Tapanappa
Summary
Tapanappa is a family-owned boutique winery in South Australia, led by influential winemaker Brian Croser and family, producing terroir-driven Chardonnay, Pinot Noir, and Bordeaux-style blends from three distinct vineyards in Adelaide Hills, Wrattonbully, and Fleurieu Peninsula. Their meticulous approach combines hand-harvesting, gentle whole-bunch processing, and gravity-flow winemaking with precise vineyard management to express each site's unique geological and climatic characteristics through balanced, site-expressive wines.
Heritage & Leadership
Tapanappa was established in 2002 through a partnership between three significant figures in the wine world: Brian Croser, one of Australia's most influential winemakers; the Bollinger family of Champagne; and Jean-Michel Cazes of Château Lynch-Bages in Bordeaux. The name "Tapanappa" comes from the local Aboriginal language, referring to "stick to the path" – a philosophy that guides the winery's approach to viticulture and winemaking.
Brian Croser, who previously founded Petaluma in 1976, serves as the principal winemaker and driving force behind Tapanappa. His daughter Lucy Croser and son-in-law Xavier Bizot joined the family business, with Xavier taking on the role of viticulturist. In 2014, ownership transitioned fully to the Croser family when they acquired the shares previously held by their partners, though the collaborative spirit of the founding partnership continues to influence their approach.
Vineyards & Wines
Tapanappa's production centers on three distinct vineyard sites, each selected for its unique terroir characteristics. The Tiers Vineyard in the Piccadilly Valley of Adelaide Hills, planted in 1979, comprises 3 hectares of Chardonnay at an elevation of 450 meters above sea level on east-facing slopes with clay loam over limestone soils. This site produces the Tiers Vineyard Chardonnay and Tiers 1.5M Chardonnay, the latter from a specific section planted with closer vine spacing.
The Whalebone Vineyard in Wrattonbully, originally planted in 1974, spans 7.5 hectares on terra rossa soil over limestone at 80 meters elevation. This vineyard grows Cabernet Sauvignon, Cabernet Franc, and Merlot for the Whalebone Vineyard red blend. The unique name derives from the discovery of a 35-million-year-old whale fossil beneath the vineyard.
The third site, Foggy Hill Vineyard on the Fleurieu Peninsula, was planted in 2003 at an elevation of 350 meters on free-draining, ironstone-rich soils. This 4-hectare vineyard is dedicated to Pinot Noir, with multiple clones planted to capture the site's cool maritime influence.
Philosophy & Practice
Tapanappa operates under the guiding principle of "distinguished sites," focusing on vineyards with proven capacity to produce distinctive wines that express their specific terroir. This site-specific approach drives all aspects of their operation, from vineyard management to winemaking techniques.
In the vineyard, practices include vertical shoot positioning, precise canopy management, and yield control through selective pruning. Harvest decisions are based on physiological ripeness rather than sugar levels alone, with all fruit hand-picked into small containers to preserve berry integrity.
The winemaking approach combines traditional methods with modern technology. For Chardonnay, whole-bunch pressing is followed by fermentation and aging in French oak barriques (33% new) with regular lees stirring. Pinot Noir undergoes partial whole-bunch fermentation in open fermenters with gentle plunging, followed by aging in French oak (30% new). The Cabernet blends see extended maceration and aging in French oak barriques (70% new) for 18 months.
Temperature-controlled fermentation facilities allow for precise management of each batch, while the gravity-flow design of the winery minimizes mechanical handling. Bottling occurs without fining or filtration when possible, preserving the wine's natural characteristics and site expression.