Ashton Hills Piccadilly Valley Pinot Noir 2025

Ashton Hills Piccadilly Valley Pinot Noir 2025

The 2025 vintage was one of the earliest on record across Australia, and the Adelaide Hills was no exception. A warm tail end to winter promoted an early budburst and the continuing warm and dry weather meant that most of the fruit reached ripeness in late February instead of the typical early April.

Grapes were handpicked, keeping individual clones and vineyards separate in small open fermenters. Some whole bunch fruit (15%) was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each parcel was basket pressed directly to seasoned French oak barriques and puncheons with full solids. All barrels were kept on lees to build palate weight, body, texture and complexity. They were racked and blended just prior to bottling.

This does more than scratch the itch. But for all of its structure and balance – and undergrowth-driven complexity – this really does have Drink Me written all over it. It’s cherried and earthen, spicy and sweet-sour, with both sinewy tannin and a well-judged plushness to its texture. Toasty oak comes through as whispers at most, and everything just feels in excellent good order. It’s well sustained too. Yes please. This is very good. 93+ Points - Campbell Mattinson, The Wine Front