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Picardy Pinot Noir 2018


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Has a depth and intensity rarely found in Australian Pinot Noirs.

Almost desert dry Pinot Noir / Pinot Nero Slight Wood Pemberton Natural Medium+ Acidity Red Raspberry Black Cherry Mushroom Clove Hibiscus


Picardy Pinot Noir 2018

The Picardy Pinot Noir is light red in colour and has floral notes with hints of red berries on the nose. The 2018 is supremely balanced and succulent. Aromas of raspberries, truffle, olive, spices, black pepper and more; keep looking and you’ll keep seeing nuances reveal themselves. A palate of ripe strawberry and cherry fruits with underlying character of leather, earthiness and spicy oak. The perfect balance of fine boned acidity, mouthfeel and texture makes this wine seem elegant and effortless, yet it is incredibly powerful and deep. Magnificent. The wine shows The Picardy Pinot Noir has the depth and intensity rarely found in Australian Pinot Noirs.

The Picardy vineyard is situated on gentle north-facing slope at an altitude of 300m and 35km from the Southern Ocean. The cool climate influenced by its southerly location and high altitude creates a sustained ripening period. The Pinot vines carry a maximum of 7 tonnes per hectare. Yields are seen to be a major influence in the production of quality Pinot Noir. In order to achieve low yields, the vineyard is non-irrigated, cane-pruned, shoot-thinned and a final adjustment is made by crop thinning at veraison.

Picking time for the Pinot is usually around early March. The fruit is ripened to approximately 13° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the adjacent winery on the Picardy estate.

About 80% of the fruit is destemmed and pumped into small fermenters. The remainder is left as whole bunches. The must is cold macerated pre-fermentation from three to five days. Wild yeast activity is encouraged during the early part of fermentation. The fermentation is carried out between 28 – 32°C over 15 – 21 days until the cap sinks. During fermentation, the wine is hand-plunged five times per day. The wine and skins are run directly from the fermenter into the airbag press and then pressed firmly. The different ferments are then blended to allow maximum integration time. The wine is settled and pumped into new to four-year-old French oak barriques, where it matures for 10 months. While in the oak, the wine goes through malolactic fermentation and each barrel is checked and topped up weekly. The wine is matured on lees until it is racked out of the barrel and then given a gentle filtration on its way to the bottle.


Explore more Australian Reds.

Additional information

Grape Type

Pinot Noir / Pinot Nero

Red Fruit


Black Fruit

Black Cherry








Almost desert dry


Slight Wood





Wine Acidity

Medium+ Acidity

Wine Type



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