Piccadilly Pinot Noir 2018

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.

Wine Production

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.

Tasting Notes

Bright and juicy red fruit characters with a savoury back half of earth, leather and subtle dried herbs. The palate is of medium weight with graceful, fine tannins that lend it a plush quality throughout.

Food Pairing

Pairs well with barbeque pork.

Production Info
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.
1600 - 1800 Feet feet
Average Vine Age
15 - 37 years
Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
Ambient cool soak prior to wild ferment taking place.
Fermentation container
Small open stainless steel fermenters. 500kg to 1.5 tonnes
Malolactic fermentation
Fining agent
Type of aging container
Type of oak
French Oak. Francois Frere is the prefered cooper. All seasoned oak for Piccadilly Valley.
Length of aging before bottling
10 months
Analytical Data
14 %
pH level
Residual sugar
dry g/L
4.71 g/L

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