Terre à Terre is proud to present its fourth release of barrel fermented Sauvignon Blanc coming from its close spaced Sauvignon Blanc vineyard in Wrattonbully, South Australia.
The 2012 vintage proved to be ideal, producing very ripe fruit. 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 earlier than average on the 23rd of February 2012.
The fruit was transported back to the Tiers winery in the Piccadilly Valley (Adelaide Hills) where it was crushed and destemmed. The must was fermented in a mixture of old French Vosges oak barrels (225L), and six 600L demi muids. This approach was taken in order to express a fuller bodied and more “textural” style of Sauvignon Blanc. The idea was to avoid enhancing the natural passionfruit and grapefruit aromas that are so commonly seen in wines from 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, and most importantly, wines that are built to age. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the significant texture.
Xavier and Lucy are both confident that the 2012 release of Terre à Terre shows this particular piece of terroir and winemaking philosophy well. At this stage of its life, the wine is still closed and very mineral. It opens up in the glass with spicy and toasty aromas at first followed by some citrus and pear fruit. Gentle oak and lees flavours are carried through on the palate to balance the very firm texture. The finish displays a very bright acidity with lingering fruit flavours. This is a wine to be paired with food and aged – if you can.
Just 700 dozen were produced for the 2012 vintage.
Winemaker: Xavier Bizot