Picardy Chardonnay 2025

Awards and Reviews

95 Points Ray Jordan

Jordan highlights the influence of Picardy’s four Dijon clones on the wine’s detail and structure. He notes savoury aromatics, chalky definition, subtle creaminess and a distinctive linear, textural palate.

Recommended cellaring: Nine years

95 Points Shanteh Wale, Winepilot

“There are some great Chardonnays in this country and this is one of them.”

Wale describes soft lemon, gardenia, honeysuckle, Japanese melon, golden apple and white peach, supported by creamy oak, warmed butter and a long roast-almond finish.

She praises its graceful personality, food-friendly character and ability to develop for another five to 10 years.

Gary Walsh, The Wine Front

Gary Walsh praised the 2025 release for combining delicacy with excellent flavour.

His review identifies white peach, lime, floral honey, mint, green olive and fine spicy oak, followed by flinty texture, almond, bright acidity and a saline finish.

His verdict was simple: “Superb.”

Tasting Notes

• Appearance: Pale straw with a bright green-gold edge.
• Aromatics: White peach, lemon flesh, lime and Japanese melon are lifted by gardenia, honeysuckle and a delicate honeyed floral perfume.
• Savoury complexity: Cashew, roast almond, apricot kernel and fine French oak provide depth beneath the fruit.
• Palate: Elegant and seamlessly integrated, with white peach, citrus and golden apple carried across a subtly creamy middle palate.
• Minerality: A chalky, flinty quality brings definition and gives the wine a clean, mineral edge.
• Texture: Fine and linear, with gentle tannin and well-etched acidity providing direction and structure.
• Oak: Restrained and supportive, contributing subtle spice, nuttiness and creaminess without dominating the fruit.
• Finish: Long and finely composed, with lingering almond, citrus, saline minerality and gentle spice.

Wine Details

• Vintage: 2025
• Variety: Chardonnay
• Region: Pemberton, Western Australia
• Fruit source: Picardy’s single estate vineyard
• Clones: Equal portions of Dijon clones 76, 95, 96 and 277
• Vineyard: Dry-grown and cane-pruned
• Maximum yield: Approximately seven tonnes per hectare
• Harvest: Handpicked
• Whole-bunch pressing: Approximately 40%
• Oak: French oak barriques for approximately 10 months
• New oak: 25%
• Malolactic fermentation: Partial
• Lees stirring: Approximately once each week during barrel maturation
• Alcohol: 13.0%
• Closure: Cork
• Serving temperature: 10 to 12°C
• Cellaring: Approximately nine to 10 years

The Four Dijon Clones

Picardy Chardonnay is made from equal portions of four Chardonnay clones selected through research conducted by the University of Dijon in Burgundy.

Bill and Sandra Pannell became aware of this clonal research while involved with a Burgundian domaine during the 1980s. The chosen Chardonnay clones were later brought into Western Australia and planted at Picardy.

The four clones are 76, 95, 96 and 277. Each brings a different quality to the final wine:

• Clone 76: White peach, small berries and greater tannin and structure.
• Clones 95 and 96: Citrus fruit and delicate floral characters.
• Clone 277: Spice, tightness and palate definition.

Using equal portions gives the winemaking team a wider range of flavours and structural elements than one clone could provide on its own.

This is one of the reasons Picardy Chardonnay can feel both complex and harmonious. The peach, citrus, florals, spice, acidity and fine tannin come from different parts of the vineyard but are brought together in one complete wine.

What Is a Chardonnay Clone?

A clone is a vine selected and reproduced because it consistently displays particular characteristics.

Although every clone used here is Chardonnay, they can differ in bunch size, berry size, yield, ripening behaviour, flavour and structure.

It is similar to growing several varieties of the same type of apple. They are all apples, but each can bring a different combination of sweetness, acidity, aroma and texture.

Picardy uses four clones because the Pannell family believes their different qualities create a more complex and complete Chardonnay.

Winemaking

Approximately 40% of the Chardonnay was whole-bunch pressed. The remaining fruit was destemmed before pressing.

The juice was settled for around 48 hours before being separated from the heavier grape solids. Fermentation began in tank using two different yeast strains, selected to build fruit complexity and texture.

Soon after fermentation began, the wine was transferred into French oak barriques to complete the process.

The barrel selection ranged from new oak to four-year-old barrels. For the 2025 vintage, approximately 25% of the oak was new.

The wine underwent partial malolactic fermentation and was stirred on its lees approximately once each week. Every barrel was also regularly checked and topped up.

After around 10 months, the wine was removed from barrel, blended in tank and gently filtered before bottling.

French Oak and Lees Stirring

Picardy matured the 2025 Chardonnay in French oak barriques for approximately 10 months, with 25% new oak.

New barrels contribute more noticeable flavour and structure, while older barrels provide gentle oxygen exposure without adding as much obvious oak character.

Using only 25% new oak allows the barrel influence to support the fruit rather than cover it. The oak appears as cashew, roast almond, gentle spice and subtle creaminess rather than heavy vanilla or toast.

Lees are the fine yeast particles remaining after fermentation. Stirring them through the wine helps build texture and can introduce creamy, savoury and nutty complexity.

For the drinker, this means greater depth and softness through the middle of the palate while the wine’s citrus, white peach and mineral characters remain clearly defined.

What Is Partial Malolactic Fermentation?

Malolactic fermentation converts sharper malic acidity into softer lactic acidity.

Allowing only part of the wine to undergo this process gives the Chardonnay some creaminess while retaining enough natural acidity to remain fresh and precise.

This balance is particularly important to Picardy’s style. The wine has a subtly creamy texture, but its linear acidity and mineral definition prevent it from feeling heavy.

Serving and Cellaring

Serve Picardy Chardonnay at approximately 10 to 12°C. If the bottle has been stored at room temperature, refrigerate it for approximately 60 to 75 minutes before serving. Avoid serving it ice cold, as very low temperatures can hide its floral aromas, creamy texture and fine oak detail.

It does not require decanting, but this is a young and tightly structured Chardonnay. Allowing it 15 to 30 minutes in a decanter or a large Chardonnay glass will help the white peach, florals and savoury complexity emerge.

The wine is already approachable, particularly with food, but it has excellent cellaring potential.

Food Pairing 

• Chicken with leeks and cream sauce: Recommended by Shanteh Wale, with the creamy sauce complementing the wine’s texture.
• Grilled marron: Sweet shellfish works beautifully with the white peach, citrus and fine oak.
• Seared scallops: The wine’s creaminess complements scallops while its acidity refreshes the palate.
• Roast chicken: Try it with lemon, thyme and roasted root vegetables.
• Baked salmon: Rich enough for the wine’s texture, particularly with citrus butter or herbs.
• Pork with apple and fennel: White fruit, spice and acidity make this a natural combination.
• Mushroom risotto: Savoury mushroom flavours complement its cashew, almond and oak characters.
• Roast cauliflower: Browned butter and toasted almonds echo the wine’s nutty complexity.
• Comté or aged cheddar: Firm, nutty cheeses pair well with its creamy texture and mineral finish.

How We Store This Cork-Sealed Wine

Picardy Chardonnay 2025 is sealed under cork.

At Partners in Wine WA, cork-sealed wines are stored lying down in a temperature-stable environment. This keeps the cork in contact with the wine, helping prevent it from drying out and reducing the risk of unwanted air entering the bottle.

This is particularly important for a premium Chardonnay with the structure to develop over many years.

Frequently Asked Questions

What makes Picardy Chardonnay different?

It is a single-vineyard, dry-grown Chardonnay made from equal portions of four Dijon clones.

Each clone contributes different flavours and structural qualities, while low yields, handpicking and careful French oak maturation add further complexity.

What does Picardy Chardonnay 2025 taste like?

Expect white peach, lemon, lime, golden apple and delicate florals, with cashew, roast almond, subtle spice and chalky minerality.

The palate is subtly creamy but remains linear, fresh and finely structured.

Is this Chardonnay heavily oaked?

No. The wine spent approximately 10 months in French oak, but only 25% of the barrels were new.

The oak adds texture, gentle spice and nutty complexity without overpowering the fruit.

What does chalky or limestone-like mean?

These terms describe the wine’s texture and mineral impression rather than suggesting that it literally tastes like stone.

A chalky wine feels dry, fine and slightly grippy across the palate. This quality gives the Chardonnay greater definition and helps make its finish feel clean and precise.

What does linear mean in a Chardonnay?

Linear describes a wine whose flavour and structure travel in a clear, focused line from the front of the palate through to the finish.

Instead of feeling broad or heavy, it remains precise and controlled.

What does dry-grown mean?

Dry-grown vines are not routinely irrigated and rely largely on natural rainfall stored in the soil.

This can encourage deeper root growth, naturally lower yields and more concentrated fruit.

What does lees stirring do?

Lees are the fine yeast particles left after fermentation.

Stirring them through the wine builds creaminess, texture and savoury complexity. It can also contribute subtle nutty or bread-like characters.

Can I drink this Chardonnay now?

Yes. It is already approachable, although it will benefit from a little air and should be served slightly warmer than a simple young white wine.

Allow it 15 to 30 minutes in a large glass or decanter.

What will happen as it ages?

The fresh white peach, citrus and floral characters should gradually evolve towards honey, preserved lemon, toasted nuts and greater savoury complexity.

Its acidity and fine structure should help it remain balanced as it develops.

Why Should Cork-Sealed Wine Be Stored on Its Side?

Storing wine on its side keeps the wine in contact with the cork, helping it remain moist, swollen and tightly sealed.

If a natural cork dries out and begins to shrink, unwanted air may gradually enter the bottle. This can cause the wine to age prematurely, lose its freshness and fruit character, or eventually become oxidised.

Temperature stability is also important. Regular temperature changes can cause the wine, bottle and closure to expand and contract, placing additional pressure on the seal. Keeping the bottle lying down in a temperature-stable environment helps protect the wine and allows it to develop as the winemaker intended.

Why Do Retailers Often Store Wine Upright?

Upright bottles are easier to display, allow customers to see the labels and require less specialised storage space. They are also quicker and easier for retailers to organise and pick from shelves.

For wines that sell quickly, a short period standing upright is unlikely to be a major concern. However, premium, limited-release and cellar-worthy wines may remain in storage for much longer. When you are spending good money on a special bottle, its storage history matters.

Proper horizontal storage requires more space and is less convenient for the retailer, which is why it is not always prioritised.

The Partners in Wine WA Difference

Every wine sealed under natural cork is stored lying down in our temperature-stable environment from the time it arrives until it leaves for its new home.

It takes up more room and requires greater care, but we believe it is worth doing properly. Whether you plan to open the bottle this weekend or keep it for a special occasion, you can be confident that it has been carefully stored while in our possession.

It is one of the small but important differences that comes from buying your wine from a specialist Western Australian wine retailer.

One qualification: I would only use this wording when you know the bottle has a natural cork. For DIAM, synthetic cork or other alternative closures, we may want to adjust the language slightly.

 
 
 
 
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