It would be hard to imagine 2 better-credentialled owners than Xavier Bizot (son of the late Christian Bizot of Bollinger fame) and wife Lucy Croser (daughter of Brian and Ann Croser). ‘Terre à terre’ is a French expression meaning down to earth. The close-planted vineyard is on a limestone ridge, adjacent to Tapanappa’s Whalebone Vineyard. The vineyard area has increased, leading to increased production (the plantings include cabernet sauvignon, sauvignon blanc, cabernet franc and shiraz). In 2015, Terre à Terre secured the fruit from one of the oldest vineyards in the Adelaide Hills, the Summertown Vineyard, which will see greater quantities of Daosa and a Piccadilly Valley pinot noir. Wines are released under the Terre à Terre, Down to Earth, Sacrebleu and Daosa labels. Exports to the UK, the US, China, Canada, Japan and Hong Kong. -JAMES HALLIDAY
Terre à Terre is a family-owned wine estate, growing and making still and sparkling wines in two cool climate regions in South Australia: the Piccadilly Valley in the Adelaide Hills, and Wrattonbully on the Limestone Coast. Xavier Bizot and Lucy Croser both grew up surrounded by passionate winemaking families. In 2004 they purchased a special piece of land in Wrattonbully, South Australia 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 the Piccadilly Valley, Adelaide Hills.
Terre à Terre Sauvignon Blanc: the wine is fermented and aged in demi-muids (600L). A very textural style, built for ageing.
Terre à Terre Cabernet Sauvignon: the wine is aged in 4,000L French oak foudres for more than 2 years.
Down to Earth Sauvignon Blanc: the wine is fermented in stainless steel and left on lees for a few months. A small portion of the wine is aged in a 2,000L French oak foudre.
Daosa Blanc de Blancs: a very unique sparkling wine, méthode traditionnelle, fermented in old oak, tiraged and aged on lees in bottle for 3 years, disgorged with very low dosage (5g/L).
Taste DAOSA at Tapanappa Cellar Door, 15 Spring Gully Road, Piccadilly.
11am – 4pm, 7 days
Details are correct at time of writing
Please check winery website for up to date details
Distributed nationally by Terroir Selections.
International Sales Information
Distributed in Hong Kong, Singapore, Japan, China, UK, USA and LCBO. Contact Terroir Selections for details.
Stocked by independent fine wine retailers in every Australian capital city.