The 2009 vintage proved to be challenging due to a series of heat waves. A lot of work was done in the vineyard to reduce vine vigour, and minimal sulphur and copper sprays were used to prevent the onset of any diseases. Fully ripened, healthy Sauvignon Blanc grapes were hand harvested to much relief on the 17 of March 2009.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) where Xavier and Lucy’s influence ensured that a very French, non-interventionist approach to the winemaking was undertaken. The must was fermented in a mixture of old French Vosges oak barrels (225L), one new Vosges demi-muid (600L) and one one-year old demi-muid from Allier. This approach was taken in order to express a fuller bodied and more “textural” style of Sauvignon Blanc; less about trying t4o enhance the passionfruit and grapefruit aromas that are so common in Australia and New Zealand, and more about
emulating a few of the wonderful individual vignerons in Sancerre who still make Sauvignon Blanc in barrels to produce wines with individuality, length and texture, that are built to age. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the texture.
Xavier and Lucy are both confident that the 2009 release of Terre à Terre shows this particular piece of terroir and winemaking philosophy well. Fine pear, cinnamon and toast aromas from the fruit, gentle oak and lees contact are carried through on the palate to balance the medium bodied mouthfeel and coat the nice acidity on the finish. This is a wine to be paired with food and aged – if you can.
Only 400 dozen were produced for the 2009 vintage.
Winemaker: Xavier Bizot