Terre à Terre is proud to present its seventh release of barrel fermented Sauvignon Blanc coming from its close spaced Crayères Vineyard in Wrattonbully, South Australia.
The 2015 vintage was rather early for our Sauvignon Blanc vines. Budburst finished late September 2014, and flowering was in full bloom by mid November. The fruit for the Terre à Terre Sauvignon Blanc was hand harvested on the 18th of February 2015. It was harvested in smaller slotted bins and transported in refrigerated trucks to the winery in the Piccadilly Valley, which allowed us for the first time to whole bunch press the fruit. It was then chilled in a cold room overnight before being whole bunch pressed. After 15 days cold-settling in a stainless steel tank, the juice was fermented in ten 600L French oak demi-muids (20% new).
After 10 days of fermentation, the wine was left on lees for one month without sulphur with two rounds of bâtonnage. It was then lightly sulfured in the demi-muids where it stayed for a further 8 months on full lees with lees stirring every two months. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the significant texture. It was bottled on the 7th of January 2016.
The 2015 vintage was certainly a great vintage, and our Terre à Terre Sauvignon Blanc has the hallmark of this great vintage; we knew we had a great wine when we tasted it in barrel, and this shows how Sauvignon Blanc can produce unique fine wines. It starts with very smooth and ripe citrus fruit and liquorish flavours, crisp acidity and finishes with a very good length. It is yet another big step up on the previous releases as the vines are now starting to show their potential to produce world-class fine wines of delicate texture, balanced acidity, flavours and alcohol and very good length and complexity.
Just 1,300 cases of 6 were produced.
Winemaker: Xavier Bizot
Tasting note: PDF file