2018 Ashton Hills Piccadilly Valley Chardonnay, Adelaide Hills

When Stephen George first planted his three-hectare Ashton Hills vineyard in the early 1980s, 12 different varieties went into the ground. Years of trials led to the removal of most of these vines and today only Pinot Noir and Riesling remain. This Chardonnay is therefore not off the Estate vines, although the source block isn’t far away. This limited release comes from a small parcel of fruit from the Chapel Valley Block, adjacent the old Piccadilly cemetery, just a short hike down the road.

Hand-picked and whole-bunch pressed direct to puncheon and barrique (with maximum solids), wild fermentation and then the wine is kept on lees for as long as possible to build texture and complexity. The malo is spontaneous (40% completed this year) and there was a little bâtonnage prior to bottling, which occurred without filtration. 

The result is a deep yet chiseled release with plenty of white peach and nectarine fruit and cashew nut overtones, all neatly hemmed in by Piccadilly’s nervy, pristine brightness. Just a twist of reduction adds to the complexity and freshness. An outstanding release (as the reviews below confirm).

“200 dozen bottles made from a small vineyard, wild-fermented, matured in new and used oak for 9 months. Complex, a well made marriage of creamy biscuity notes on the one hand, soaring citrussy acidity on the other.” 

“Wow. This is driven and electric on the palate. So much intense cooked-apple, lime, cream and praline character on the palate. Full body. Goes on for minutes. Love this one. Drink now. Screw cap.”