2025 Coriole Piquepoul, McLaren Vale

The synergy between McLaren Vale and this grape variety is clear. Lemon pulp, white nectarine, white flowers, green banana and a little mint. It has a sappy sort of crunch to it, perhaps a little more waxy this vintage, but still fresh and lively, a lightly pulpy lemon pith bitterness, but also perfumed with it, and the length is good, closing stony and tight. Saline and delicious.

94 points Gary Walsh winefront.com.au

Coriole Piquepoul from McLaren Vale is a bright, zesty and wonderfully refreshing white wine that has become one of the region’s modern classics. Coriole was the first Australian winery to plant Piquepoul, a variety native to southern France’s Languedoc, where it is prized for its crisp acidity and lively citrus character. Under the care of winemaker Duncan Lloyd, this wine has developed a cult following for its pure fruit expression, coastal minerality and effortless drinkability, a true Mediterranean match for McLaren Vale’s warm climate.

The grapes come from Coriole’s estate vineyard in the Seaview subregion, where proximity to the Gulf St Vincent brings cooling sea breezes that help retain bright acidity. The fruit is harvested early in the morning to preserve freshness, then fermented in stainless steel at cool temperatures. The winemaking is deliberately simple and gentle, focusing on purity, texture and the natural charm of the grape. The result is a crisp, saline white that feels both vibrant and sophisticated.

In the glass it shines pale straw with green reflections. The aroma is delicate and lively, revealing lemon zest, lime blossom, green apple and sea spray with hints of pear and white flowers. The palate is dry and focused, with flavours of citrus, green melon and mineral notes carried by tangy acidity and a fine, chalky texture. The finish is long, mouthwatering and saline, a perfect reflection of both grape and region.

Coriole Piquepoul pairs beautifully with freshly shucked oysters, grilled fish, scallops, or light salads with citrus dressing. It also shines with goat cheese, seafood pasta or Mediterranean-inspired dishes. Best enjoyed young for its crisp vibrancy, it will hold beautifully for three to five years, gaining a little texture and spice with time.