2008 was one of the driest harvests on record only recording 35 mms for the 6 month growing season until harvest in March. The h&-harvested fruit was delivered in perfect condition to the winery, which is situated at the foot of the Tiers Vineyard. Immediately on arrival at the winery, the Tiers Chardonnay fruit was de-stemmed, crushed & chilled to 3 Deg C on the way to the air bag press. Cold juice was gravitated away from the skins through the press & only light pressings were added back. A small amount of SO2 was added to the juice on the way to the tank where the juice was allowed to settle for 4 days. SO2 was the only addition to the juice prior to fermentation. The clear juice was racked to new (50%) & 1 use (50%) oak barriques from the French forest of Vosges. A selected yeast strain, native to the vineyard, was added to initiate fermentation & the bacteria for the malo-lactic fermentation was added at the same time. The primary fermentation was complete in 6 weeks after which the yeast lees were stirred in the barriques weekly until the malolactic fermentation was complete 2 months later. At the finish of malo-lactic fermentation the wine was racked from barrique, SO2 was added & the wine was put back to barrique to sit on lees for a further 6 months. After a total of 10 months in barrique, the 2008 Tapanappa Tiers Vineyard Chardonnay was racked clear & prepared for bottling. The wine was bottled without filtration in March 2009. The varietal aromas are ripe peach & melon. Subtle marzipan & brioche aromas & flavours are contributed by the malo-lactic, yeast lees contact & oak. A consistent terroir feature of Tiers Chardonnay is its very significant texture followed by a savoury finish & the persistence of the flavours. The Tapanappa 2008 Tiers Vineyard Chardonnay will develop spicy honey & brulee characters with bottle age of up to 10 years. Serve with line caught Bar with fennel, onion & lemon with hollandaise sauce & wild asparagus. ...

The 2010 vintage in the Piccadilly Valley was warm. Although there were no heat waves like those in 2008 & 2009, 2010 was nearly 16% warmer at 1360°C days heat accumulation over the growing season than the long-term average of 1177°C days. The biggest spike of heat occurred early in the growing season. In November the heat was nearly double the normal. This accelerated the plant growth & fruiting processes ensuring a very early vintage. 2010 Tapanappa Piccadilly Valley Chardonnay has ripe peach flavours & aromas. Because of the warm vintage there are no melon skin nuances as there are in cooler years in the Piccadilly Valley & the fruit is completely ripe. Despite the warm year, the structure of Tapanappa Piccadilly Valley Chardonnay is typically savoury with a moderate alcohol & refreshing acid finish to a significant mouth feel & viscosity, the hallmarks of Piccadilly Valley Chardonnay. The nuances of spicy oak, yeast lees & full malo-lactic fermentation build the complexity of flavour & aroma expected of the best examples of this wonderful variety. 2010 Tapanappa Piccadilly Valley Chardonnay is a pure expression of the unique Piccadilly Valley terroir. Serve with fresh cirtrus scented, creamy fish dishes. ...

The hand picked grapes from the Whalebone Vineyard were de-stemmed & partially crushed (60% whole berries) & chilled to 1 tonne fermenters. After a cold soak of 3 days the native yeast of the vineyards was added & the fermenters were hand plunged twice daily, throughout the two-week fermentation. The fermenters were sealed for a further week of skin contact with the finished wine & then pressed directly to new French oak barriques to undergo malo-lactic fermentation on full lees. ...

Tapanappa 2014 Cabernet Shiraz is an intense cool year wine with vibrant Cabernet cassis fruit & refined but determined tannins. It is a juicy wine with loads of primary varietal fruit. The colour is medium density, violet edged & very bright, the aroma is of cedar & spicy Cabernet & the dusty terroir nuances of the Whalebone Vineyard. The Shiraz plays a role in filling out the middle palate. The core of the wine is sweet but the finish is of gentle savoury tannin. 2014 Tapanappa Cabernet Shiraz is a keeper! ...

The Whalebone Vineyard terroir exerts its strength across all four of the varieties grown there & Merlot develops the smoky Eucalyptus, anise & fresh earth aromas & flavours that are the signature of this distinguished site. This is a rich & ripe wine, which will best accompany dishes based on braised ox cheeks or slow cooked veal shanks. ...

Remarkably full & balanced flavour, described by many connoisseurs as one of the world's finest sipping tequilas. Mexican law requires Anejo (aged) tequila to mature for at least one year. Tapatio Anejo is aged around 18 months in first-fill ex-Bourbon casks. ...

Assertive, spicy & supple, this delicious silver tequila is the perfect introduction to the Tapatio range & is bottled after a few weeks rest in steel tanks, while the other expressions are aged in oak barrels to add varying degrees of sweetness. ...

A more restrained tequila than the Blanco, with subtle wood tones. Reposado (rested) tequila, by law, requires ageing for two months. Tapatio Reposado is aged for around 4 months in oak barrels to bring in a hint of sweetness from the wood, without overpowering the spicy agave flavour. ...

A classic Marlborough Sauvignon Blanc. Bright & fresh aromas of gooseberries & ripe guava invite you to taste this wine of great value. The palate is crisp & where you'll discover the tastes of gooseberry, gauva, passion fruit, other tropical flavours & fresh grassy notes
- it's delicious!
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Crystal clear with fine, medium paced legs. Fresh pear with a touch of earthiness & spice aromas. Subtle pear flavours, a peppery middle but a smooth finish. ...