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Picardy Wines

Picardy produces wines of finesse and complexity; Sauvignon Blanc Semillon, Chardonnay, Pinot Noir, Shiraz and Merlot Cabernet Sauvignon Cabernet Franc.
All Picardy wines are made to be drinkable in their youth, but will reward cellaring. The red wines of Picardy are particularly noted for their vibrant colours and
intense fine grained tannins, a hallmark of the Pemberton region.
The Chardonnay is produced in a delicate, refined style in keeping with the great wines of the old world.
The Pannell Family brings a strong Old World 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."

"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."

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