvest to control yields and hand harvesting.
2016 was a very warm growing season (above 1,500°C days compared to the long term average of 1,250°C days), but without any heatwaves. We hand harvested the table Pinot Noir fruit on the 8th of March (dry grown spur pruned block) and 12th of March 2016 (cane pruned blocks).
The fruit was transported back to the Tiers winery and left to chill for 2 days in the cold room before it was crushed into 4 open fermenters (adding 10% whole bunches in each fermenter). The must macerated for 4 days in the fermenters before being seeded with yeast culture. The ferments were plunged once a day until the end of fermentation (25th of March). The must was left to macerate before being gently pressed off skins on the 9th of April. The wine was then racked to barrel (50% new, 50% old) where it completed malolactic fermentation and aged for 9 months, before being very carefully racked off lees on the 9th of January 2017 to tank. The wine settled in tank for one month before being bottled on the 8th of February 2017.
Winemaker: Xavier Bizot
Tasting Note: PDF file