This is the tenth release of the label from Xavier Bizot and Lucy Croser. The fruit grown on the 35 million year old soil Crayères vineyard in Wrattonbully. Complex wine making compared to many Australian and New Zealand Sauvignon Blancs. After fermentation, the wine was left on lees (dead yeast cells) for one month without sulphur or bâtonnage (lees stirring). Then a touch of sulphur and another nine months on lees, with stirring every two months. No malolactic fermentation to ensure bright acidity to cut through the built up texture.
Terre à Terre, Sauvignon Blanc, Wrattonbully, 2018
Light lemon-gold hue to the wine. Light ginger nut snap biscuit, passionfruit seeds with minerally, stony earthen qualities. An inherent nut cream note from the lees work with grapefruit and lemon citrus. Light oak as a support. Complex and textural palate with wonderful smoky minerally lines, carried all the way through by a sharp current of acidity. Styles like this show the potential for Sauvignon Blanc.
Wine sample courtesy of Terre à Terre Wines