Additional information
Brands | Les deux Terres |
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Country | France |
Price | $20 – $50 |
Varietal | Grenache, Syrah |
Address: Shop 1/780 Bourke St, Redfern NSW 2016 | Tel: 02 9310 5454
$37.55
Domaine les Deux Terres is about two friends, Vincent Fargier and Manu Cunin, who love wine. Both Vincent and Manu are from the Ardèche. They met in 1997. At the time, without the vineyards of their own, they together worked for a winery in Provence. Vincent worked in the vineyards while Manu worked in the cellar. Over the years, each moved on to different wine-related jobs. Then in 2007, they met again serendipitously when they were individually working at separate but neighbouring domains. So, Vincent and Manu kept bumping into each other. That is when they started dreaming about a domain of their own. Manu eventually purchased some vineyards that sit on a high altitude with basalt terroir. Meanwhile, Vincent got some clay-limestone vineyards from his family as his father was retiring. Thus, Domaine les Deux Terres was born.
This is an equal blend of Syrah on clay-limestone and Grenache on basalt. Sometimes, a dollop of Merlot is also added for spice complexity. Each varietal is fermented separately but blended into neutral barrels, where the élevage is about six to eight months. The presence of Syrah is self-evident in colour, length and perfume.
Brands | Les deux Terres |
---|---|
Country | France |
Price | $20 – $50 |
Varietal | Grenache, Syrah |
Schwarz Wine Co Meta Shiraz 2016.The nose has a white pepper lift over concentrated red and blue fruit. Medium Bodied and linear on the palate with mouth feel and fine tannins. White pepper spice combined bright red cherry and red plums.
KT Churinga Shiraz 2013. The Churinga vineyard shiraz was first planted in 1954 and this wine was lovingly created from dry grown vines planted on rich loam and slate soil, which contributes to its fine tannin structure and vibrant fruit. In the creation I’ve adopted traditional techniques of open fermentation and basket pressing. Hand picked fruit was carefully selected and fermented naturally on skins with approx 30% whole bunch fruit and a small amount of cofermented Riesling as a natural acid addition. Gentle hand plunging of the ferment and minimal working has produced a shiraz with rich fruit concentration and finely grained velvet tannins. Basket pressed, the wine was matured in 100% French oak and a mix of 3 and 4 year old French oak barriques to ensure that the fruit is the defining feature.
Chateau Mont-Redon Chateauneuf du Pape 2016. Inky hue violet deep violet rim. Intense nose with red fruit aromas combined to complex smokiness. Palate with tight and focused tannins. Enjoyable now but require few years of bottle maturation to fully integrate aging notes. Very elegant and refined finish.
Cirillo Shiraz 2018 – made with grapes sourced from high altitude vines from Steingarten on the border of Barossa and Eden Valley ranges.
With open fermentation, natural yeast , basket pressed and then matured in seasoned French and American oak for 12 months.
The colour is dark, ink-like in appearance. It displays earthy spice driven aromas, with hints of berry fruits. Soft and delicate on the palate, typical of shiraz from this region.
It carries mid-palate weight, with a lengthy finish that lingers in the mouth for some time. This wine can be enjoyed now or over the next decade or two.
Warramate Cabernet Sauvignon 2017 A medium-bodied “classic” claret style featuring a succulent, fruit-layered palate integrated with earthy complexity & fine dusty tannins. Juicy acidity underscores well-weighted voluminous fruit & a deep, long finish, combining generosity & concentration with finesse rarely found at this price point.
Torzi Matthews Schist Rock Shiraz 2019. Incredible value. Dom Torzi sets a modest price, but is invariably confident about the quality of his wines.
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Mr Barval Cabernet Merlot 2017 A restrained yet complex nose displaying a wonderful mix of cassis, black berry, currant, and plum, hints of spicey oak and a typically delicate Margaret River savoury dried kelp note. Medium to full bodied with plenty of acid to lift the palate and balance the autumn fruit bowl of dark and red berries and fruits. The youthful tannins are nutty, fine and dry and complete the well structured palate to perfection. This wine is already showing great depth and complexity in youth and I feel it has great potential to age and develop for at least 15 years.
The Octogenarian Grenache 2016 Ruby red in the glass with cranberry, plum, spice and vanillin oak aromas. On the palate, it’s a rich and full-bodied Grenache with juicy raspberry and plum core depth, savoury tannin foundation a crisp line of acidity and balanced oak.
Sigurd Red Blend 2018 is a blend of Grenache (57%), Syrah (8%), Carignan (14%), Mourvedre (21%), all the components were fermented separately with around 10 to 14 day ferments with about 20% whole bunch. Fermented in 1000L wooden vats with heading down boards using native yeast, pressed to 1000L wooden vats and 500L used French oak barrels for about 15 months of elevage, left to settle in tank for a week and then bottled. A small amount of Sulfur just before bottling. The 30 year old Mourvedre out of Koonunga in Northern Barossa, the 25 year old Syrah from around Williamstown which I manage organically. Grenache from 80 year old vines in Tanunda and the young vine Carignan out of Northern Barossa area of Ebenezer.
Pasolini dall’onda Rosso Toscana 2018 – A fun Rosso from Tuscany. Nose of cherry and violet notes, dry and juicy at the
palate.
The fruit was hand-picked, 100% de-stemmed and mechanically berry-sorted, with only 50% of that crushed. 5 day cold soak at approximately 10 degrees. The wild fermentation is encouraged as the tank is warmed to approximately 20 degrees. We only plunge during the fermentation. No pressings are used. We drain off the wine to barrel and keep it on yeast lees for the entire 10 months of maturation, using only our best 1 and 2 year-old French oak. Individual barrels are chosen that display the pedigree of the deep sand, with intense fragrance juxtaposed with intense fruit expression and gritty long tannin structure. Not Fined. Bottled February 2015. Certified Biodynamic.
Monday: 10am-9pm
Tuesday: 10am-9pm
Wednesday: 10am-9pm
Thursday: 10am-9pm
Friday: 10am-9pm
Saturday: 10am-9pm
Sunday: 11am-8pm
Copyright © 2019 Plazathemes. All Rights Reserved
Legal Restrictions
ID 25-Vine Supports the Responsible Service of Alcohol NSW Liquor Act 2007 – It is against the law to sell or supply alcohol to or to obtain alcohol on behalf of a person under the age of 18 years.
ABN: 85 101 723 586
ACN: 101 723 586
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