The colour immediately captivates with its deep, intense hue. The nose is precise and complex, revealing floral notes alongside dark fruits and spices. On the palate, the same complexity unfolds — the dense attack leads into a rich, silky structure. The depth of flavour is supported by savoury, finely chiselled tannins. The bouquet lingers gracefully on the finish, marked by length and finesse. With this vintage, Ultima Terra once again reveals its perfect balance. 2022 is undoubtedly a promise for all great wine lovers who know how to wait.

Grilled red meats (Rib steak, Entrecôte)
Roasted or sauced game
Duck confit
Rack of lamb
Cheeses

Don’t hesitate to let your bottles rest in the coolest room of your home (14–15°C) for about eight days before tasting. This will allow you to enjoy the full expression of your wine without rushing it.

Open three hours before serving.

Serving temperature: 15–16°C (59–61°F).

The Cabernet Franc grapes are harvested at full ripeness in early October. In the cellar, the same philosophy as in the vineyard applies — with the highest level of precision and care. Maceration is carried out with slow, progressive extractions during the fermentation phase, lasting a minimum of 24 days. After two rackings, the wine is transferred to 225-liter new oak barrels for 18 months of ageing. This maturation gives Ultima Terra a unique dimension while preserving the identity of both its terroir and its grape variety.

At Sauveroy, there is an exceptional vineyard parcel where the subsoil remains warm and water is never excessive. During the 2003 heatwave, we decided to vinify this plot separately and create Ultima Terra. Knowing that this terroir consistently produces grapes of great maturity, we envisioned ageing the wine in new oak barrels for a minimum of 18 months. It was a bold gamble that first year — part risk, part adventure — but the result exceeded our expectations. We succeeded in capturing a winemaking secret known to the finest producers while preserving the pure expression of our terroir.