{"id":1228,"date":"2020-05-03T01:45:26","date_gmt":"2020-05-03T01:45:26","guid":{"rendered":"http:\/\/winefolio.co.nz\/?p=1228"},"modified":"2020-05-03T01:49:52","modified_gmt":"2020-05-03T01:49:52","slug":"an-afternoon-with-terra-sancta","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=1228","title":{"rendered":"An afternoon with Terra Sancta"},"content":{"rendered":"\t\t
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A beautiful mid-February afternoon, spent driving around Bannockburn, brought me to one of the older properties on Felton Road – for many years now, known as Terra Sancta<\/strong>. Spending an hour touring the property, winery, and then chatting with winemaker Austin Black<\/strong> back at the beautiful, characterful, Cellar Door, ably assisted by Bruna. <\/strong><\/p>

A full interview with Austin, and notes from an eye-opening tasting, will be in our Winemaker Series<\/strong> any day now…<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WineFolio<\/strong>: Tell me about the property here – I’ve heard it has an interesting history.<\/p>

Austin Black<\/strong>: I should start with where we are, and what this is\u2026 Terra Sancta<\/strong> was first planted by the Olssen family in 1991. When the first blocks were planted there was nothing here, just pasture. Jacksons and Slapjack blocks are still on their own roots \u2013 those original plantings. Mark and Sarah bought the old Olssens business and property in 2012 and we\u2019ve kept the old vines where we can \u2013 we got rid of the Cabernet and the Pinotage though. We\u2019re now organic, not fully certified yet, but we\u2019ve been farming organically for 4 years.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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We treat this place like a farm now \u2013 we\u2019ve got goats, sheep, 600-and something chickens; and the farm happens to produce wine. We\u2019ve got rows of beneficial grasses, natives and some other things like daikon radish to open up the soil and get air in, pathways for microbes \u2013 without turning the soil. We\u2019re no-till \u2013 we don\u2019t turn the soil at all, which means that our under-vine management program is either people, or a new piece of equipment called a Multi-Clean \u2013 just a big whipper-snipper that cleans up under the vines without turning the soils. For us it\u2019s about treading lightly. Soils here are very bony, it\u2019s mostly schist; so we\u2019re looking to build up the biomass and encourage microbial, insect and bird life. If it means our vineyards look a little scruffy, we don\u2019t really mind.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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That soil from Jacksons Block<\/strong> is classic Bannockburn schist on this side, and on that side we\u2019ve got clay. We\u2019ve a gully in between \u2013 Slapjack Gully<\/strong> \u2013 and Miro\u2019s<\/strong> is over on the terraces. When we taste the wines those differences are not massively geographical \u2013 about 100 yards from there to there \u2013 but the wines are intensely different. Three hundred yards away we have another block down along the river with a high level of lime in the soils, and that makes a very different style of wine again.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The history of Otago is not super old, but this was the first block planted in the Cromwell basin. Obviously the original pioneers were here, but in terms of the Cromwell region \u2013 Slapjack was the first block \u2013 right in the heart of Bannockburn. We get a lot of protection from the weather here \u2013 it\u2019s very dry and less windy than you would get even on the other side.<\/p>

In 2012 there was no winery, so the big red shed was built in 2013. We\u2019ve got our own bottling line now; which is good to have control \u2013 but bad as we\u2019ve don\u2019t always have enough room for the line and all the dry goods that come with it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/strong>: You\u2019ve got interesting labels \u2013 quite a brave design (at the time).<\/p>

AB<\/strong>: The owners – Mark was a former CEO of the Stock Exchange, and then sold up and bought this place; and Sarah as well is from the corporate world- they are both here every day; so every decision we make, every tasting we do, blending is done around the table, and done collaboratively. I enjoy that, it\u2019s not a case of \u2018I make wine and present it\u2019 \u2013 it\u2019s the most interesting part of it. Mark is very involved in the production side of things, but the branding and labelling and presentation of the wines, is massively important to them. It can\u2019t just be about what\u2019s in the bottle. That should be good, but you do have to package these things \u2013 it has to be something they are drawn to, and remember. They didn\u2019t want just another white square.<\/p>

WF<\/strong>: Do you get many visitors through the Cellar Door?<\/p>

AB<\/strong>: Many years ago Bannockburn as an area got lots more visitors than it gets now, because Gibbston Valley has done such an amazing job of making it easy for tourists to do 5 or 6 wineries in an afternoon. They\u2019ve got the cycle trail, the Gibbston Back Road, so it\u2019s easy to get around. So there is less general foot traffic on Felton Road these days than there used to be. We get less people, but it tends to be the committed wine drinker. It\u2019s quite different out here to Queenstown. You\u2019re not going to come to New Zealand for Cromwell, but a lot of the big wine names that you know are here in the Cromwell area. Gibbston is a lovely day out and some of the wines are lovely \u2013 I\u2019m a massive Chard Farm fan as I worked there for three years. They\u2019ve been making the wines that everyone now craves, but for 20 years.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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When people come to Terra Sancta to taste Pinots \u2013 Jacksons is the wine they tend to expect. Purple, blue and red fruits, rosemary and thyme, more savoury tannin. We only make 2-300 cases of each single block; and this is the one that our mailing list likes.<\/p>

When you get the finish, it doesn\u2019t leave you with oak or structure \u2013 it\u2019s fruit that carries through. So you\u2019re left with all the flavours of the wine still going, and it\u2019s not herbs, oak, acid \u2013 it\u2019s seamless. If I\u2019m writing my blending notes, and I can\u2019t write anything \u2013 if I can\u2019t pick it apart \u2013 then I\u2019m happy with that, I know it must be OK.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

A beautiful mid-February afternoon, spent driving around Bannockburn, brought me to one of the older properties on Felton Road – for many years now, known as Terra Sancta. 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