Tapanappa Piccadilly Valley 2024 Chardonnay

The full ripening of a small crop in perfect cool, dry and sunny conditions, has again defined a very special Chardonnay, predominately from Pat and Ted’s Vineyard on Mount Bonython and two other vineyards in the distinguished Piccadilly Valley terroir. The 2024 Piccadilly Valley Chardonnay has a mesmerising green-yellow colour. The terroir distinctive apple, nectarine and floral aromas also have a hint of exotic fig and spice. The flavours are intense, the texture significant and the cool year acid is apparent in a cleansing finish.

The aroma is very fresh and ripe fruit-flavoured. The flavours are of sweet fruit balanced against the significant cool year acid and grapefruit finish. This is a very special wine, the product of another cool vintage.

Vintage Notes

The 2024 vintage in the Piccadilly was slightly warmer than average and early. The growing season accumulated 1194°C-days versus the average of 1108°C days. 2024 was not the coolest of the five successive cooler vintages from 2020, but it joins them as a welcome relief compared to the hot vintages in the decade prior to 2020.

The 2024 Chardonnay crop was very modest in the Piccadilly Valley at 4 tonnes/hectare, because of the cool, interrupted flowering conditions in November/December 2023, and because the previous vintage, 2022, had experienced cool flowering conditions, reflected in low fruitfulness of the shoots bearing the 2024 vintage.

The Chardonnay grapes on the 30 plus-year-old vines of our Piccadilly Valley vineyards, ripened in still and cool air, sunny conditions, ideal autumnal weather.

The old vines of our Piccadilly Valley vineyards yielded up their precious crop on March 15, two weeks ahead of average.

Winemaking Notes

The hand-harvested Chardonnay grapes from our old Piccadilly Valley vineyards were chilled in trays in the cold-room to 2°C.

The cold grapes were tipped into our gentle airbag presses and the whole fruit pressed juice was pumped to tank before being gravitated to French oak barriques (one third new) for fermentation. The fermentation lasted two months in the cool autumn conditions. The wine was barrel aged on full lees until October of 2024 when it was clear racked from barrique and bottled in November.

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