Terre à Terre is proud to present its first release of Cabernet Franc coming from its very unique close-spaced vineyard in Wrattonbully, South Australia.
This vineyard has been baptised the Crayères Vineyard, after the
chalk cellars that are found throughout Xavier’s region of birth in Champagne, France. Similar natural structures are found underneath this very special vineyard, and they are now the subject of a research project led by a team from the University of Adelaide as they are full of undisturbed ancient fossilised remains.
The 2014 growing season was very challenging to start with cool and humid weather around flowering and severe heatwaves in January and early February; however, the growing season finished with very mild and warm conditions, with on average 6 weeks between véraison and harvest for all varieties. The Heat Degree Days summation (calculated as the sum of the monthly daily mean minus 10°C for the months of October to April included) was estimated at 1,414 degree days, which is lower than the average for Saint Emilion (1,530 degree days). One striking feature of the 2014 vintage was a very good and uniform set in all varieties, leading to a very harmonious and slow ripening at the end of the season. As a result, the fruit had great colour and amazing tannins and flavours. The fruit was handpicked on the 8th of April 2014 and was of excellent quality.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) before it was crushed and destemmed. The must was fermented in 1-tonne fermenters. After 24 days fermentation and maceration, the must was pressed off skins and racked to 225L French oak barriques (30% new oak) where they aged for 18 months. After a very light egg fining in barrels, the wine was bottled without filtration on the 3rd of December 2015.
This new wine is the best surprise from the Crayères vineyard. Cabernet Franc is one of the best red varieties in Bordeaux and the Loire Valley, and in Wrattonbully as well. This wine shows how well the variety responds to the Saint Emilion like climate, terroir and vineyard design. Floral (violet) aromas with hints of red currants come through on the palate with very soft and elegant Bordeaux-like tannins on finish.
In bottle analysis (AWRI): Alcohol = 14.3 % v/v, pH = 3.58, TA = 5.3 g/L, VA = 0.48 g/L
Only 240 dozen were produced.
Winemaker: Xavier Bizot
Tasting note: PDF file