Whalebone Vineyard

Wrattonbully, A new Australian Wine Region

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The Wrattonbully region is a newly proclaimed GI (Australian Geographical Indication) between the GI’s of Coonawarra to the south and Padthaway to the north.

A Unique Site

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This unique vineyard was planted in 1974 on the eastern edge of the West Naracoorte Ranges. At that time it was a lonely vineyard on the edge of the Naracoorte Caves National Park, 20 km north of Coonawarra.

Serendipity at Work

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Serendipity prevails at the Whalebone Vineyard.

The Taste of Serendipity

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The site may be special but the important question is what is so special about the wine? Tapanappa Whalebone Vineyard Cabernet Shiraz shows a consistency of style and quality that transcends vintage variation. The wine is recognisably Whalebone Cabernet Shiraz from hotter, colder, wetter and dryer vintages.

Terra Rossa Soil

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The soil of the Whalebone Vineyard is the famed Terra Rossa, similar to the soil of Coonawarra but because of its different geological parent, exhibiting some unique characteristics. Whereas the limestone under Coonawarra is less than 1 million years old (Quaternary era), the limestone under Whalebone Vineyard is from the Oligocene era (35 million years old).

Climate of Whalebone Vineyard

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The climate of the Whalebone Vineyard is a bit of an enigma.

A Natural Home for Cabernets, Merlot and Shiraz

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The heat summations of Bordeaux on the Atlantic Ocean in the south west of France, the home of Cabernet Sauvignon, Merlot and Cabernet Franc, and Hermitage on the Northern Rhone in France, the home of Shiraz, are nearly identical and warmer than either Coonawarra or Whalebone Vineyard through the growing season.

Viticultural Balance

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The more than 30 year old vines on Whalebone Vineyard are planted at spacings of 3 metres between rows and 2 metres between plants in the row, traditional Australian wide spacing, giving 1666 vines/hectare compared to Bordeaux’s 5,000 to 10,000 vines/hectare.

Harvesting Whalebone Vineyard

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Hand harvesting in the whalebone Vineyard is a meticulous process and all inferior or damaged fruit is left in the vineyard. The fruit balance at harvest is typically:

Fermentation and Maturation for Whalebone Vineyard

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Fermentation

The bunches are destemmed and only a portion of the liberated berries are crushed between slightly separated rollers. The berries and juice are transferred to 1 tonne tubs at 5ºC where they macerate anaerobically for 3 days before the fermentation is initiated. A small quantity of my own vineyard-selected yeast is added to each tub and the fermentation begins.