Piccadilly Valley Pinot Noir

Ashton Hills Piccadilly Valley Pinot Noir is made in the Burgundian style. It is a blend of fruit from the estate vineyard and the late Jim Grigg's nearby Cemetery Block.

The wine contrasts the warmer Cemetery Block with the winery's cooler higher altitude site. Stephen George's long held ambition was to "showcase Grigg's fruit and to assess the influence our fruit has on the blend."

The fruit is handpicked for wild yeast fermentation in small open fermenters. Individual clones are vinified separately. A small portion of whole bunches are added to enhance aromatics and structural complexity.

Each clonal parcel is basket pressed to new and seasoned French oak and aged on lees for 10 months. The wine is racked off lees and blended just prior to bottling.

Bright crimson, Ashton Hills Piccadilly Valley Pinot Noir has juicy red fruit flavours, well-structured tannins and a silky texture. Cellaring potential is seven years.