Chardonnay May Celebration Pack

We are celebrating Chardonnay May with this amazing 6 pack!

2018 & 2022 Piccadilly Valley Chardonnay

2018 & 2022 Tiers 1.5M Vineyard Chardonnay

2019 & 2022 Tiers Vineyard Chardonnay



(6 pack includes 1 bottle each) 

No reviews available.

Vintage Notes

2018 vintage was very warm in Tapanappa’s Chardonnay Vineyard. Although amongst the warmest vintages on record, 2018 Chardonnay was harvested on the long-term average date of March 26.

Brian have labelled 2018 “Another hot one” because the heat summation for the growing season was 1511º C days versus the average of 1058 ºC days (Mt. Lofty), not quite as warm as 2016 at 1583°C days but warmer than 2017 at 1303°C days.

Despite being warm and dry there were no heat waves in the Piccadilly Valley for the 2018 vintage. Our Chardonnay vineyards deliver disease-free, thoroughly ripe Chardonnay fruit in perfect condition and at moderate sugar levels.

The warm vintage conditions in 2018 allowed Chardonnay to show its ripe fruit qualities.

In 2019 we celebrated the 40th birthday of the wonderful Tiers Vineyard, a truly distinguished site.

The defining moments of the 2019 vintage were at fruit set at the end of November. Cold, windy and wet weather disrupted the flowering process and resulted in a tiny crop, the smallest since 2014. In 2019 vintage, the yield from Tiers Vineyard was 60% of average, a mere 4 tonnes/hectare.

2019, although warmer than average, was a return to more moderate vintage conditions than 2016 or 2018. The growing season heat summation at the Tiers Vineyard was 1464°C-days versus the average of 1093°C-days. Growing season rainfall was just 75% of average.

In summary 2019 is a very high quality, warm and dry vintage, honouring the time-tested aphorism “the best quality wine is made from a cool climate vineyard in a warm year.”

Like the 2021 vintage before it, the 2022 vintage in the Piccadilly Valley as “near perfect”.

The 2022 vintage was marginally warmer, 1176C-days, versus the long-term average of 1098C-days. We have now had three successive cooler vintages, (indeed 4 as I observe the evolving 2023 vintage), after the near unrelenting warmth of the previous decade of vintages.

The Chardonnay ripened in still and cool air, sunny conditions, and ideal autumnal weather, the crop was very modest.

Winemaking Notes

All of Tapanappa Chardonnay was hand harvested into shallow trays and cooled to 2ºC in the cold room at Tapanappa Winery, adjacent to the vineyard. After pressing, the juice was gently pressed from the bunches, into a settling tank. After a short gravity settling the partially clarified juice and its fluffy lees were racked to French Vosges oak barriques, 33% new and the balance 1 and 2 use.

The Chardonnays were seeded with our own yeast culture and allowed to ferment in the cool air temperature of the Piccadilly Valley autumn.

None of the Chardonnay went through malo-lactic fermentation. 

The Chardonnays are bottled after 10 to 12 months on barrels.


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