Tapanappa acquired the thirty year-old Whalebone Vineyard in 2002 and completely
renovated it onto a new trellis supporting a shoot thinned vertical canopy.
The old Cabernet Sauvignon, Shiraz and Cabernet Franc vines of the Whalebone
Vineyard have responded magnificently. After a thirty-year struggle, the vine roots have
penetrated the deeper limestone layers and are extracting a balance of moisture and
nutrient capable of sustaining a meagre crop of 4 tonnes/hectare as a maximum yield.
The vines have sufficient canopy and root system to fully ripen the harvest relying only
on natural rainfall.
The 2004/2005 growing season was normal and moderate until the first two weekends in
April when successive un-seasonal heatwaves arrived. In 2004/2005, the heat summation
for Whalebone Vineyard for the 7-month growing season was 1340°C days. In nearby
Coonawarra, the 2007 heat summation was 1455°C days – only pushed above the longterm
average of 1376°C days by the very hot April events.
Whalebone Vineyard has consistently proven to be cooler than Coonawarra in both prior
and subsequent vintages (for a comparative table, please go to our website:
http://www.tapanappawines.com.au/Whalebone.Climate.aspx). The paradox is that
despite being cooler, Whalebone Vineyard ripens each variety earlier and more
completely than Coonawarra. This is probably because of the protection it receives from
the crest of the Naracoorte Ranges to the west and the much reduced wind speeds from
the Great Southern Ocean from the southwest.
The still air – cool night – warm day temperature regime of the Whalebone Vineyard
particularly suits Shiraz in its support role for Cabernet Sauvignon. Cabernet Franc also
performs well at the Whalebone Vineyard, which is not surprising given the similarity of
the soil, geology and climate to that of St. Emilion in Bordeaux where it excels.
The moderate ripening months of vintage 2005 allowed Cabernet Sauvignon (65%),
Shiraz (25%) and Cabernet Franc (10%) to be picked between the 7th and 10th of April
after the finishing heat of the first weekend in April and before the second heat wave
weekend.
Winemaking Notes
The precious grapes of the Whalebone Vineyard were hand harvested and kept as
separate varietal batches. The grapes were de-stemmed, partially roller crushed and the
must was chilled to 3°C into 1 tonne fermentation tubs.
A 3-day cold maceration preceded the beginning of fermentation with selected native
yeasts followed by twice daily hand plunging to break up the cap of skins. At the peak of
fermentation the temperature of the fermenting juice reached 35°C before exhausting all
sugar after 14 days. The fermented wine and skins were sealed down for a further week
of post fermentation maceration before draining and pressing directly to French oak
barriques (70% new and 30% 1 use).
After malo-lactic fermentation in barrique the wines were racked and sulphured followed
by a racking each 6 months until after a total of 4 rackings and 20 months in barrique the
wines were clear.
Again in 2005, the Merlot component from the Whalebone Vineyard was left out of the
blend and the Cabernet Sauvignon (65%), Shiraz (25%) and Cabernet Franc (10%) were
blended and given a light egg white fining before being bottled without filtration in
March of 2007.
The in-bottle analysis of Tapanappa Whalebone Vineyard 2005 Cabernet Shiraz is:
Alcohol 14.0%
pH 3.51
Total Acid 5.1gpl
SO2 77ppm
Volatile Acid 0.55gpl
The Taste of the Wine
The Whalebone Vineyard terroir exerts its strength in the Cabernet Shiraz blend as a
combination of smoky Eucalyptus, anise and fresh earth aromas and flavours. The
Tapanappa Whalebone Vineyard 2005 Cabernet Shiraz has the fruit sweet core of ripe
mulberry and blackberry provided by Cabernet Sauvignon and Shiraz in the warm 2005
vintage. The Cabernet Franc provides a floral aroma note and silky tannin texture and
has a much greater influence than the 10% component suggests.
Dishes based on spring lamb lightly roasted with thyme or rare pigeon breast naturally
balance and amplify the structure and flavour of Tapanappa Whalebone Vineyard 2005
Cabernet Shiraz.
Winemaker Brian Croser
1300 cases produced
