Price:  £35.95 | Case Rate: £34.16
Ex Tax: £29.96

Tapanappa - Wrattonbully Whalebone Vineyard Cabernet Shiraz 2014


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Wrattonbully
  • Wine Maker: Brian Croser
  • Grape: Cabernet Sauvignon Blend
  • Grape Percentage: 85% cabernet and 15% Shiraz.
  • Alcohol Percentage: 14.1%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2020
Duty/Vat Paid
JR: 16.5+ (2009) D: 92 (2009) JH: 96 (2013) WF: 94+ (2009) HH: 93 (2010)

Wine tasting notes

The Whalebone Vineyard terroir exerts its strength in the Cabernet Shiraz blend as a combination of smokey Eucalypt, anise and fresh earth aromas and flavours. 2010 was a wonderful warm and dry vintage, perfect conditions for the Whalebone Vineyard terroir to elicit the very best from the old Cabernet vines. The warm vintage Cabernet from Whalebone has ripe plum and cassis and the Shiraz provides a Eucalypt and anise spice nuance. The fruit flavours are sweet at the core but the wine retains the elegance, savory balance and refined but determined tannins, which are hallmarks of the Whalebone terroir. 2010 Tapanappa Cabernet Shiraz is the product of a great warm vintage and “is a pure expression of the unique terroir of the Whalebone Vineyard.”

Winery Information


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.. read more

Expert Reviews (2009)16.5+ pts

Tasted April 2014 - 84% Cabernet Sauvignon, 16% Shiraz. (Just a drop less Shiraz and it could have been labelled Cabernet!), 22 months in French oak. Mid blackish ruby. Firm and meaty on the nose. Actually it does not taste dominated by Cabernet. Subtle and appetising. Still with tannins in evidence but very fine textured and warming but certainly not hot on the finish. Cries out for food. Clearly made with minimal additions. Long and vibrant. Still quite young and earthy.

Decanter (2009)92 pts

Best Cabernet Shiraz Blends - "Mint and sage combine with polished liquorice oak spice and sweet black fruit. Rich, arguably with more flavour but less finesse than one of the rare French counterparts such as Domaine de Trévallon."

James Halliday (2013)96 pts

85/15% blend matured in all-French oak (90% new). The first thing you notice is the liveliness of it; the second is the easy-going complexity; third is the long chains of tannin. Tobacco and earth run through boysenberry and blackcurrant; smoky oak plays a subtle role.

Wine Front (2009)94+ pts

Tapanappa’s Whalebone Cabernet Shiraz has barely skipped a beat since it launched with the 2003 vintage. This is a confident wine if ever there was one. It has most of its tricks kept snugly up its sleeve. It tastes of earth and gum leaf, blackcurrant/boysenberry and swish slippery-skinned oak. Tobacco leaf notes appear too. A rumble of tannin purrs away in the background. There’s nothing overt or flamboyant about it, but it has all that you’d hope to see in a young cellar-worthy cabernet shiraz. If you’re planning on opening a bottle while it’s still young, give it an hour in a decanter first.

Huon Hooke (2010)93 pts

Medium to deep red colour, with a trace of purple; the aromas are minty and fresh, with raspberry and dried-herb undercurrents. The palate is very soft, the tannins almost fluffy in texture, and the wine is starting to show the positive softening and mellowing effects of a little time under cork. The finish powers on and on and is clean and balanced, with ample soft tannins. Very good indeed.

Vinification Notes

The Cabernet Sauvignon and Shiraz were hand harvested and delivered to the Tapanappa Winery in the Piccadilly Valley where they were de-stemmed, gently roller crushed and chilled to 2°C in 0.8 tonne fermentation tubs. A cold maceration of 4 days preceded fermentation. During fermentation the tubs were hand plunged daily for 10 days through peak fermentation temperatures of 32°C and until all sugar had been consumed. At the end of fermentation the tubs were sealed down for a week of extended skin contact. 21 days after harvest the tubs were tipped into a small air bag press and drained and pressed directly to French oak barriques, 70% new, in which the new wine remained on full lees through malo-lactic fermentation. At the finish of malo-lactic fermentation, the wine was racked off lees and returned to barrique. The wines were clear racked and blended in February 2012, prior to being returned to barrique until June 2012, a total of 26 months in oak.