Ashton Hills Piccadilly Chardonnay 2025
- 94
- $50
- Drink by: 2026-2034
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From the cooler climes of Piccadilly Valley within the Adelaide Hills comes this quite delightful, delicate, yet flavoursome Chardonnay. It was fermented in oak using wild yeasts and then aged in a mix of new and old Burgundian oak for about nine months. Clearly, the aim is to retain texture and complexity while delivering a degree of delicacy and finesse. It does it in spades. Light lemon curd and citrus with a little vanilla pod on the nose, and then a palate that is quite fine and delicate, yet with a deeper intensity that extends through to a very long finish. This is a really appealing wine for the medium term, but great current drinking.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
