Grosset Piccadilly Chardonnay 2006
The 2006 Grosset Piccadilly Chardonnay has a characteristic tightness of structure, restraining the flavours in a tight coil that time will only slowly release. The cedary oak is subtle considering the wines youth – with a mere whisp of cedar setting off its cool tropical flavours. It has a delicate white peach, nectarine and grapefruit flavours and some slatey, minerally notes and crisp, cleansing acidity on an ultra-dry finish. There is a richness and concentration of flavour, weight and power too. The wine promises complexity once the vibrance of youth is replaced by a creamy texture and satisfying mouthfeel. As with previous Piccadilly Chardonnays, the 2006 needs a couple of years to show its best but holds that peak for some considerable time. If however, this description already appeals to you, Jeff suggests you don’t wait!
‘Top 10 Australian Wines’ www.decanter.com February 2009
10 top wines from the recent Australia Day (UK) tastings
Jeff Grosset is one of the most talented producers in Australia. The wine displays some lemony aromas with hint of tropical fruits. The palate is concentrated and rich but it’s supported by a vivid acidity and a tight structure.
Huon Hooke ‘Gourmet Traveller Wine’ 100 Top New Release Wines June/July 2008
A beautifully fresh, understated, refined wine of tremendous underlying complexity. Melon and stone-fruit aromas, grapefruit in the mouth, clean and savoury at the finish. It really builds through the marvellously long palate. 96 points
Greg Duncan Powell ‘The Sydney Morning Herald Weekend’ Spectrum 16-17 February 2008
This respected label is still at the top of the tree where Australian chardonnays are concerned. It’s got all the flintiness, nuts and nectarines you might expect in a $50 chardonnay as well as a succulent sourness. It goes brilliantly with fancy seafood like Tassie scallops.