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….”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 is unique in Australian viticulture, having new vineyards planted to the traditional European formula of close spacing (1.5 meters X 1.5 meters) with the vines only 0.5 meters above the soil surface and in all three regions.
Michel Chapoutier has long seen the cooler growing regions of Australia as an ideal template on which to develop his biodynamic philosophy. Since 1998, M. Chapoutier's Tournon Estate in Mt Benson, South Australia, has been producing « Rhone style » Syrah plus a Cabernet Sauvignon on the red brown soil of this cool viticultural area. Low yields and traditional French vinification has produced powerfull yet elegant wines, ideal for both cellaring and accompanying food.
Meanwhile in the Pyrenees Hills, Chapoutier has partnered with renowned Napa Valley vintner Anthony Terlato in a small 20 hectare vineyard planted with Shiraz and Viognier ,using biodynamic preparations and no pesticides, taking only what the soil gives to produce complex and full bodied wines. The typical soils of the region are red podzolic earth over schist, shale, midstone and quartz from sedimentary deposits over 500 million years ago