The Terre à Terre Sauvignon Blanc was the first wine to be produced from our Crayères vineyard in the 2008 vintage.
We followed the example of top end Bordeaux and Sancerre producers who still use large old oak to make their white wines (mostly Sauvignon Blanc). The fruit comes off our closed spaced single vineyard, and we use old barriques and demi-muids (600L barrels) and 2 new demi-muids for alcoholic fermentation. The wine is then racked of gross lees back in the same oak, and aged in barrel for 6 to 9 months depending on the vintage, making sure it does not go through malolactic fermentation to preserve its crispness.
The wine has been very well received since the first vintage. We make small volumes each year of this very unique style of what was called Fumé Blanc in the past. Every vintage of this wine displays very unique length and texture, and similar pear and spice flavours. It is one of the only Australian Sauvignon Blancs that can be aged.
Bottleshot: High Resolution JPG