Picardy Chardonnay [2022] 750ml/white

Established by Bill Pannell, founder of Mosswood, to create the ideal Pinot Noir in Australia.

Picardy is a family-run premium boutique winery established in Pemberton, Western Australia in 1993 by Bill and Sandra Pannell, their son Dan, and his wife Jody. Bill and Sandra were pioneers in the unexplored Margaret River region in the 1960s, and have promoted the region's wine industry. After handing over Mosswood, which they founded in 1969, to Keith Mugford, the two moved to Burgundy in 1984, becoming shareholders and managing the Domaine de la Pouse d'Or in Volnay. At the same time, I learned everything from how Burgundy is grown and vinified to different clones and oak barrels. After returning from a four-year stay in Burgundy, he purchased land in Pemberton, planted vines and established a winery with his son Dan, who had completed his master's degree in oenology at the University of Adelaide.

Pemberton and Picardy vineyards

Pemberton, located in the south-west of Western Australia, is influenced by the cool climate of the Southern Ocean and is one of the coolest areas in the region, making it particularly suitable for growing Chardonnay and Pinot Noir. The first vines were planted in 1977, and it developed into a wine region in the 1980s. The Picardy vineyards are located on a gentle north-facing slope, 35 kilometers off the coast of the Southern Ocean. At an altitude of 300m, the area has particularly well-drained clayey soils with gravel, making it ideal for low-yielding viticulture.

Independently imported clones from Burgundy

In the 1980s, Bill and Sandra selected clones that produced particularly high-quality bunches from among hundreds of Pinot Noir and Chardonnay scions recommended by multiple domaines through the relationships of trust they built with their Burgundian acquaintances. We selected four Chardonnay clones (76, 95, 96, 277) and three Pinot Noir clones (114, 115, 777). Seedlings of these clones were independently imported from France through the quarantine station and planted in their fields, and six more Pinot Noir clones were later added. Many of these clones have low yields and are selected based on the quality of the wine they produce.

Commitment to oak barrels

At Picardy, we are particular about the material and charring method of the oak barrels we use, and carefully select and procure high-quality barrels from small French barrel manufacturers. 80% of the barrels used come from Tonnellerie Meyrieux Fils, a small barrel company in Burgundy. The company's barrels are known for being slowly charred over time. The way the barrel is charred has a great effect on the wine being aged. I don’t feel the va,” says Bill. In this way, Picardi pays close attention to the aging barrels in order to pursue the taste of their ideal wine.

Fruit flavors of yellow peach, mango, and pink grapefruit are framed by almonds and curry leaves for a fragrant and spicy flavor. Persistent acid brings together the texture of ripe fruit, accompanied by hints of wet limestone.

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