2017 Picardy Tete de Cuvée Pinot Noir, Pemberton

2017 Picardy Tete de Cuvée Pinot Noir, Pemberton

2013 Picardy Merlimont, Pemberton

2013 Picardy Merlimont, Pemberton

2019 Picardy Pinot Noir, Pemberton

A$43.00
Availability: Out of stock
SKU
PICAPN19

Picardy produces wines of finesse and complexity; Sauvignon Blanc Semillon, Chardonnay, Pinot Noir, Shiraz and Merlot Cabernet Sauvignon Cabernet Franc. All Picardy wines are made to be drinkable in their youth, but will reward cellaring. The red wines of Picardy are particularly noted for their vibrant colours and intense fine grained tannins, a hallmark of the Pemberton region.. The Chardonnay is produced in a delicate, refined style in keeping with the great wines of the old world.

The Pannell Family brings a strong Burgundian tradition to Picardy. While reading the August 1999 edition of Gourmet Traveller Magazine, Bill read an article by Huon Hooke, which states perfectly the traditional Burgundian direction Picardy is taking in the production of its wines. 

The first wine produced at Picardy was the 1996 Pinot Noir. Picardy Pinots exhibit finesse and complexity, inspired by the great Pinot Noir wines of the old world.

Excellent fruit intensity, structure, pH to acid relationship and fine-grained tannins guarantee long life and excellent bottle development. The wines are also very approachable in their early years.

Since the first vintage in 1996, an increase in new clonal plantings and an advance in vine age has resulted in wines of greater texture, structure and complexity. Picardy Pinot Noir consists of 10 clones: upright, droopy (existing clones in Australia) and clones 114, 115 and 777 (which are special selections from the University of Dijon) as well as 5 new clones imported from Burgundy. It took 21 years - from the time Bill supervised the sourcing of these clones - until the last one was finally delivered to Picardy from quarantine in 2011.

 The Pinot vines carry a maximum of 7 tonnes per hectare. Yields are seen to be a major influence in the production of quality Pinot Noir. In order to achieve low yields, the vineyard is non-irrigated, cane-pruned, shoot-thinned and a final adjustment is made by crop thinning at veraison.

Picking time for the Pinot is usually around early March. The fruit is ripened to approximately 13° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the adjacent winery on the Picardy estate.

In the winery about 80% of the fruit is destemmed and pumped into small fermenters. The remainder is left as whole bunches. The must is cold macerated pre-fermentation for three to five days. Wild yeast activity is encouraged during the early part of fermentation. The fermentation is carried out at between 28 and 32 degrees Celsius over 15 to 21 days, until the cap sinks. During fermentation the wine is hand-plunged five times per day.

The wine and skins are run directly from the fermenter into the airbag press, and then pressed firmly. The different ferments are then blended to allow maximum integration time. Where possible, at Picardy it is common practice to blend clones for co-fermentation.

The wine is settled and pumped into new to four year old French oak barriques, where it matures for ten months. While in oak the wine goes through malolactic fermentation and each barrel is checked and topped up weekly. This wine is matured on lees until it is racked out of barrel and then given a gentle filtration on its way to bottle.


More Information
Product/Service Sold Out Yes
En Primeur No
New Arrivals No
Wine Type Red Wine
Wine Style Traditional
Country Australia
Region Pemberton
Varietals Pinot Noir
Vintage 2019
Bottle Size 750ml
Wine Points NRY
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