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| Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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| Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon» |
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| Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks» |
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| Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres» |
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| Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate» |
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| The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers» |
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| Twice Gold Medal Challenge International du Vin! Moscatel and Gewürtztraminer grapes, grown to estate vineyards on the mountains of the Upper Penedes, form the backbone of fruit for Viña Esmeralda, a delicate but strunningly fragrant wine. The dry fig and raisin characters of Moscatel de AlejandrÃa give Esmerelda it's luscious and flavourful palate, fleshed out by the orange of Frontignac or Moscatel de Grano Menudo as the Spanish say, further enhanced by the complex aromaticness and spice of the vivacious Traminer.. Torres» |
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| Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim a litany of international accolades, 5 Cuisine Magazine Stars & Best Buy, as well as Gold & Double Gold at the prestigious San Francisco International. Gemtree» |
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| A vineyard of some historical import, Bernoota is the original block, planted to the Follett family homestead along the banks of River Bremer, two decades before federation. A splendid construct of Langhorne Creek Shiraz Cabernet, selected from old vines around the distinguished Follett family vineyard, perennially released to resounding accolades. Lake Breeze» |
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| The seemingly countless, memorable vintages of Delatite have claimed a litany of trophies, accolades and rave reviews throughout the world of wine. Her first vines were planted in 1968 on a picturesque rise overlooking the vistas of Mt Buller. Delatite» |
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| The uncompromising pursuit of excellence brings the Yealands team to the extreme viticultural climes of Gibbston Valley in Central Otago. It is here under the frigid cloudless night skies that Pinot Noir vines, planted to undulating granite schist soils, struggle to yield harvests of parched grapes, redolent with cherry berry perfumes, bursting with an intensity of flavour and wrapped in a muslin of seamless, velvet tannins. Yealands Estate» |
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| . . Bottega» |
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Terre a Terre
About Terre a Terre - the Winery
Terre a Terre
Terre a Terre make wines from the cool climate regions of Adelaide's Piccadilly Valley and Wrattonbully on the Limestone Coast.
Xavier Bizot and Lucy Croser both grew up surrounded by passionate winemaking families. In 2005 they launched their boutique wine import business, Terroir Selections. Together they unearthed small, terroir domaines from Europe for importation to Australia. Inspired by the wines they discovered, they purchased a special piece of land in Wrattonbully and planted their first vineyard. From the beginning the vision for Terre à Terre has been to grow the very best quality grapes, from the same vineyard sites every year, and then vinify them using the best of French and Australian wine practices. In addition to Terre à Terre, the couple also grow and make traditional method sparkling wine under the name DAOSA (Dedicated Artisans of South Australia), from their sparkling Chardonnay and Pinot Noir vineyards in Piccadilly Valley.
Terre a Terre's Crayeres vineyard is in the Wrattonbully GI, located just north of Coonawarra and south of Padthaway. Wrattonbully is considered a fairly new wine region of Australia. The first plantings in Wrattonbully date back to 1969, when 11 hectares were planted by the Penders, including 4 hectares of Shiraz, 4 hectares of Cabernet Sauvignon and 4 hectares of Chardonnay. This was followed by John Greenshields, with his Koppamurra Vineyard in 1974, where he planted 4 hectares of Cabernet Sauvignon. This vineyard has since been bought by Tapanappa and re named the Whalebone Vineyard, and is situated just across the road from the Terre a Terre vineyard.
Wrattonbully's vineyards are located east of the Kanawinka Fault, more elevated than the coastal plains vineyards, as well as being on much older limestone and much older soil sediments. The climate is very similar to Bordeaux with heat summations of 1,350 degree days during the growing season.
The climate in the Piccadilly Valley has a long term average of approximately 1,200 degree days during the growing season and the yearly rainfall is approximately 1,100mm. The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for Sparkling wine produced using Methode Traditionnelle.
Bizot vineyard is situated in the heart of Piccadilly Valley, one of the highest vineyards at 500m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope. Late in 2015, Terre a Terre took over management of one of the oldest vineyards in Adelaide Hills, Charles Chilly Hargrave’s property at Summertown in Piccadilly Valley. The Summertown vineyard is planted on a north south ridge. The 1987 Chardonnay plantings are on a gentle west facing slope, coming from cuttings from The Tiers Vineyard nearby, and have always been cane pruned. The Pinot Noir plantings sit on the top and the very steep eastern flank of the ridge, mostly spur pruned, using various clones through a progression of annual plantings.
Terre a Terre will continue the long established tradition of Chardonnay and Pinot for the Daosa label's sparkling wines. Much of the 1992 Pinot Noir plantings have been converted to cane pruning for optimal control of yields, for a Piccadilly Valley Pinot Noir under the Terre a Terre label. A long family tradition of outstanding fruit and exceptional wines. A wonderful endowment of vineyards from which to draw the finest vintages. A consuming passion for the winemakers art and the realization of a superb range of wines which are second to none. Exciting times ahead!
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