Winery & Vintage Info
The 2019 Piccadilly Valley Pinot Noir is a blend of fruit from a few of the neighbours as well as a contribution from de-classified Ashton Hills Reserve/Estate parcels. Stephen George has taken great interest in applying his winemaking approach to parcels from elsewhere within the Piccadilly Valley and seeing how the wines compare with those from the Ashton Hills vineyard. The resulting blend benefits from varied fruit character and vineyard expression, while maintaining the fine tannin structure that is typical of the Ashton Hills style.
Cold conditions at flowering resulted in low grape yields in the Adelaide Hills and throughout South Australia in 2019. However, the high altitude of the Piccadilly Valley ensures late flowering and the spring of 2018 provided a warm window late in the season bringing average yields to the sub-region. Quality was excellent owing to dry conditions which meant there were no disease or pest issues and all batches of pinot noir showed strong colour, concentration and flavour.
Grapes were handpicked, keeping individual clones separate in small open fermenters. Some whole bunch fruit (40%) was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed and filled to seasoned French oak barriques with full solids. All barrels were kept on lees to build palate, body and complexity. They were racked and blended just prior to bottling. Winery Notes
