Terre à Terre Crayères Vineyard Reserve 2019
Flagship red blend from the Bizot’s. Cabernet Sauvignon (62%), Shiraz (19%) and Cabernet Franc (19%). Fruit grown on the 37 million year old soils in the Crayères vineyard, (located next […]
Flagship red blend from the Bizot’s. Cabernet Sauvignon (62%), Shiraz (19%) and Cabernet Franc (19%). Fruit grown on the 37 million year old soils in the Crayères vineyard, (located next […]
An (almost) straight bottling of the Cabernet Franc (9% Shiraz for spice and seasoning), which only comes in the right years. Fruit comes from the close spaced Crayères Vineyard (1.5m […]
Museum release here from the Bizots. The label evolution is worth noting. I think the two lapins in the boat are meant to signify Lucy and Xavier?!? From the original […]
The Bizots put a lot of care and attention into making their flagship Sauvignon Blanc with their standard approach: juice spends three weeks cold-settling in a stainless-steel tank before being […]
This release sees Cabernet Sauvignon at 66% and Shiraz at 34%. No Cabernet Franc. The close spaced Crayères Vineyard (1.5m by 1.5m) is grown on the 37 million year old […]
Terre à Terre’s Down To Earth range is their ‘entry level’ range with fruit coming from the 35 million year old soil Crayères vineyard in Wrattonbully (north of Coonawarra). Fermentation […]
From the ancient soils of Wrattonbully in South Australia, just above the Terra Rossa strip of Coonawarra. There are plenty of vignerons who believe that Wrattonbully has equivalent, if not […]
The embossed bottle has gotten much lighter over the years. It absolutely used to resemble a cudgeon. From the ancient soils of Wrattonbully (just north of Coonawarra), the Smith and […]
No longer simply a rebranded “St Hugo.” This is the 3rd release of this joint label from Australian Formula 1 racing car driver Daniel Ricciardo and the St Hugo team […]
The Bizots put a lot of care and attention into making their flagship Sauvignon Blanc. The juice spends three weeks cold-settling in a stainless-steel tank before being fermented in eight […]