Our Wines & Tasting Notes
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.
All Picardy wines are 100% estate grown, hand picked and made by the Pannell family in the Picardy winery on the estate.
New Releases
Sauvignon Blanc Semillon
Tasting note by Ambrose Nock
85% Sauvignon Blanc Semillon / 15% Semillon
"The 2024 Sauvignon Blanc / Semillon is fresh and enlivening with a few more tricks up its sleeve. Quite savoury for the varieties; citrus, pith and blossom notes sit atop the stone fruit and melon, it beguiled as the wine warmed up. Long and convincing, the wine finishes on a cashew and sumptuous nashi pear note. Very tidy!"
Chardonnay
Tasting note by Erin Larkin, The Wine Advocate
"The 2023 season in Western Australia was on the cooler side and wonderfully dry.This was on track to be an excellent season for both red and whites.Here, the 2023 Chardonnay leads with white peach and ginger, jasmine tea, spring florals, curls of orange peel and cracked fennel seeds. On the palate, the acidity is piercing but very fine and ensconced within the creamy, delicate fruit.There's plenty of ground white pepper on the back of the palate, with crushed nuts and brine.This is balanced and very pretty...This is a lovely wine."
Pinot Noir
Tasting note by Shanteh Wale
"This is a wine with plenty of distinction, not only because it is one of Western Australia's top produced Pinot Noirs but because of its unique shape and perfume.Hibiscus and climbing rose blooms invite you in. Morello cherries, Satsuma plums and pomegranate make you at ease. You are then met with the robust personalities of Red bush tea, pimento and cedarwood. There is a deep echoing base note of terra cotta and woodsy herbs. Autumn leaves and ground nutmeg spice too.On the palate, beautifully ripe red fruit fills the room, with matching tempo acidity. Tannins are fine and particularly svelte in this vintage. A densely packed wine with considerable fruit concentration. Drinking very well but will have the ability to go another 5-8 years. Picardy makes wines for the future in mind."
Tėte de Cuvée Pinot Noir
Tasting note by Ambrose Nock
"Capturing the essence of the vintage, the 2021 Tête de Cuvée shows an ethereal lightness and deftness of touch. Bright red fruits, fresh picked cherries and a rose petal influence drive both the bouquet and palate. The exceptional length of this wine may be its standout feature, allowing the wines purity and depth to shine. Fine tannins run alongside for support, with just a lick of new oak showing itself at present. Delicate and captivating."
Tasting note by Ray Jordan:
"Prettier more seductive and alluring form, a product of this cooler year. Complex weave of aromas with a truffle-like subtle earth merging seamlessly with the primary dark cherry and light raspberry primary fruit characters. The palate has a deep fruit intensity, but the fine-grained oak and slightly chalky tannins pull it back to focus with precision to a long linear palate"
Shiraz
Tasting note by Ambrose Nock
"Rich and concentrated, with black and blue fruits and a lick of aniseed for good measure. There is an uplifting presence in the 2022, with coating, chalky tannins that drive the palate, huddling tightly under the same umbrella as red fruits, raspberries and a fleck of aniseed and earth.
In the context of Picardy, this is a powerful wine bursting with potential, though somewhat taut and tightly coiled at present.I’d highly recommend some time in the cellar, or a good splash in the decanter to unveil the seductive cool climate spices and perfume."
Merlot, Cabernet Sauvignon, Cabernet Franc
Tasting note by Ambrose Nock
48% Merlot, 33% Cabernet Sauvignon, 19% Cabernet Franc
"Gorgeous blue fruits, blackcurrant and lavender lead the bouquet suggesting refinement. But it is the palate that takes this wine to the next level. The usual plump red fruits are there, but they play second to the earthy and savoury notes and streamlined tannins.
The Picardy Merlot blend generally benefits immensely from time in bottle, allowing for the fruit to soften and integrate, however on this showing I can think of no reason to wait.This is a fantastic wine."
Merlimont
Tasting note by Erin Larkin
"24 months in seasoned French oak. WA is fortunate, in that there has been a (long) string of excellent vintages, (each carrying its own attributes) over the past couple of decades.
2018 will perhaps go down as one of the greatest among them, for its seemingly unending ability to produce perfectly ripe, powerful and balanced grapes, and therefore wines. This is absolutely no exception to that, and may go down as one of the greatest Merlimonts yet.
Soft, zen and perfectly ripe fruit has tannins that seem to be seamlessly countersunk; the acid a current of electricity that brings light, and the oak an invisible structure that holds it all in shape. Again, the texture is the standout here, smooth, rolling… viscous, even."
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."