Terre A Terre Piccadilly Rosé 2018

  • Terre à Terre is proud to present its third release of Piccadilly Rosé coming from its 3 vineyards in the Piccadilly Valley (Adelaide Hills)
  • A delicious blend of 82% Pinot Noir and 18% Chardonnay
  • This Terre à Terre Experimental Assemblage release is a great example of rosé, with a very light colour.
  • 1 or more bottles
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  • Gary Walsh
    93 points

Editors notes

Terre à Terre is proud to present its third release of Piccadilly Rosé coming from its 3 vineyards in the Piccadilly Valley (Adelaide Hills) – the Bizot Vineyard, the Heysen Vineyard and the Summertown Vineyard. The Bizot vineyard was planted in 1995-1996 with mostly Chardonnay (and a small parcel of Pinot Noir), the Heysen Vineyard in 1996 with Pinot Noir mostly, and the Summertown Vineyard was first planted in 1987 with Pinot Noir and Chardonnay. Whilst some parcels in each vineyard are used for table wines, most of the fruit is used for sparkling.

The free run juice is used for the very rare Sparkling, and, like in 2016 and 2017, we decided to use these pressings to make our Rosé. After one month settling in tank, the juice from the pressings of Chardonnay (18%) and Pinot Noir (82%) sparkling base fruit was racked to old French barrels for fermentation. As it finished fermentation, the wine was showing great flavours (fresh berries) and good texture. We decided to leave the wine on lees for another few of months to improve the texture and flavours.

This Terre à Terre Experimental Assemblage release is a great example of rosé, with a very light colour. Even though it looks like a Provence rosé, it has more complexity than Provence rosé and is more similar in taste to Sancerre rosé, being made mostly from Pinot Noir, with a nice Chardonnay twist. It has great texture and very appealing berry flavours, and is a great aperitif wine, event though it can accompany a wide range of food.


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Apple
    • Honeydew
    • Pear
  • Palate
    • Apple
    • Lemon
    • Pear

Food Pairings

  • Cheese
  • Fish
  • Shellfish

Critic Scores & reviews

  • Gary Walsh

    "A blend of 82% Pinot Noir, the rest Chardonnay. You could almost run it through a sodastream to make a sparkling. Redcurrant and white peach, aniseed and floral perfume. Lovely texture, calm and composed, juicy with some nutty flavour on the finish. Very good."

Other vintages

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Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.

Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.

Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.

With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.

South Australia

If you like Australian wine, then you probably like South Australia wine. The rich reds produced there put Australia on the wine-making map of the world. With over 40% of the country's vineyards, South Australia can rightfully call itself the wine state.

Wines are produced in several regions throughout the state, though many are naturally grouped together, like Barossa and Eden Valleys, only 15 minutes apart. They include such regions as Barossa Valley, Clare Valley, Eden Valley, Coonawarra, Adelaide Hills, Kangaroo Island, Langhorne Creek, The Limestone Coast, McLaren Vale and Wrattonbully to name but a few!

Barossa Valley boasts some of the oldest vines in Australia dating back to 1843 and produces some of the world's finest Shiraz, whilst the 'terra rossa' soils of Coonawarra is most suited to producing outstanding Cabernet Sauvignons. If you're a fan of Riesling, Clare Valley is a great place to explore and for a Maritime climate not dissimilar to parts of the Italian coastline, seek out the wines from McLaren Vale.

Adelaide Hills

Famous for their Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir, the viticulture of this region was re-established in 1979 but grapes were planted locally as early as 1839. During the last three decades, Adelaide Hills has emerged as one of Australia’s most exciting cool climate wine region, being known to produce elegant, distinct, sophisticated wines. Located in the Mount Lofty Ranges and only a 30 minute drive from Adelaide, this region is home not only to over 90 wine labels and 48 cellar doors, but also to multiple forests, beef and dairy farms, apple and pear orchards.

Known to be one of the largest geographical wine regions in Australia, the Adelaide Hills are made up of two registered sub regions: Lenswood and Piccadilly Valley. These narrow band of hills stretch across to be approximately 70 km long and 30 km wide and border Barossa and Eden Valleys to the North and McLaren Vale to the South.

The climate of this region is considerably cooler compared to other wine regions in the summer, due to the altitudes of the vineyards being 400-700 meters high. The cooler drier climate produces grapes with ideal fruit composition, creating the perfect balance of flavour and acidity.

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About the brand Terre a Terre

Terre à Terre, a French expression meaning “Down to Earth”, was started by husband and wife team Xavier Bizot and Lucy Croser with the desire to produce great Australian wines of terroir with a French twist.

Xavier and Lucy began working together in 2005 launching Terroir Selections, a boutique wine wholesaler that is dedicated to unearthing wine domaines from around the world that produce some of the most interesting and exciting wines from their respective regions. Additionally, they both work together alongside their father/father-in-law Brian Croser on the development of his new venture, Tapanappa Wines, a fine wine company that produces highly celebrated wines from three “distinguished site” vineyards in South Australia.
Back in 2004, Xavier and Lucy purchased a block of land right next door to Tapanappa’s Whalebone Vineyard in Wrattonbully, and planted it on close spacing to Sauvignon Blanc (2 hectares) and Cabernet Sauvignon (3 hectares). Shiraz (1 hectare) and Cabernet Franc (1 hectare) were planted in 2008 and one final hectare of Sauvignon Blanc was planted in 2013. As the time approached to think about negotiating that sale of the first crop they just couldn’t bring themselves to do it. The wines that they were selling through Terroir Selections had given them ideas about different winemaking techniques that they wanted to explore, and the quality of the terroir at Wrattonbully, proven by the wines that Tapanappa was producing, was just too tempting. Ever since, they have been producing highly awarded wines under the Terre à Terre label using fruit from what has now been named the Crayères Vineyard (named because of the network of limestone caves – or crayères in French – that run underneath it).

In 2009, Lucy and Xavier started to use some fruit from their Bizot vineyard in the Piccadilly Valley to add a sparkling wine to their range. The first vintage of the Daosa Blanc de Blancs was released in 2013, after 4 years on lees and several more vintages are currently in barrel ageing on lees. From 2015, Terre à Terre has secured the fruit from one of the oldest vineyards in the Adelaide Hills, the Summertown vineyard, allowing this range of small batch single vineyard wines to slowly expand.

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