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  • Country ranking ?

    139
  • Producer ranking ?

    2
  • Decanting time

    30min
  • When to drink

    Now-2035
  • Food Pairing

    Grilled whitefish with morels, battered fish & smoked salmon

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The Story

Typically, the Tiers Vineyard is hand harvested in the last week of March to the first week of April.

A normal analysis of Tiers Chardonnay grapes at harvest is:

Sugar: 23.5 Brix

Total Acid: 8gpl 

pH: 3.1

The tiny bunches are selectively hand harvested into 0.3 tonne slotted trays and put into the cold room at the Tapanappa winery at the bottom of the vineyard. After 24 hours in the cold room the fruit at 2C is tipped as whole fruit into the 4-tonne air-bag press.

The juice from the cold whole bunches is gently pressed to a tank with a small addition of sulphur dioxide. There are no enzymes or other additions made, before the partially clarified juice is gravitated to Vosges oak barriques, one third new, for fermentation in barrel. We add our own selected yeast to conduct the fermentation in the naturally cool conditions of the autumn. The fermentation takes place slowly over 2 to 3 months and when complete the barriques are topped and the wine is allowed to rest on lees until the summer.

In January the Chardonnay wine is clear racked off lees and bottled.

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Latest Pro-tasting notes

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Written Notes

Beautiful vanilla and creme French oak here. Sits over the top of some perfectly ripe stonefruit. 

Toasty, spicy oak greets you and runs long on the palate. A spine of precise acidity its focal point, as if guided by laser.

That's probably best how to sum it up: exquisite, precise and unforced. Top tier (pun somewhat intentional) Chardonnay. 95

  • 95p

Yes, this is an excellent vintage of Tapanappa Tiers Chardonnay. I almost finished a bottle as a solo drinker last week, even with other wines to choose from. It’s a delight.

2017 was one of the latest vintages on record for Brian and Ann Croser’s Tapanappa Vineyard, but as Brian puts it ‘a late harvest is a wonderful harvest (provided there is no rain, and there wasn’t)’ thanks to grapes ripening in the cool of autumn rather than the heat of summer.

This is the tightest and most sharply delineated Tiers in many years. I had it the night after opening the ’17 Tolpuddle and the acid profile and delicacy are on a similar level. It’s a shy wine at first, with a whiff of meringue, before a palate that is very much framed by mandarin acidity. Bracingly fresh, but not unripe, with vanilla bean oak and a palate that stealthily builds with its white peach fruit. That purity. That perfect length. It’s a superb tight and fine white that will be even better next year.

Best drinking: Next year and then for five years as a starting point. 18.7/20, 95/100+. 13%, $90. Would I buy it? Another wine to demonstrate the average value of most 1er Cru white Burgundy. I know where my money would go.

  • 95p
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Information

Origin

Piccadilly, South Australia

Grapes

100% Chardonnay

Drinking temperature

10-12C
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