VINTAGE: 2020
REGION: Piccadilly Valley / Adelaide Hills
VINEYARD: Piccadilly Vineyard
GROWER: Alison Lewis
ELEVATION: 450m
VINE AGE: 33 years
SOIL PROFILE:
ASPECT: mild westerly aspect
FARMING: conventional

WINEMAKING:
Fruit was hand picked, whole-bunch pressed, straight into neutral oak for fermentation and maturation. Post fermentation the wine remained in oak for 34 months before being racked and bottled.

pH 3.07 | 7.70 g/l TA | NEG g/l RS | 11.8%

This is an oxidised style of Chardonnay.

REVIEWS:
Piccadilly planted 1987. “Whole bunch pressed straight to oak for primary and malo. Racked twice, 34 months in barrique. Very little sulfur used through the winemaking process, zero free sulfur at bottling. Barrels were topped bi-monthly.” 75 dozen produced. This is a Mike Bennie Chardonnay style, if ever there was such a thing. Still, I keep an open mind.

Absolutely wild and nutty, and all about salinity and a fino sherry edge, with some white peach and lemon rind, lots of pepper and spice. It’s a full-on oxy style of wine, and yet, has a whole lot of personality with a fine dusty texture, all edges and sharpness, but kind of lush and creamy too. Salted almonds, fennel, dry crunch, crisp white linen perfume, a mushroom/umami flavour, and a frangible finish of excellent length. It’s a madhouse, but so well done.

94 Points. Gary Walsh, winefront.com.au