Reviewed: 9 August 2012

I was recently asked to write the tasting notes for the Picardy newsletter and I must say that this was a very enjoyable task. The curent crop of wines are as good as any that the winery has made.

Within a strong line up, the 2011 chardonnay is a superstar and deserves to be considered amoungst Australias finest.

NB. This was not a blind tasting. All wines are closed with cork.

Reviewed

Picardy – Sauvignon Blanc/Semillon – 2012. (17.5). Very pale colour, reflecting the recent bottling. The nose displays lovely citrus and tropical fruit aromas. On the palate, the wine combines grassy complexity with lemon and zesty lime. With air, the tropical fruit subsides and the palate displays an almost ethereal character. There are subtle talc and musk characters over lemony acidity that contribute to excellent persistence on the finish. Pristine fruit is what defines this wine, though subtle winemaking influences add texture and complexity. This will prove an excellent drink this summer and the next.

Picardy – Chardonnay – 2011 (18.5). Pale straw colour. Delicate and perfumed, there are gentle peach aromas over subtle grapefruit and lemon zest characters. An elegant wine that speaks of high quality fruit yet possesses a lovely creamy character courtesy of very slick winemaking. The palate is superb. The high quality fruit is restrained and taut, yet remarkably intense. With air, the fruit really builds and is perfectly complemented by fine-grained French oak that adds texture and mouth-feel without dominating the flavour. The length is outstanding, with hints of pineapple. The balanced citrus acidity confers drive to the near seamless finish. A complete and elegant wine that, whilst lovely now, will be even better in 2 -3 years. Comparable to good Burgundy, but at a fraction of the price, this deserves to be included amongst Western Australia’s finest chardonnays.

Picardy – Pinot Noir – Pannell Family – 2010 (16.6). A lighter hue compared to the other pinots in the range, but still with good extraction. Good balance between ripe, strawberry/cherry fruit and savoury, earthy components that add complexity. The palate is very approachable showing fruit that is soft and round. Structural components are very much in the background while there are hints of smokiness/toasty oak on the finish that is common with Pemberton pinots. Not an overly complex wine, but an easy-drinking style for early consumption.

Picardy – Pinot Noir – 2010 (17.7). More intensity compared to the Pannell Family pinot. The colour is richer, whist the bouquet is more restrained. This has hints of spice over dense cherry fruit. The palate is quite earthy, with a core of rich fruit that speaks of dark cherries, licorice, cinnamon and forest floor highlights. The greater fruit weight on the palate is matched to deftly handled oak and fine tannins. The finish is long and fine, with a rich vein of fruit running the full length of the palate. A wine of real presence that drinks well now, but needs several years to show its best.

Picardy – Pinot Noir – Tete de Cuvee – 2010 (18 – 18.5) . The colour is more intense again, but paradoxically, the fruit is more restrained and fine than the standard pinot. The nose is an evolving feast of cherry fruit, tea, cinnamon and spice. There is pristine, high quality fruit on a palate that has a lovely silky texture. The wine is involving and fine, with the quality fruit the main attraction. Tannins are very fine, while the acidity adds drive to the finish. The oak adds structural support, but is in no way dominant. Whist this has the potential to evolve in the bottle for several years, it is superb drinking now. Burgundian in style.

Picardy – Merlot/Cabernet Sauvignon/Cabernet Franc – 2010 (17.8). Mulberry, redcurrant, mint and hints of plum on the nose with a touch of chocolate and vanillin oak. The palate has a degree of fleshy fruit, but the structure and refinement confer a degree of elegance. The chocolaty oak, silky tannins and acid carry the finish well. The textural components build with air and the wine develops a slightly chewy finish. The perfect foil to roast meats now, 5 – 10 years in the cellar will be well rewarded.

Picardy – Shiraz – 2010 (18). I like this a lot. Black pepper, dark fruits, cinnamon, spice, aniseed and tar are all expressed on the nose. The palate follows with more of the savoury characters over Satsuma plum. The fruit and oak tannins add nicely to the mouth-feel and there is a touch of coffee and oak on a finish that highlights the quality dark fruit characters. This really needs a couple of years to come together, so give it some air if you are going to drink it soon. For me, this is the bargain in the range.