The nose is spritely and fresh showing fresh lemon, cypress and white nectarine. The palate is fine and long with fresh acidity providing drive and texture, flavours of citrus blossom, jasmine flower and wet stone leaving the palate craving seafood, natural oysters especially!
2021 will be sure to be remembered as one of the great vintages in McLaren Vale. The vintage started off well with slightly above average rainfall through the winter and spring of 2020. Once the growing season commenced, we had healthy vines, and mild conditions through spring and summer. Vintage kicked off in mid-February and a well-spaced vintage saw the last fruit picked in mid-April. We had average yields across most white varieties with the resulting wines showing great clarity of aromatics. There is a beautiful acid-driven restraint in chenin and piquepoul; fiano is lively and showing the full array of fruit and spice aromatics. In shiraz, fantastic fruit condition and even ripening made life easy in the winery where we could watch each block express its identity - bright fruit and juicy flavours, with ripe, full tannin structures and impressive length of flavour. Sangiovese, nero and negroamaro very strong with vibrant primary fruit and lifted aromatics.
We planted Australia’s first piquepoul vineyard in 2010 after
falling in love with this delightful southern French variety. It's the last variety that we pick and bring into the winery, and is well suited to our McLaren Vale climate. The simple stainless steel fermentation highlights the wine's delicate texture.
Food Pairing Notes
Best served with freshly shucked oysters - the ultimate companion to complement Piquepoul’s lively acidity. Or try some lightly grilled fresh caught squid with a squeeze of citrus.
Piquepoul has long been a favourite of the Lloyd Family and was selected as having potential as a new variety for McLaren Vale. We imported the cuttings in 2009 from a nursery in southern France and some years later had our first release in 2015. The variety has proven itself to be well suited to our Mediterranean climate and has found a new home in the Vale. Its fresh acidity and lively texture make it a great accompaniment for seafood, particularly oysters and other shellfish.