Today Tapanappa is wholly owned and run by the Croser family of the Piccadilly Valley in South Australia's Adelaide Hills. Tapanappa was created in 2002 by Brian and Ann Croser in partnership with Bollinger of Champagne and the Cazes family of Lynch Bages in Pauillac. Their aim was "To utilise three of Australia’s most expressive and unique distinguished sites to create fine wines of distinction". The partnership named its new venture “Tapanappa” after a 550 million year old geological formation that underlies the Fleurieu Peninsula where the Croser family have a sheep farm and vineyard.
Tapanappa’s three distinguished sites are;
• The Tiers Vineyard planted with Chardonnay in the Piccadilly Valley in 1979,
• The Whalebone Vineyard planted to the Cabernet varieties in Wrattonbully in 1974 and
• The Foggy Hill Vineyard planted with Pinot Noir on the Fleurieu Peninsula in 2003. Tapanappa Winery continues to make outstanding wines by matching the climate, soil and geology of the site to the right varieties, and fastidiously managing the vineyard to maximise quality and produce unique Australian “terroir” driven wines.
"First and foremost Tapanappa Cabernet Shiraz is the taste of the Whalebone Vineyard. The terroir delivers complexity involving the aroma and flavour of dusty earth and Eucalypt smoke. The aroma is complex and powerful, dominated by ripe blackberry and plum fruit. Liquorice, cellar earth, clove and leather are layered on the foundation of fruit aroma. A finely textured palate with a sweet fruit core and dry grainy tannin finish are hallmarks of a wine of pedigree. Tapanappa Whalebone Vineyard Cabernet Shiraz is grown and made to benefit from bottle age". (www.tapanappa.com)
A superb accompaniment to Beef Wellington.