Tapanappa Cabernet-Shiraz Blend Wrattonbully Cabernet-Shiraz Whalebone Vineyard 2006

Winemaker's Notes:

The Tapanappa project is a dream of one of the world's most highly talented viticulturalists and winemakers, producing only a small quantity of fine wine each year. Tapanappa began in 2001 when Brian and Ann Croser signed an agreement with the Bollinger and Cazes families. The mission of this partnership was to maximise the quality of the wine in two specific vineyard sites: the whalebone Vineyard in Wrattonbully, where plantings of Shiraz, Cabernet and Merlot produce perfectly structured reds. Secondly the Tiers Vineyard in Piccadilly Valley, Adelaide Hills, which was planted by the Croser family in 1979 - a proven site for distinguished Chardonnay. This commitment to truthful representation of the terroir led Brian Croser further south to the Fleurier Peninsula opposite Kangaroo Island, where he spotted the potential for Pinot Noir in his Foggy Hill vineyard, the results of which are truly exceptional. First and foremost the 2004 Tapanappa Cabernet Shiraz is the taste of the Whalebone Vineyard. The terroir delivers complexity involving the aroma and taste of dusty earth and Eucalypt smoke. A glass of Tapanappa Cabernet Shiraz is translucent and a vibrant cerise colour. The aroma is built in layers with a core of Cabernet Sauvignon mulberry and clove surrounded by theblackberry and liquorice of Shiraz. A central sweet fruit flavour follows on with dry dusty tannins turning creamy as the persistence of the fruit, earth and smoke creates length. 2004 Tapanappa Cabernet Shiraz is from a cool dry sunny year and is much longer than it is wide. Spring lamb lightly roasted with thyme and rosemary is the natural dish to amplify the flavours and structure of the wine.

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Tapanappa Wines:
Then along came the Cazes family from Chateau Lynch Bages in Pauillac, Bordeaux. On a trip to Australia in 2002, Jean-Michel and his son Jean-Charles met with me and quickly agreed to join the partnership. My long held ambition to own and make wine from the more than 30-year old Koppamurra Vineyard just north of Coonawarra became the ambition of the partnership. Tapanappa was born and purchas... Read more
Then along came the Cazes family from Chateau Lynch Bages in Pauillac, Bordeaux. On a trip to Australia in 2002, Jean-Michel and his son Jean-Charles met with me and quickly agreed to join the partnership. My long held ambition to own and make wine from the more than 30-year old Koppamurra Vineyard just north of Coonawarra became the ambition of the partnership. Tapanappa was born and purchased Koppamurra Vineyard in late 2002. The vineyard has since been renamed the Whalebone Vineyard for reasons that are explained elsewhere on this site. The partnership is founded in a strongly mutually held belief that some pieces of ground are much better than others for the production of fine wine. Of course this superiority is highly specific to varieties and wine style. The Whalebone Vineyard and Cabernet Sauvignon in particular have a unique synergy. I learnt of the wonderful quality of Cabernet Sauvignon from the Whalebone Vineyard 25 years ago when in 1980 I helped Geoff Weaver make the very first wine from this vineyard under his Ashbourne label. Tapanappa is also fortunate to have access to Chardonnay fruit from The Tiers Vineyard, planted by the Croser family in 1979, the first vineyard planted in the Adelaide Hills since the 19th century and a proven "distinguished site" for Chardonnay. This is the concept of "terroir", the uncopyable effect of the geology, soil, climate, latitude, longitude, altitude, aspect, surrounds and all other factors affecting Cabernet Sauvignon vines on the Whalebone Vineyard and Chardonnay vines on The Tiers Vineyard. Whalebone and Tiers Vineyards are proven distinguished sites. In the middle of and at the highest point of the Fleurieu Peninsula, the Croser family have planted a revolutionary Pinot Noir vineyard 10 kilometres from any other vineyard. This is a distinguished site in the making. The mission of the partnership is to maximise the quality of the wine from these three "distinguished site" vineyards, regardless of cost, that also implies producing only tiny quantities of wine. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


The Tapanappa project is a dream of one of the world's most highly talented viticulturalists and winemakers, producing only a small quantity of fine wine each year. Tapanappa began in 2001 when Brian and Ann Croser signed an agreement with the Bollinger and Cazes families. The mission of this partnership was to maximise the quality of the wine in two specific vineyard sites: the whalebone Vineyard in Wrattonbully, where plantings of Shiraz, Cabernet and Merlot produce perfectly structured reds. Secondly the Tiers Vineyard in Piccadilly Valley, Adelaide Hills, which was planted by the Croser family in 1979 - a proven site for distinguished Chardonnay. This commitment to truthful representation of the terroir led Brian Croser further south to the Fleurier Peninsula opposite Kangaroo Island, where he spotted the potential for Pinot Noir in his Foggy Hill vineyard, the results of which are truly exceptional. First and foremost the 2004 Tapanappa Cabernet Shiraz is the taste of the Whalebone Vineyard. The terroir delivers complexity involving the aroma and taste of dusty earth and Eucalypt smoke. A glass of Tapanappa Cabernet Shiraz is translucent and a vibrant cerise colour. The aroma is built in layers with a core of Cabernet Sauvignon mulberry and clove surrounded by theblackberry and liquorice of Shiraz. A central sweet fruit flavour follows on with dry dusty tannins turning creamy as the persistence of the fruit, earth and smoke creates length. 2004 Tapanappa Cabernet Shiraz is from a cool dry sunny year and is much longer than it is wide. Spring lamb lightly roasted with thyme and rosemary is the natural dish to amplify the flavours and structure of the wine.

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