A cool start to the Autumn, slowed an even budburst in the Piccadilly Valley in early September.
A cold November interfered with the flowering and fruit set process diminishing an already small crop. Then followed two very hot and windy months, December and January, memorable for the fires across Australia.
The heat went away as quickly as it appeared and the Chardonnay grapes on the 35 year-old vines of our Piccadilly Valley vineyards, ripened in still and cool air, sunny conditions, ideal Autumnal weather. The seven-month growing season heat above 10C (Growing season degree days-GDD), was 1206C days versus the long-term average of 1066C days.
The old vines of our Piccadilly Valley vineyards yielded up one third of normal crop in the first week of April.
The hand harvested Chardonnay grapes from our old Piccadilly Valley vineyards were chilled in trays in the cold-room
The cold grapes were tipped into our gentle air-bag 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 February of 2021 when it was clear racked from barrique and bottled.
The in-bottle analysis of Tapanappa Piccadilly Valley Chardonnay is:
Total Acid 6.90 g/L
SO2 35 ppm
Volatile Acid 0.53 g/L
Alcohol 13.9 %
Winemaker BRIAN CROSER
Bottled in February 2020
Only 525 dozen
Grown and made
The Taste of the Wine
The delayed ripening of a very small crop in perfect cool, dry and sunny conditions, has defined a very special
Chardonnay from our unique vineyards in the distinguished Piccadilly Valley terroir.
The colour is pale lemon. The aroma is of ripe peach and cantaloupe with the vanilla slice combination of vanilla,
custard and pastry imparted by yeast and French oak.
The flavour is full, ripe and sweet with a savoury acid and grapefruit finish