Terre à Terre Crayères Vineyard Reserve 2018

Region and Vineyards

Wrattonbully sits in South Australia's Limestone Coast, north of Coonawarra, where shallow terra rossa over limestone and cool nights craft structured, fragrant reds. Maritime influences temper summer warmth, preserving acidity and building fine tannins. The Naracoorte Ranges' caves and porous limestone underpin the region's hallmark freshness and detail.

Crayères Vineyard crowns a north-south limestone ridge. The site's clay-rich terra rossa promotes nutrient uptake while limestone acts as a moisture reserve. Cabernet Sauvignon (Reynella, CW44) was planted in 2004 on rootstocks at an unusually high density for the area—4,444 vines/ha, 1.5-metre rows—enhancing canopy control and fruit exposure. Shiraz and Cabernet Franc followed in 2008 at the same density. A low 50 cm fruiting wire captures radiated heat, aiding ripening in this cool-leaning locale. Natural limestone caves beneath the vineyard inspired its name, a nod to Champagne's chalk cellars.

Winemaking

Hand harvest in 2018 spanned 19-26 March: Shiraz (19 March), Cabernet Franc (20 March), and Cabernet Sauvignon (26 March). Fruit travelled to the Tiers winery (Piccadilly Valley) for crushing and destemming prior to fermentation in open potter fermenters. After maceration and gentle pressing, each variety aged ~9 months in French oak barrels averaging 74% new.

The components were then blended into a seasoned 4,000 L French oak foudre for a further nine months, harmonising oak and tannin while protecting fruit purity. A very light egg fining in foudre preceded racking to tank and bottling unfiltered in May 2020. The wine rested a minimum of 18 months in bottle before release. Closure is a high-quality, taint-free OneByOne cork; projected cellaring 20-30 years.

Tasting Notes

• Color: Deep ruby with a vibrant rim, excellent clarity and medium-high concentration.
• Aroma: Blackcurrant, blackberry and mulberry layered with red cherry; cedar, cacao nib and graphite; hints of bay leaf, tobacco, violets and a cool limestone lift.
• Palate: Medium-to-full-bodied yet poised; silky entry, a Cabernet-driven core of cassis and black cherry framed by fine, powdery tannins. Shiraz adds plum-rich mid-palate and gentle spice; Cabernet Franc brings aromatic lift. Fresh acidity, discreet oak toast and a long, mineral-etched finish.

Did you know?

Crayères Vineyard takes its name from the limestone caves beneath the site—an Australian echo of the chalk "crayères" in Champagne, home region of co-founder Xavier Bizot. This subterranean geology is central to the vineyard's water regulation and the wine's lifted, stony finish.

Wine Pairing Ideas

• Roast beef fillet with gratin dauphinois: The wine's ripe black fruit and fine tannins complement tender beef; acidity cuts the gratin's creaminess.
• Lamb saddle with rosemary and black olive tapenade: Herbal savoriness mirrors bay and tobacco tones; saline olives highlight the mineral finish.
• Grilled porcini with polenta and pecorino: Umami mushrooms embrace cedar/cacao notes; firm structure balances the dish's richness.
• Kangaroo loin with native pepperberry jus: Lean game suits the wine's precision; spice keys into Shiraz warmth without overwhelming freshness.

History of Terre à Terre

The story of Terre à Terre begins with the union of two illustrious wine legacies: Champagne and Australian fine wine. Xavier Bizot, son of Christian Bizot, the former chairman of Champagne Bollinger, brought with him a profound understanding of vineyard expression and traditional French craftsmanship. Lucy Croser is the daughter of Brian Croser, a pioneer of modern Australian winemaking and founder of Petaluma.

Together, Xavier and Lucy established Terre à Terre in 2004, planting their first vines in Wrattonbully, a rising star within South Australia’s Limestone Coast. From the beginning, their vision was clear: to create wines that honour the precision of Old World viticulture while showcasing the potential of Australian terroirs.

In 2005, they expanded their operation with Clos Terre à Terre, a small vineyard in the Piccadilly Valley within the Adelaide Hills, dedicated to Chardonnay. They later built their own winery at the historic Tiers Vineyard, further cementing their commitment to small-batch, high-quality winemaking. Today, the estate is fully independent, controlling every step from vine to bottle, including export and distribution through their company, Terroir Selections.

Region and Vineyards

Terre à Terre operates two key vineyard sites: Crayères Vineyard in Wrattonbully and Clos Terre à Terre in Piccadilly Valley.

The Crayères Vineyard, named after the chalk cellars of Champagne, is situated atop a limestone ridge and underlain by natural caves. Its Terra Rossa topsoil over porous limestone provides excellent drainage and moisture retention. Planted at high density (4,444 vines/ha), the site is home to Cabernet Sauvignon, Shiraz, and Cabernet Franc, with vines trained low to benefit from ground heat in the cool Wrattonbully climate.

In contrast, Clos Terre à Terre, perched at 500 meters in the Adelaide Hills, produces elegant Chardonnay. The site's cool temperatures and high humidity allow for extended ripening and a pure expression of fruit and minerality.

Both vineyards are sustainably farmed and managed with precision, drawing on both French and Australian viticultural practices.

Wine Range of Terre à Terre

Terre à Terre’s portfolio is compact yet diverse, focusing on site-specific, age-worthy wines. Their flagship releases include:

• Crayères Vineyard Cabernet Sauvignon Shiraz – A structured, fruit-driven blend inspired by the great Australian tradition, with a French sensibility.
• Crayères Vineyard Cabernet Franc – A varietal expression rarely seen in Australia, showcasing herbal finesse and fine tannins.
• Down to Earth Sauvignon Blanc – An expressive white wine crafted with texture in mind, often partially barrel-fermented.
• Tiers Vineyard Chardonnay (Clos Terre à Terre) – A refined Chardonnay grown at altitude in Piccadilly, marked by tension, citrus precision, and subtle oak.

Limited production and a meticulous approach to winemaking ensure that each wine reflects both terroir and vintage character.

Did you know?

Xavier Bizot and Lucy Croser were among the first to recognise Wrattonbully’s potential for premium Cabernet Sauvignon. The Crayères Vineyard is one of the few in the region planted at such high vine density, mimicking the Bordeaux model to enhance canopy management and fruit concentration.