2025 Picardy Chardonnay, Pemberton

All Dijon clones and from the estates single vineyard, handpicked, dry grown and matured in 25 new oak. A wine with lovely soft lemon flesh, Gardenia flowers and Honeysuckle. Japanese melon, golden apple and kernel. This is such an elegant wine, oak adds a creamy base with some warmed butter and citrus and white peach are focused and ripe on the palate. This has a personality that gets along well with all food groups, feels leisurely and immensely sippable on its own and has a faceted structure for long term aging, between 5-10 years further.  Length of flavour and the arc of roast almond stays for long moments. There are some great Chardonnays in this country and this is one of them, graceful and full of humility. A wine I would pick out of the crowd at any opportunity I get.  Try this with baked leeks and chicken thighs bathed in a cream sauce. Drink to 2036.

95 points Shanteh Wale for Wine Pilot, September 2026

This is a single-vineyard chardonnay, dry-grown, cane-pruned, handpicked. But the key element is it's made of four Dijon clones. And that seems to have clearly impacted its detail and structure. It was aged in French oak barriques, of which 25% was new, for about 10 months. The aromas are more in the savoury spectrum with a slightly chalky, limestone-like character that really does give it definition and crunch. The palate is so seamlessly integrated with a very subtle creaminess about it, but ultimately, it's that distinct linear, textural feel that is a highlight. Drink to 2034.

95 points Ray Jordan Wine Review 2027

The 2025 Chardonnay is excellent, as usual. I love this wine. If anything, it feels chalkier and more textural this year, the impact of malolactic fermentation resting within the middle palate of the wine. While I have become a cautious supporter of corks, I still believe that natural cork closure does things to Chardonnay that I don't like—namely just nips the finish a little and emphasizes the richer, more caramel tones in the wine, which I prefer not to see. Diam could be an excellent solution, though I am fully aware of the Pannells' feelings on cork. Regardless, this is a wine that I have longstanding affection for, and this is no different in this 2025 iteration. Pemberton produces a gorgeous, mouthwatering acid line that really defines the finish of this wine, and I love it for that. Drink to 2033.

94 points Erin Larkin for The Wine Advocate, June 2026

Bill and Sandra Pannell were pioneers of the Margaret River wine region when they set up Moss Wood in 1969, long before their search for a cool climate region optimal for Burgundian varieties led them to Pemberton and the establishment of Picardy in 1993.

Today, they continue in their role as proprietors of Picardy, while their son Dan works side by side with his father at the winery. All fruit for the wines is sourced from their dry-grown vineyard with vines standing in deep gravelly loam soils at an elevation of 250 metres, with emphasis in the vineyard from the start having been on a rich section of clonal variation for each variety.