TERRE A TERRE PICCADILLY ROSÉ 2018

pts
Gary Walsh
SKU
TATR201810 UCAU
$29.99 Per item
Price:
Bottle
750ml (Bottle)
$29.99 Per item
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 Sanc(more...)
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 Sanc(more...)

Scores & Reviews

93 / 100

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.