Tapanappa Whalebone Vineyard 2017 Cabernet Shiraz

2017 Tapanappa Whalebone Vineyard Cabernet Sauvignon-Shiraz has a dark garnet colour with a purple edge.

The aromas are rich cassis and slight nettle from the Cabernet Sauvignon and complex fine leather and anise from the Shiraz. The slight mint and fresh earth of the Whalebone terroir is melded with the cedar of the oak and tannin. The whole is at once complex, powerful and ripe.

The flavours reflect the aroma, and the fruit is immediately sweet and ripe, graduating to a refined tannin and balanced acid finish.

This is an intense complex wine, with finesse as well as strength and is a “true expression of the unique Whalebone Vineyard terroir” from an exceptional vintage.

Vintage Notes

2017 was one of the latest vintages on record despite being warm at 1585C days versus the average of 1487C days. The Cabernet Sauvignon was harvested on the 18th of April and the Shiraz on the 19th of April.

The harvest was delayed by 2 to 3 weeks because of the exceptionally wet winter and the cool spring that combined to delay bud burst. Harvested in the cool dry conditions of mid-autumn, the fruit achieved deep colour and intense flavour while preserving finesse and freshness.

The two aphorisms that apply to 2017 are that “the best wines are made in cool areas in warmer than average vintages” and that “the best wines are made from regions and varieties where the harvest is in mid-Autumn.” 

2017 is a wonderful vintage from the unique Whalebone Vineyard terroir.

Winemaking Notes

The Cabernet Sauvignon was hand harvested from the Whalebone Vineyard and delivered at night to the Tapanappa Winery in the Piccadilly Valley.

The Shiraz was hand harvested from the Shining Rock Vineyard in the Adelaide Hills.

The Cabernet Sauvignon and Shiraz were made separately in the following way.

The grapes were destemmed, lightly roller crushed and chilled to 5C on the way to 0.85 tonne fermenting tubs. The crushed must was cold soaked on skins for 3 days before the fermentation was initiated. After fermentation began the tubs were hand plunged daily, fully immersing the skins in the fermenting juice. The fermentation lasted for 11 days after which the wine was left on skins for a 7-day maceration under inert gas cover.

The Cabernet Sauvignon and Shiraz wines were separately gently pressed away from the skins and immediately gravitated to French oak barriques, 60% new and 40% single use, to undergo malo-lactic fermentation. At the end of malo-lactic fermentation the wines were racked off gross lees and returned to barrique for a further 18 months of maturation.

In December 2018 the wines were clear racked from the barriques and blended, 84% Cabernet Sauvignon and 16% Shiraz. The finished wine was bottled in February 2019.

The post bottling analysis of Tapanappa 2017 Whalebone Vineyard Cabernet Shiraz is

Alcohol 13.5%
pH 3.6
Total Acid 5.51gpl
Sulphur 81ppm
Volatile Acid 0.48gpl

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