Since the first release of Grosset Piccadilly in 1993, these wines have made a powerful statement about the potential of the Piccadilly Valley in the Adelaide Hills, a sub-region so cool that it is often considered marginal for table wine. ‘It’s a sub-region that takes time to understand’, says Grosset, ‘and the wines can be exquisite’.
Grosset Piccadilly Chardonnay 2007
This is a classy white that shows some gentle cedary influence at this stage, is delicate and subtle restrained, lean, tightly structured, fine and focused, showing white peach, guava and grapefruit flavours, before a fresh, vibrant dry finish featuring some savoury, minerally notes that persist. The palate is seamless and delightfully viscous, with good weight, concentration and balance. It is a picture of restraint at present and will repay even short term cellaring after which its layers of complexity will be more evident. Matured in French oak barriques (fifty percent new) for ten months, only half the blend underwent malolactic fermentation.
Lisa Perotti-Brown www.erobertparker.com 4 March 2010
Aromas of guava, apricots, oatmeal, cream and a whiff of cedar. Pleasant viscous texture complimented by a buttery character and a good concentration of stone fruits. High acidity gives freshness throughout the long finish. 91 points
James Halliday ‘Australian Wine Companion’ 2010 Edition
A pronounced grilled nut aroma complements the fresh pear fruit on the bouquet; there is a little bit of grip to the palate, with more toasted, nutty complexity framing the gentle pear flavour; quite savoury on the finish. 91 points
Nick Stock ‘WBM 100’ April 2009
Grosset’s Chardonnay is looking every bit the part with edgy solids-derived complexity layered across Adelaide Hills stone fruits and citrus hints – mouthwatering stuff. Peach and orange citrus flavours are dressed in gently nutty oak complexity with a creamy texture and a punchy, driven finish. 93 points