2020 Piccadilly Valley Chardonnay

Cellar Door
Piccadilly Valley
Bottle size
750 mL
Drinking Window
2020 - 2030

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A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.


White peach and yellow nectarine along with jasmin, cashew nut and a hint of spice from the French oak.


Yellow peach and stonefruits are carried across the palate by a mouthwatering acid drive finishing with a touch of lemon curd. A hint of pithy phenolics provides the wine with a lovely moorish texture.

Growing Conditions

Flowering in Piccadilly Valley is relatively late owing to the cool climate, and we were lucky to flower during a warm window, however, combined with a dry season, yields were still compromised, as they were across the state. Although in short supply, quality was excellent and the clean fruit ripened in mild conditions showing good flavour and concentration.

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Professional Reviews

"A fresh and very modern style of Australian Chardonnay that is anything but the ‘blousy oak driven heroic’ styles of yester-year. This super fine, elegant and flinty wine is bristling with acidity with flavours of just ripe yellow apples, just ripe white nectarines and grapefruit. A very subtle almond and macadamia nut character provides complexity and combined with some light oak influences including a touch of cinnamon and nutmeg provides structure complimenting the elevated acidity of wines from this part of the world."

Simon Curkovic
Wine Pilot - Professional


"Sourced from vineyards across the Valley as Ashton Hills’ own blocks are devoted to Pinot Noir and Riesling, there’s blossom and nectarine and sweet-fruited apple juice to begin, immensely expressive in its very early days of release. Similarly, the flavour profile continues that theme, including an extra “squeeze” of grapefruit, then comes the thing that lifts this wine to the next level – a superfine citrus pithy texture through the palate, lingering forever in the mouth. Delish. And there will be much more to see, I expect, as it gathers more mature complexities over the next few years."

Tony Love
InDaily - Professional

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