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2017 Ashton Hills Picadilly Valley Pinot Noir

2017 Ashton Hills Picadilly Valley Pinot Noir

From the first waft, this is almost disgusting in its visceral sensuality. This is the sensation most of the most-obsessed Pinot perves dream of, but rarely get to feel.'
Philip White - Drinkster

$32.99 Per Bottle


$197.94 (Case 6 x 750ml)

Winery Direct: Dispatched in 3-5 days. More info
  • “The most distinguished site in South Australia for Pinot Noir; Stephen’s unremitting attention to detail has made Ashton Hills the one Grand Cru of the state.”  James Halliday

    The 2017 Piccadilly Valley Pinot Noir is a blend of fruit from the late Jim Grigg’s Cemetery Block and its two clones – 114 and MV6, topped up with a parcel ofdeclassified Ashton Hills reserve/estate fruit, while the Blefari-managed Hunter Block plays a supporting role in the final wine. Stephen George has long-harboured an ambition to “showcase Grigg’s fruit and to assess the influence our fruit has on the blend.” The result is a medium bodied palate with the influence of Cemetery Block providing juicy fruit from the warmer clime, along with fine structured tannins that are typical of the Ashton Hills Vineyard.


    The 2017 Adelaide Hills growing season commenced with one of the wettest winters on record, pushing back flowering, veraison - and ultimately harvest - by about four weeks on recent years. Fortunately, weather during ripening was dry without excessive heat spikes, leading to full flavour and colour development. The fruit for the 2017 Piccadilly Valley Pinot Noir was sourced from our own Tregarthen Rd estate and complemented with small parcels selected from a handful of sympathetic Piccadilly Valley sites. The wine was matured predominantly in seasoned French oak for a period of 12 months prior to bottling.

    Grapes were handpicked, keeping individual clones seperate in small open fermenters. Some whole bunch fruit 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 barrels with full solids. All barrels were kept on lees to build palate, body and complexity and racked off lees just prior to bottling.


    The wine is fragrant with red cherry, orange peel, rosemary and five spice. Some savoury character with light gamey notes and a hint of grilled nuts.

    The palate is bright and lively with cherry and raspberry fruits. The succulent medium bodied palate is laced with forest floor, peat and fresh herbs, supported by fine tannins and spice.


    'From the first waft, this is almost disgusting in its visceral sensuality. This is the sensation most of the most-obsessed Pinot perves dream of, but rarely get to feel. There’s just a cheeky tickle of the spice of old French oak, but mainly this bouquet is silk-smooth, musky, fresh-washed flesh. It is not what mortal humans expect of grapes … To drink, it’s so bare-faced matter-of-fact that you might just as well undress. You don’t want food. You’ll want another bottle. Don’t fall in the glass'
    Philip White - Drinkster

    'Made with both estate and non-estate fruit by Stephen George and Paul Smith. Right in the groove. Powerful pinot noir with some warmth, lots of spice, ample varietal character and lots of charm. Anise, florals, sweet red cherry, rosewater and flings of dry spice. Aforementioned warmth is the only real issue. In all other respects it’s a delight to drink.'

    Campbell Mattinson, The Wine Front