2024 Tapanappa Piccadilly Valley Chardonnay, Adelaide Hills

Quite a bold and brassy chardonnay defined with spicy, cedary oak over peach and nectarine, red apple, grapefruit and banana notes, with touches of toffee apple in there, too. The richness feels apt and balanced, though one could suggest that this needs time to unfurl and soften with cellaring to see it more settled and reaching a further potential. For now, a big impact chardonnay, which many will line up for in its style.

93 points Mike Bennie winecompanion.com.au

Tapanappa Piccadilly Valley Chardonnay is a masterclass in precision and cool-climate expression from one of Australia’s most historic Chardonnay sites. The Piccadilly Valley in the Adelaide Hills was first planted to Chardonnay by Brian Croser in the late 1970s, and today remains a benchmark for elegance and complexity in Australian white wine.

The fruit for this wine comes from the revered Tiers Vineyard, established in 1979, where ancient soils and a sheltered, high-altitude position produce fruit of exceptional clarity and natural acidity. Brian Croser, a pioneer of modern Australian winemaking, applies a traditional Burgundian approach—hand harvesting, whole bunch pressing, wild fermentation in French oak (about one third new), and full malolactic fermentation. The wine is matured on lees for added texture and nuance.

Aromas of white peach, lemon curd and cashew unfold alongside hints of struck flint, brioche and sea spray. The palate is fine-boned yet richly layered, showing citrus and nectarine fruit cut through with racy acidity and a distinct wet stone minerality. There’s a creamy, nougat-like texture and an elegant, lingering finish that speaks of both site and craftsmanship.

Perfect with butter-poached lobster, roast chicken with tarragon, or a wild mushroom risotto. Aged Comté or soft triple cream cheeses also make excellent matches. Enjoy now for its tension and vibrancy or cellar for 8 to 12 years to see it evolve into something even more profound.