Cart»
|

Checkout»
|

FAQ»
|

Contact»
|
 
       
1 - 2 of 2 Wines By Tapanappa
1
Currently out of stock
Tapanappa Tiers Vineyard Chardonnay 2014
Adelaide Hills
Tiers is three hectares of intensively managed, closely planted, mature Chardonnay vines. Brian Croser selected the Piccadilly Valley at the centre of the Adelaide Hills in 1978 because it provided the best terroirs in which to grow Chardonnay for Petaluma and for Croser sparkling. Piccadilly is a homo-clime of Dijon in Burgundy. The Tiers Vineyard was the first site planted in the region since the nineteenth century and is at the centre of the Piccadilly Valley on 450 metres elevation, where the Petaluma Winery operates and Brian Croser lives. A mere 300 dozen are produced.
$7399each
$885DOZEN
EACH
DOZEN
The Chardonnay vines at Tiers were derived from an old Davis California clone, originally imported from Mersault during the 1880s. Hand picked grapes are de-stemmed, crushed and chilled to 2°C on the way to an air bag press. Cold juices are gravitated away and only light pressings are added back. After two days of cold settling, the clear juices are racked to a high proportion of new French Vosges oak barriques for a long cool vinification under the estate cellars. Upon completion of ferments, the barriques are topped up, treated to partial malolactic and matured ten months on gross lees. In the spring, barrels are slightly sulphured, followed by rack and return for clarification and bottling. Alcohol 13.5%
 
Light straw hues. Varietal bouquet of ripe peach and melon. Subtle marzipan and brioche characters are derived from the malolactic, yeast lees contact and oak. A consistent terroir feature of Tiers Chardonnay is its very significant texture followed by a savoury finish and the persistence of flavours. Tiers will develop spicy honey and brulee characters as it evolves.
Tapanappa Whalebone Vineyard Cabernet Shiraz 2012
Wrattonbully
Available by the case 6 pack only
Tapanappa acquired and renovated the precious Whalebone Vineyard at Wrattonbully in 2002. The thirty year old Shiraz and Cabernet vines have responded magnificently. The paradox is that despite being cooler than Coonawarra, the fruit ripens earlier and more completely. The still air, cool night and warm days particularly suit the rejuvenated vines. The quality of fruit is ideal for a masculine Medoc style, not surprising given the similarity of soil, geology and climate to that of St. Emilion in Bordeaux. By maestro Brian Croser, only a few hundred cases are made.
$5399each
$645DOZEN
EACH
DOZEN
The precious grapes are hand picked and vinified in separate batches. Grapes are de-stemmed, partially roller crushed and chilled to 2°C in one tonnes fermentation tubs. A four day cold maceration precedes fermentation by native yeasts and bacterial strains, hand plunged twice daily to break up the cap of skins. At the peak of vinification, temperatures reach 34°C before fermenting to dryness. The wine and skins are sealed down for a further week of maceration before draining and gently pressing into French oak barriques. Upon completion of malolactic, batches are sulphured and racked several times over a period of fifteen months maturation, to be bottled unfiltered after a light egg white fining. Alcohol 15.1%
 
Dark garnet/ ruby colour. Intense black currant, dusty herb and spice edge of Cabernet, the anise and blackberry of Shiraz. Intense but refined flavours, the freshness and vibrancy of Cabernet accentuated by the smoky and minty hallmarks of Whalebone terroir. Significant tannin structure before an even, mouth coating savoury finish. To accompany spring lamb or rare pigeon breast with fines herbes.
Even as the ink was drying on the Petaluma purchase in 2001, Brian Croser's friends at Champagne Bollinger were forming a pact with the Croser family to begin again

Then along came the Cazes family from Chateau Lynch Bages in Pauillac. On a trip to Australia in 2002, Jean-Michel and his son Jean-Charles met with Croser and joined the partnership. The driving ambition was to own and make wine from the more than 30-year old Koppamurra Vineyard just north of Coonawarra. Tapanappa was born and Koppamurra Vineyard was acquired in late 2002. The property has since been renamed Whalebone Vineyard. The partnership was founded in a strong, mutually held belief that some pieces of ground are much better than others for the production of fine wine. Of course this superiority is highly specific to varieties and wine style. The Whalebone Vineyard and Cabernet Sauvignon in particular have a unique synergy. Croser learned of the wonderful quality of Cabernet from the Whalebone Vineyard 25 years ago when in 1980, he assisted Geoff Weaver to make his very first wine from this vineyard under the Ashbourne label.

Tapanappa

Tapanappa is also fortunate to have access to Chardonnay fruit from The Tiers Vineyard, planted by the Croser family in 1979, the first vineyard planted in the Adelaide Hills since the 19th century and a proven distinguished site for Chardonnay. This is the concept of terroir, the uncopyable effect of the geology, soil, climate, latitude, longitude, altitude, aspect, surrounds and all other factors affecting Cabernet vines on the Whalebone Vineyard and Chardonnay on The Tiers. Whalebone and Tiers are proven distinguished sites. In the middle of and at the highest point of the Fleurieu Peninsula, the Croser family have planted a revolutionary Pinot Noir vineyard 10 kilometres from any other site, a distinguished site in the making. The mission of Tapanappa is to maximise the quality of wine from these three distinguished sites, regardless of cost, which also implies producing only tiny quantities of wine.

http://www.tapanappawines.com.au/ - Tapanappa

Traditional South Australian viticulturists considered the Piccadilly Valley too cool and inclement for grape growing and The Tiers Vineyard configuration too expensive to establish and too costly to manage for an economic return. Their scepticism was nearly justified when the first flowerings of the new Tiers Vineyard failed in 1983 and 1984 because of what later proved to be unusually windy and cold weather in late November of both years. Tiers was the first of the now many cool climate vineyards later established to this formula in Australia in the 1980’s and 1990’s.

The Croser family commitment to the continued excellence of the Chardonnay fruit from The Tiers Vineyard has been demonstrated by the emotionally painful removal of one third of the original panting and its replacement by new Dijon Chardonnay clones on rootstocks and on an even tighter planting regime of 4444 vines/hectare. These vines now contribute another layer of complexity to Tapanappa Tiers Chardonnay.

When the Croser family purchased Maylands Farm at Parawa on the Southern Fleurieu peninsula in 2003, they did so with the sole purpose of growing the finest sea air and grass fed prime lambs. Despite all the best intentions, Croser quickly developed a sense that there were some ideal viticultural sites at Maylands. By Christmas, Foggy Hill stage one had been planted on rootstocks with the Dijon University (Bernard) Pinot Noir clones 114, 115 and 777. Maylands Farm lambs graze in the paddocks alongside the Foggy Hill Vineyard in the cool humid air from the Great Southern Ocean visible to the south.

Whalebone may be special but the important question is, what is so special about the wine? Whalebone Cabernet Shiraz shows a consistency of style and quality that transcends vintage variation. The wine is recognisably Whalebone from hotter or colder, wetter or drier vintages. First and foremost Tapanappa Cabernet Shiraz is the taste of the Whalebone Vineyard. The terroir delivers complexity involving the aroma and flavour of dusty earth and Eucalypt smoke. Whalebone Cabernet Shiraz shines with a translucent cerise and purple hue. The aroma is complex and powerful, dominated by ripe blackberry and plum fruit. Liquorice, cellar earth, clove and leather are layered on the foundation of fruit aroma. A finely textured palate with a sweet fruit core and dry grainy tannin finish are hallmarks of a wine of pedigree. Tapanappa Whalebone Vineyard Cabernet Shiraz is grown and made to benefit from bottle age.

http://www.tapanappawines.com.au/ - Tapanappa
http://www.tapanappawines.com.au/ - Tapanappa

The word Tapanappa is probably derived from local aboriginal meaning stick to the path. For the past 30 years the path for Croser has been the identification of distinguished vineyard sites, matching the climate, soil and geology of the site to the right variety and then fastidiously managing the vineyard to maximise quality. That is the philosophy on which Croser founded Petaluma. With Tapanappa, he remains firmly on the path.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Victoria Licence 31952713

ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services