At Picardy we produce wines of intense structure and flavour. Chardonnay, Pinot Noir, Shiraz and Merlot/Cabernet are all made to be drinkable in their youth, but will also cellar well for many years.

The Pannell Family believe that Picardy wines reflect the potential of the Pemberton region to produce flavoursome wines of considerable refinement.Picardy grapes come from well exposed, low yielding, non-irrigated vines, and further refinements are made in the winery. Subsequent releases of Picardy wines will improve with increasing vine maturity.

 With their excellent pH level and tannin structure, Picardy wines have great cellaring potential and will improve for at least ten years. The current releases drink well now but will certainly benefit from a further twelve months in bottle.

The red wines of Picardy are particularly noted for their vibrant colours and intense fine grained tannins. The Chardonnay is produced in a delicate, refined style in keep with the great wines of Burgundy.

The Pannell Family brings a strong Burgundian tradition to Picardy. While reading the August 1999 edition of Gourmet Traveller Magazine, Bill read an article by Huon Hooke, which states perfectly the traditional Burgundian direction Picardy is taking in the production of its wines.
Huon stated that:

"it puzzles many people why Australian pinot noirs are so different from the red wines of Burgundy, home of pinot noir. Often, one is pitted against the other in blind tastings, where inexperienced tasters rate good burgundy lower than some of the highly regarded Australian pinots. The up-front fruity charm of the Aussies, more accessible in their youth, seduces these tasters and they down point the burgundies for being closed, tannic, or apparently lacking fruit, In fact, most fine burgundy is made to be drunk later rather than sooner, and has quite different structure. It is more tightly wound, tannic and firm, and its charm takes time to reveal itself. It ages much longer than the Australian equivalent, evolving into a wondrously complex drink. While a good grand cru is hitting its peak at say, 20 years, Australian pinots have long since collapsed."