Product Details

Grosset Piccadilly

2021
Adelaide Hills
Adelaide Hills


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Fresh, honeydew, nectarine and subtle grapefruit aromas precede an intense nectarine and cashew flavoured palate: very focused, multi-layered and linear. Finish is vibrant and lingering. Drinking beautifully now or cellar for 15 years. 100% Chardonnay (multiple clones including 76 and I10V1) grown in the Piccadilly Valley, Adelaide Hills Barrel fermented exclusively in French oak barriques (40% new) for 10 months; only partial natural malolactic fermentation

No finings used – suitable for vegans and vegetarians

Released: October 1st 2022

James Halliday – Halliday Wine Companion
97 / 100
Pale quartz-green. Grosset's oenological mastery comes down to three words: purity, balance and length. The late wine writer Tony Keys' approach was, 'When I taste a wine from a well-regarded winery I start with the maximum score (of 10) and deduct 0.1 for each fault.' He would have given this wine the maximum. I'm almost there.
Huon Hooke – The Real Review
96 / 100
Very light bright yellow hue; discreet cashewnut and lightly toasted almond bouquet; the wine is refined and subtle, the oak barely perceptible, beautifully harmonised. A trace of smoky reduction, ever so subtle. The wine is tautly composed and reserved, discreet, and holding more in reserve for the future. Beautiful wine; great potential. 17 AUG 2022 2022–2033
Tyson Stelzer
'…the latest supernova to arise is Grosset Piccadilly Chardonnay 2021… sublime new release…' @tyson_stelzer
Winsor Dobbin – Winsor's Choice 8NOV22
96 / 100
Jeffrey Grosset is the high priest of Clare Valley riesling, producing a stunning range of styles from various sites, using organics, biodynamics that make excellence routine. What is less well known is that Grosset ventures outside the Clare for some other wines in his range, including this outstanding Adelaide Hills chardonnay with precision and poise. There are stone fruit and citrus in perfect harmony, hints of cashew nut and subtle oak on a palate that lingers impressively. Only 700 cases were made with fermentation in French oak barrqiues (40% new) and partial malo for texture. Studious but bright and a perfect partner for roast pork. 96/100 from me.