Tapanappa Foggy Hill Vineyard 2024 Pinot Noir

Foggy Hill Vineyard 2024 Pinot Noir is a very low crop, very cool vintage expression of the Foggy Hill terroir.

The wine colour is medium intensity and has a delicate red to purple hue.

The aroma is fresh and intense with macerated strawberry and complex spice, very pure and intriguing Pinot varietal character. Chinese five spice and cedar aromas complete the unique Foggy Hill terroir character from a small crop, concentrated vintage.

The flavours are quite powerful with the sweet fruit core offset by a significant savoury tannin and mouthfeel and a lasting aftertaste. It is obvious that fruit and tannin prevail over a very moderate alcohol of 12.7%.

Tapanappa Foggy Hill 2024 Pinot Noir is a uniquely low crop reflection of the perfectly ripe cool climate fruit from which it was made and is a pure expression of the unique Foggy Hill terroir.

Reviews

Vintage Notes

At Foggy Hill, 2024 was very cool, with a growing season heat summation (HDD) of 1223°C versus the average of 1342°C days. There were no heat waves and only March of the 7-month growing season was slightly above average temperature.

December and January had well above average rainfall filling the sub-soil nicely.

The very cool and windy weather in the late November to early December flowering period severely interfered with pollination producing a tiny crop of 2.5 tonnes/hectare. Only the 777 Pinot Noir clone produced enough fruit to harvest from about one third of the vineyard.

The fruit matured rapidly despite the cool weather and because of the small crop. Foggy Hill was harvested on the 9th of March, 2 weeks earlier than average.

In 2024, Foggy Hill delivered a tiny quantity of disease free, thoroughly ripe fruit in perfect condition at very moderate sugar levels.

Winemaking Notes

Hand-harvested Pinot Noir fruit from Foggy Hill Vineyard was delivered to the Tapanappa Winery in the Piccadilly Valley.

Because of the cool 2024 vintage, no whole fruit was included in the fermentation tubs. The tubs were filled with destemmed, crushed and chilled must, then were immediately inoculated with our own grown yeast strain and allowed to ferment to a maximum temperature of 33°C with daily hand plunging of the cap.

At the end of fermentation after 16 days, the tubs were sealed to allow 5 days of maceration on skins and were then pressed to barriques (one third new) with an inoculation of a malolactic bacterial strain. The barriques were then topped and the wine was left to mature on full lees.

After 8 months in barrique the Foggy Hill batches were clear racked and blended ready for bottling in December 2024.

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