Adelaide Hills – 350 dozen produced
Since the first release of Grosset Piccadilly in 1993, these wines have made a powerful statement about the potential of the ultra-cool Piccadilly Valley sub-region in the Adelaide Hills.
Voluminous aromas of subtle oak (that will integrate more with time) and grapefruit with some hazelnut complexity, intense, tight, and fine in the mid-palate; taut, pure and long to finish; a beautiful example of modern, cool climate chardonnay.
Ageing potential: Enjoy now or up to 7 years
Source: Piccadilly Valley, Adelaide Hills; coolest grape growing sub-region in South Australia. South facing (cool) site
Fermentation: Barrel fermented French oak barriques (40% new), 10 months, partial natural malolactic fermentation
Fruit Flavours: Honeydew melon, grapefruit, white peach
Profile: mineral, focused, fresh, refined
Fining: Nil – suitable for vegans and vegetarians
Tony Love, The SourceSA, 14 December 2016
“Cream of the crop”
Clare’s riesling king also gets up to the Adelaide Hills for this neatly cut and precise chardonnay, about as subtle and nuanced as you can imagine, its grapefruit meets white nectarine flavour lines crisp and tingling, the wine juicy and refreshing. An incredibly ethereal chardonnay. 4.5 Stars.
Campbell Mattinson, Winefront, 10 October 2016
Grosset chardonnay is made in such a beautifully refined style these days. The fruit, the oak, the fluid mouthfeel, the way it flows seamlessly through the finish. You can’t help but be impressed. Grapefruit to the fore, spicy/toasty oak characters, a sprinkling of oatmeal and the flesh of white peach. It all teams, it all combines. And it all lingers. 93+ Points.
Huon Hooke, huonhooke.com, 8 October 2016
Very light straw colour and a floral spicy aroma, coconut and peppermint, the wine is lively and fresh, intense and crisp, tangy and dry. The flavour is very intense and concentrated, penetrating and fresh, piercing and long, with great power and style. A wine which will improve with time. 95 Points.
