Piccadilly Pinot Noir

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Wine Description

The 2018 Piccadilly Valley Pinot Noir is a blend of fruit from neighbouring vineyards and estate parcels. Stephen George has taken great interest in applying his winemaking approach to parcels from elsewhere within the Piccadilly Valley and seeing how the wines compare with those from the Ashton Hills Vineyard. The resulting blend benefits from varied fruit character and vineyard expression, while maintaining the fine tannin structure that is typical of the Ashton Hills style.

“Deep magenta. Ripe cherry, black raspberry and a hint of cola on the deeply perfumed nose. In a plush, open-knit style, offering sappy red and dark berry flavors and suggestions of candied flowers and mocha. A spicy note arrives with air and adds bite to the long, subtly tannic finish.”
— Vinous, Sep 2022

“From a warm year, this is a rich wine that shows oodles of plush cherry fruit and baking spice. The palate is broad and fleshy, with lifted acidity, pinched gently by savory, spicy tannins. The alcohol shows a little, too.”
— Wine Enthusiast, Feb 2021

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Production area/appellation:

Adelaide Hills

Vineyard name

Ashton Hills Estate Vineyard plus a selection of neighbouring Piccadilly Valley vineyards. (namely Griggs, Hunters & Bickles)

Soil composition

Basket range sandstone, Ancient Rocks over clay loam, and dark loams over clay.

Elevation:

1600 - 1800 Feet feet

Average Vine Age:

15 - 37 years

Prefermentation Technique:

Ambient cool soak prior to wild ferment taking place.

Varietal composition:

100% Pinot Noir

Fermentation container:

Small open stainless steel fermenters. 500kg to 1.5 tonnes

Malolactic fermentation:

yes

Fining agent:

vegan

Type of aging container:

Barriques

Type of oak:

French Oak. Francois Frere is the prefered cooper. All seasoned oak for Piccadilly Valley.

Length of aging before bottling:

10 months

pH level:

3.85

Acidity:

4.71 g/L

Alcohol:

14 %

Residual sugar:

dry g/L

Grapes were handpicked, keeping individual clones separate in small open fermenters. Some whole bunch fruit was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed and filled to seasoned French oak barrels with full solids. All barrels were kept on lees to build palate, body and complexity. They were racked and blended just prior to bottling.

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POS MATERIALS

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Piccadilly Pinot Noir

Wine Description

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