The 2010 vintage was less “stressful” than 2009 (both for the vines and for the vigneron). Minimal intervention was required in the vineyard and overall it was a warm vintage without any severe heatwaves. The fruit was harvested in March 2010 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 cold settled for 2 days in small open fermenters, before being hand plunged at least once a day during fermentation to favour tannin and colour extraction, and to control temperature. The wine was then left to cold macerate on skins and, after three weeks total, it was pressed off skins and racked to 3-year old French oak barriques where it went through full malolactic fermentation.
After 13 months ageing in old oak, the wine was racked to a near-new 4,000L foudre (French oak) where it was aged for a further 8 months before finally being bottled in February 2012. The wine was aged more than a year in bottle before being released mid 2013.
The 2010 release of Terre à Terre Cabernet is a classic example of Cabernet Sauvignon from the South East, with a very elegant “oak twist”. Exemplary aromas of blackcurrant juice with scents of sage and five-spice then lead to a very structured mouthfeel and firm tannin on the finish. Very French in style.
Only 450 dozen were produced for the 2010 vintage.
Winemaker: Xavier Bizot