x
  • Decanting time

    1h30min
  • When to drink

    now to 2030
  • Food Pairing

    Lamb

The Story

The hand harvested bunches of Foggy Hill Pinot Noir were destemmed, lightly roller crushed and chilled to 2C on the way to the 0.8 tonne open fermentation tubs. There were no whole bunches incorporated into the fermentation tubs because of the high degree of maturity of the fruit from this warm vintage, requiring no added stalk tannins.

A four-day cold maceration preceded the initiation of fermentation. Fermentation took 8 days of daily hand plunging and reached a peak temperature of 32C. At the completion of fermentation the tubs were sealed down for a further 8 days of maceration on skins.

The tubs were pressed gently in Tapanappa’s air bag press and the wine was immediately gravitated to French oak barriques (30% new) with complete lees prior to malo-lactic fermentation. After malo-lactic fermentation was complete in the winter, the wine was clear racked and a small amount of SO2 was added.

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Vintage 2016

Vintage Notes /2016 was the warmest vintage on modern meteorological records in most of the southeast of Australia.

The heat summation in 2016 for Foggy Hill was an extraordinary 1439C days versus the last 13 year average of 1200.6C days. The 2016 heat summation easily eclipses the next warmest season in Foggy Hill’s brief life, 1301C days in 2013.

Despite the persistent warmth, mostly caused by warm nights, there were no heat waves and the temperature only exceeded 30C 11 times and 36C twice at Foggy Hill in the 210-day growing season.

The cool day maritime climate of Foggy Hill at Parawa preserved the fragile and delicate aromatic Pinot Noir varietal character.

The flowering and fruit set at Foggy Hill in November 2015 was too perfect and the initial crop level was estimated at >10 tonnes/hectare. We cut off half the fruit just at veraison in late January and hand harvested 6 tonnes/hectare of lovely coloured and flavoured fruit on March the 2nd and 3rd and again on the 10th and 11th of March.

Winemaking Notes

The hand harvested bunches of Foggy Hill Pinot Noir were destemmed, lightly roller crushed and chilled to 2C on the way to the 0.8 tonne open fermentation tubs. There were no whole bunches incorporated into the fermentation tubs because of the high degree of maturity of the fruit from this warm vintage, requiring no added stalk tannins.

A four-day cold maceration preceded the initiation of fermentation. Fermentation took 8 days of daily hand plunging and reached a peak temperature of 32C. At the completion of fermentation the tubs were sealed down for a further 8 days of maceration on skins.

The tubs were pressed gently in Tapanappa’s air bag press and the wine was immediately gravitated to French oak barriques (30% new) with complete lees prior to malo-lactic fermentation. After malo-lactic fermentation was complete in the winter, the wine was clear racked and a small amount of SO2 was added.

After 10 months in barrique the wine was again clear racked and was bottled in April of 2017.

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Information

Origin

Piccadilly, South Australia

Other wines from this producer

Cabernet Sauvignon Shiraz

Fleurieu Peninsula Pinot Noir

Picadilly Valley Chardonnay

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Tiers Vineyard Chardonnay

Whalebone Vineyard Merlot Cabernet Franc

Inside Information

2016 Tapanappa Foggy Hill Pinot Noir is defined by the cool maritime site at Parawa and by the extraordinary warmth of the 2016 vintage.

The colour is deep and the hue purple red. The wine is intense and brooding, the latent liveliness and freshness overshadowed by the ripe complex black fruit aroma and flavour of the warm ripe vintage.

The wine has a significant tannin profile; they are ripe elegant tannins that will serve the wine well through bottle age. No ephemeral, lightly aromatic, soft tannin wine here, Tapanappa 2016 Foggy Hill Pinot Noir stamps its foot and says “savour me over time.”

Most importantly, 2016 Tapanappa Foggy Hill Pinot Noir is a “pure expression of the unique Parawa, Fleurieu Peninsula terroir.

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Foggy Hill Pinot Noir 2016,
Tapanappa

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BWW-Best Wine of the World -competition 2017

BWW -Best Wine of the World -competition has started.  We welcome You to join thousands of experts to choose the best wines of the world.   

 

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