2007 was a warm, moderate and dry harvest in the Piccadilly Valley, accruing 1210°C days of heat during the growing season, versus the average of 1172°C days.
The 2007 harvest of Tiers Chardonnay yielded a moderate crop level of 6 tonnes/hectare without fruit thinning. Rain events in January and March were sufficient to sustain the vines to achieve full fruit ripeness by the last week of March, about one week earlier than normal. The hand- harvested fruit was delivered in perfect condition to the winery, which is situated at the foot of the Tiers Vineyard. The analysis of the fruit at delivery was sugar 23.6 Brix, pH 3.34 and acid of 6.74 gpl as tartaric.
Immediately upon arrival at the winery, the Tiers Chardonnay fruit was de-stemmed, crushed and chilled to 3°C on its way to the air bag press. Cold juice was gravitated away from the skins through the press and only light pressings were added back. A small amount of SO2 was added to the juice on the way to the tank where the juice was allowed to settle for 4 days. SO2 was the only addition to the juice prior to fermentation.
The clear juice was racked to new (50%) and 1 use (50%) oak barriques from the French Vosges forest. A selected yeast strain, native to the vineyard, was added to initiate fermentation and the bacteria for the malo-lactic fermentation was added at the same time.
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Liquor Licensing Act 1997
It is an offense to sell or to supply to or to obtain liquor on behalf of a person under the age of 18 years.
Liquor license No. 50809187
Wines are sold by Tapanappa Wines Pty. Ltd. ABN 86 104 001 667