Tapanappa Foggy Hill Vineyard 2025 Pinot Noir

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Our 2025 Foggy Hill Pinot Noir is an average crop, very warm vintage expression of the Foggy Hill terroir.

The wine colour is medium intensity, with a strong red/purple hue. The aroma is intense, of very ripe, macerated red berries and cherries, with a musky floral complexity. It has a very pure and intriguing ripe Pinot Noir varietal character. The flavours are powerful and ripe with a significant texture and Foggy Hill’s trademark grainy tannin assertiveness. The strength of Foggy Hill’s distinctive terroir has shaped this wine despite the warmth of the vintage.

Our 2025 Tapanappa Foggy Hill Pinot Noir is an “expression of the unique Foggy Hill terroir.”

Reviews

“It’s al dente and good” – 93 Points | Erin Larkin | Wine Advocate
“This is structured and very serious Pinot Noir” 93+ Points | Mike Bennie | Wine Front
“A lovely lingering finish and the wine should continue to provide pleasure for the next six to ten years” 94 Points | Ken Gargett | Wine Pilot
“A wine of shape, focus and impressive refinement” 95 Points | Ray Jordan | Wine Pilot

Vintage Notes

The 2025 vintage was the driest, warmest and earliest of my 56-year winemaking career.

The Foggy Hill Vineyard at Parawa, on the Fleurieu Peninsula, was 27% warmer than average with a heat summation of 1702°C days versus the average of 1342°C days. For the whole vine growing season, Foggy Hill received only 45% of average rainfall. There were no heat waves and much of the above average heat was at night, enabling the vine to continue producing the phenols and flavours so important to Pinot Noir quality, through the night as well as day.

I describe the 2025 vintage as a “unicorn vintage.” The Foggy Hill grape yield was 5.5 tonnes/hectare, ideal for Pinot Noir quality. The grapes were harvested on the 27th of February, the earliest ever.

Winemaking Notes

The hand-harvested Pinot Noir fruit from Foggy Hill Vineyard was delivered to the Tapanappa Winery in the Piccadilly Valley. No whole fruit was included in the fermentation tubs. The tubs were filled with destemmed, crushed, and chilled must, then 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 20 days, the tubs were pressed into barriques (one-third new) and inoculated with a malolactic bacterial strain. After malolactic fermentation, the barriques were 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 2025.

Downloads

Tasting Note (PDF)
Bottle Shot (JPG)
Wine Label (JPG)

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