Terre à Terre is proud to present its first release of Rouge (red) coming from its close spaced Crayères vineyard in Wrattonbully, South Australia.
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 (60% Cabernet Franc, 28% Shiraz and 12% Cabernet Sauvignon) was all handpicked in the first half 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 and Potter fermenter. After fermentation and maceration, the must was pressed off skins and racked to old 225L French oak barriques for the Cabernet Sauvignon and the Shiraz and to a new 4,300L foudre for the Cabernet Franc (racked to a 2 year old foudre after 12 months). The wine was racked off lees to tank and the final blend was egg-white fined before being bottled without filtration on the 3rd of December 2015.
This new blend for Terre à Terre is probably one of the most independent-minded wines of our range, demonstrating how well Shiraz and Cabernet Franc work together in an assemblage. The aromas are floral and of classic blackberry fruit and the palate shows very soft tannins with great length.
In bottle analysis (AWRI): Alcohol = 14.0%v/v, pH = 3.54, TA = 5.4 g/L, VA = 0.48 g/L
Just 750 dozen were produced.
Winemaker: Xavier Bizot
Tasting note: PDF file