"Very light, bright yellow hue. A powerfully expressive bouquet of cashew-nutty, oaky, oatmeal biscuit aromas, the palate very intense and penetrating, concentrated and high-impact. The finish is ultra-dry, appetising and refreshing. The intensity is almost forbidding in its youth. An excellent wine; better in another year or two."
96 points. Huon Hooke, The Real Review.
The Tiers Vineyard 2019 Chardonnay was listed in the Drinks Business 10 Best Chardonnay’s for 2020 after winning GOLD at the 2020 Drinks Business Global Chardonnay Masters in December for the fifth year running. This continues a fantastic run for the Tiers Vineyard Chardonnay, building on it's worldwide reputation, with previous vintages claiming:
2018 - Gold
2017 - Master
2016 - Gold
2015 - Master
"Pale straw-colored, the 2019 Chardonnay Tiers Vineyard comes from the original plantings made in 1979 at 450 meters above sea level. Entirely barrel-fermented in one-third new French oak with the balance in second- and third-use barrels, it boasts subtle scents of pencil shavings accenting ripe melon and citrus. Medium-bodied, generous and silky in feel, with more pineapple flavors evident on the palate, it finishes long, with mouthwatering citrus and delicate oak nuances."
93 points, Joe Czerwinski, The Wine Advocate.
In 2002 Brian founded Tapanappa Wines in partnership with Bollinger Champagne and the Cazes family of Lynch Bages fame (Pauillac, Bordeaux). The name ‘Tapanappa’ comes from a 550 million year old geological formation that underlies the Fleurieu Peninsula where the Croser family have a vineyard and a sheep farm.
2018 was a warm year in the Piccadilly Valley, the fruit was hand-harvested and cooled to 2 degrees before being gently pressed to release the juice. The juice was allowed to settle before being transferred into French oak for fermentation with 33% new oak and the rest once and twice used. The yeast strain was selected by Brian from the vineyard around 40 years ago. After ferment, the wine was matured for a further 10 months in French oak and as it was a warm year, malolactic fermentation (MLF) was prevented. MLF converts malolactic acid to lactic acid, resulting in lower acidity. In a warm year, the fruit is already riper with lower acidity so ‘malo’ isn’t necessary. Alcohol 13.5% and screwcap.