Translation missing: en.Terre à Terre Tasting 17th August 3pm-6pm + Accornero + Domaine de la Pépière: Terre à Terre Tasting 17th August 3pm-6pm + Accornero + Domaine de la Pépière
Terre à Terre Tasting Saturday 17th August 3pm-6pm
Join us this Saturday to taste the wonderful wines of Wrattonbully's Terre à Terre. This producer is making arguably the best-valued wines in the country, being able to hold their own against other Aussie classics for 2-3 time the price. The Crayères Vineyard has become one of Australia's best vineyards - sitting on the crest of a north-south 35-million-year-old Oligocene limestone ridge covered by terra rossa soil. These are the wines that we'll be pouring on the day for you:
NV Daosa Natural Reserve 7th Release
2023 Terre à Terre Sauvignon Blanc
2014 Terre à Terre Cabernet Sauvignon
2022 Terre à Terre Cabernet Franc
2022 Terre à Terre Cabernet Sauvignon/Shiraz
2019 Terre à Terre Crayères Reserve
The Daosa sparkling wine is from their project in the Piccadilly Valley of Adelaide Hills. The Sauvignon Blanc is easily the best in the country and we even have a Cabernet with 10 years of age on it. I'm not even working on Saturday and I'll be dropping in to the store to taste these. See you there!Accornero
Accornero are making some fantastic wines from the little-known appellation of Monferrato in Piemonte. The Accornero family are now the fifth generation of winemakers and have been bottling their own wines since the 1957 vintage.
Monferrato is mainly hilly and extends all the way to north-east Piedmont with its hills ending in the Po river. The soils are typically marly calcareous soils; light in colour, poor in organic and mineral substances but rich in calcium carbonate, clay, and rock in depth. The soil is particularly suited to grow the vine due to its characteristics and it gives full-bodied wines, rich in color, and with the potential to age well.
We've bought in 2 great wines from this family recently, which I've showcased below. Both the Barbera and the lesser-known grape - Grignolino, are excellent hearty wines to enjoy while we're still at the tail-end of Winter. Who doesn't love affordable, hearty Italian reds?Domaine de la Pépière
Domaine de la Pépière is located in the village of Maisdon sur Sèvre, at the doorstep of Brittany. The history of this winery dates back to 1984, when Marc, a boy from the hamlet of La Pépière, created the domaine.
The Domaine has slowly expanded since its inception with the purchase of certain ideal plots for growing the unique grape - Melon de Bourgogne, used to produce Muscadet. This grape grows well here due to the complexity of the soil and subsoil of the domain: granite, granodiorite, gneiss and gabbro. Rémi’s arrival to the estate in 2017 helped the conversion to organic farming and Gwénaëlle’s in 2013 to biodynamics. The biodynamic farming helps them to accurately reflect their terroir, an idea that was pursued by the founder - Marc, when he noticed differences in the different vats of wine, then connected the dots between the sources of the grapes and a geological map of the region. The Domaine has not used any chemicals in the vineyard since 2006, opting to use copper and sulphur treatments mixed with plants that they grow themselves on the banks of the Maine river, namely, nettle, comfrey and horsetail in the form of an infusion, a fermented extract or a decoction. These biodynamic preparations strengthen the resistance of the vines against diseases and promote the microbial life of the soil.
We've recently ordered in 2 bottlings of this exceptional Muscadet. The '23 'Domaine de la Pépière' is produced from a vineyard located on the hillside of the Maine, on a highly stony soil with vines that are 25 years old on average. This cuvée is left on its lees until spring, without any racking. We also have the '19 'Château-Thébaud' which comes from granitic subsoil with lots of cracks - a filtering soil with an ideal proportion of sand and clay in which the roots grow down deep between the rocks. The wine is fermented in an underground vat for about a month, followed by batonnage and resting on its lees for 30 months to develop aromatic complexity and richness in the wine. This wine is already 5 years old but can easily keep going. This is a great chance to pickup some incredibly-textured whites to drink now, or to hold on to until spring/summer to crack them open with some fresh Sydney Rock Oysters. Drink up!