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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by their affable excellence, sound structure and pristine, penetrating varietal fruit... Satiations from the nethermost regions»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and branded their Metala fruit as Brothers In Arms. The quality of wine re established Metala as a vineyard of global significance and claimed George Mackay Trophy as Australia's foremost export. Cohorts of the stately Langhorne Creek style will be pleased by the palate weight, structure and seamlessness of Brothers.. The goodly farms of brothers in arms»

Tapanappa Tiers Vineyard Chardonnay CONFIRM VINTAGE

NEXT VINTAGE ETA LATE 2021
Chardonnay Adelaide Hills South Australia
Tiers is a mere three hectares of intensively managed, closely planted, historically significant Chardonnay vines. The growing seasons at Piccadilly are uncannily similar to the microclimes of Burgundy and Dijon. Tiers Vineyard was the first site planted in the region since the nineteenth century and is at the centre of the Piccadilly Valley, at 450 metres, near the Petaluma wineworks and Brian Croser's home. The Chardonnay vines on Tiers Vineyard were derived from an old Davis California clone, originally imported from Mersault during the 1880s. A mere 300 dozen are produced.
Hand picked grapes are de-stemmed, crushed and chilled to 2°C on the way to an air bag press. Cold juices are gravitated away and only light pressings are added back. After two days of cold settling, the clear juices are racked to a high proportion of new French Vosges oak barriques for a long cool vinification under the estate cellars. Upon completion of ferments, the barriques are topped up, treated to partial malolactic and matured ten months on gross lees. In the spring, barrels are slightly sulphured, followed by rack and return for clarification and bottling.
Rich straw hues. Varietal bouquet of ripe peach and melon, subtle marzipan and brioche characters are derived from the malolactic, yeast lees contact and refined French oak. A consistent terroir feature of Tiers Chardonnay are its substantial textures, effusive palate, undulating flavours and mouth filling savoury finish. Tiers unravels a cornucopia of spiced honey and toasted brulee characters as it evolves in the glass.
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