Tapanappa Whalebone Vineyard at Wrattonbully, in South Australia, is less than an hour from the ocean and has more maritime influences than you can imagine.
The bones of a 37 million- year-old whale were found to be supporting the roof of an underground cave chock- full of ancient archaeological charms that have aroused scientists, Lucy Croser says.
She is the daughter of legendary Australian winemaker Brian Croser and wife of Xavier Bizot, the general manager of Tapanappa and the son of former Bollinger chairman, the late Christian Bizot.
Tapanappa News, Articles & Reviews
Pale lemon hue with good intensity. Quite closed on the nose, primary and fresh with nuances of elderflower and fresh lime, macadamia and biscuit. Grapefruit-pith and green pear on the palate underpinned by a fine acidity that delineates the palate. Characters of tarte au citron and subtle vanillin spice sweetens and fills the middle palate resonating to the end.
Pale yellow with medium color intensity in the glass. Pure aromas of grapefruit, acacia blossom and bees wax. The palate is similarly refined with succulent acidity and characters of lemongrass, cashew and white peach that glide effortlessly in the mouth. The thrill is in this wine's feather-light balance and composure. - Sophie Otton
WINEMAKER Brian Croser packs a punch of flavours into his wines and here is another mouthful of moreish blackcurrants and spice. Excellent wine.
Medium to full yellow colour. A complex but youthful lanolin, wool, nut-toffee and lightly floral bouquet gives entrée to a tight, slightly shrill, high-acid palate. Very fine, tight and long. The acidity is almost a tad overdone alone, but with the right food it would sing. Fruit does the talking: the complexing factors are there but well in the background. A very smart wine which will improve with cellaring.
Wines like this don’t come our way very often. Not only is it complex and fragrant, showing red fruits and dusty tobacco leaf aromas, it wraps its compelling flavours in the finest of tannins. Definitely one of the wines of the year.
Merlot and cabernet franc from 1974 plantings. 66/34 blend. Worthy of a spot in the jewellery drawer of Australian wine – you could argue.
This is a swashbuckler.
Tannic, herbal, chocolatey, rich, elegant and more. Warm too, pushing it, no doubting it. But so beautifully etched with tannin and so well splayed with complex cigar box, gumleaf and spice notes. Plenty of rumble under its bonnet.
Drink: 2015 - 2030
The following article featured in The Australian 5/08/2015
Brian Croser says the future of Australia’s fine wine lies in the country’s cool-climate areas
Tiers Vineyard 2013 Chardonnay
An extremely intense and focused wine; the fruit is a blend of citrus, stone fruit and apple; the barrel ferment inputs and oak maturation have been swallowed by the fruit. Needs several years to relax and open for business.
Drink by 2028
Foggy Hill Vineyard 2013 Pinot Noir
Destemmed, crushed and chilled for a 4-day cold soak, 10 months in French barriques (30% new). Light colour, but with a bright hue; the flowery bouquet of spice, rose petals and small red fruits is followed by a light, perfectly balanced palate, the promised red fruits duly delivered; the finish is long and in lockstep with all that has preceded it.
Drink by 2023
2015 was a special vintage for me, the first back in the winery that I built as the Petaluma Winery now the Tapanappa Winery, since I resigned as Petaluma’s winemaker after the 2005 vintage. The first vintage in the fledgling winery was 1979 and it has just completed its 37th vintage in a wonderfully functional way.
As if to celebrate the occasion, the vintage God pulled out a benign variation from the pack of endlessly variable weather cards.