Winery Terre à Terre - Single Vineyard Cabernet Sauvignon

Winery Terre à TerreSingle Vineyard Cabernet Sauvignon

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Single Vineyard Cabernet Sauvignon of Winery Terre à Terre is a red wine from the region of Australie du Sud-Est.
This wine is composed of 100% of the grape variety Cabernet Sauvignon.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.

Taste structure of the Single Vineyard Cabernet Sauvignon from the Winery Terre à Terre

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Single Vineyard Cabernet Sauvignon of Winery Terre à Terre in the region of Australie du Sud-Est is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

On the nose the Single Vineyard Cabernet Sauvignon of Winery Terre à Terre in the region of Australie du Sud-Est often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.

Details and technical informations about Winery Terre à Terre's Single Vineyard Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Sauvignon

Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Single Vineyard Cabernet Sauvignon - 2016
In the top 100 of of Australie du Sud-Est wines
Average rating: 411110
Single Vineyard Cabernet Sauvignon - 2015
In the top 100 of of Australie du Sud-Est wines
Average rating: 411110
Single Vineyard Cabernet Sauvignon - 2014
In the top 100 of of Australie du Sud-Est wines
Average rating: 3.71110.50
Single Vineyard Cabernet Sauvignon - 2013
In the top 100 of of Australie du Sud-Est wines
Average rating: 4.111110
Single Vineyard Cabernet Sauvignon - 2012
In the top 100 of of Australie du Sud-Est wines
Average rating: 4.211110
Single Vineyard Cabernet Sauvignon - 0
In the top 100 of of Australie du Sud-Est wines
Average rating: 411110

The best vintages of Single Vineyard Cabernet Sauvignon from Winery Terre à Terre are 2012, 2013, 2016, 2015 and 0.

Informations about the Winery Terre à Terre

The winery offers 21 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Australie du Sud-Est

The Winery Terre à Terre is one of of the world's greatest estates. It offers 19 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.

Top wine Australie du Sud-Est
In the top 5000 of of Australia wines
In the top 200 of of Australie du Sud-Est wines
In the top 85000 of red wines
In the top 150000 wines of the world

The wine region of Australie du Sud-Est

South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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