Australia's first Picpoul
The first Australian release
Picpoul 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 from a nursery in southern France and some years later have our first commercial release of around 1800 bottles. The variety has proven itself to be well suited to our Mediterranean climate and has found a new home in the region. Its fresh acidity and lively texture make it a great accompaniment for Seafood, especially oysters and other shell-fish.
2016, Gold Medal- AAVWS - AAVWS
A winsome white wine just bustin’ with beautiful perfume like this is a rarity. The thought of it coming from McLaren Vale is like snortworthy. It’s a miracle. A blessing. It rarely happens. Things like this don’t come without a great deal of planning, patience and money. I could awkwardly anthropologise for it reminding me of what I reckon Marilyn Monroe would smell like in gingham if were interviewing her down on on Silver Sands but otherwise I should just say it’s redolent. It giggles. All sorts of melons and pollens and starfruits; a faint dab of honey … then all this floral perfume that shifts me to real old Guerlain fragrances… Jicky … L’Heure Bleue. I feel awful sometimes that I tend to automatically liken some wines I really like to old movie stars, but recent ones have been a bit thin on the ground, so please forgive. Have to up my act. Grow a beard. Getting off the track. Take a sip and you’re hungry. I mean you were already twitchy, but the first trickle of this dry sprint of a drink and it’s up and off like a cheetah, which the internet advises me can reach 75kmh in two seconds. Those tannins are like the dust in its wake. Which is hardly a Marilyn Monroe sort of a thing. Unless we speak of her wit. There’s a vortex spiral of mean rapier acidity holding the whole sensation quivering together on your database. As the time for glass # 2 pulls in, this drinker becomes aware that this can be regarded as a patio gaiety, but is bigger than that. It is a wonderful husky, sultry, high-strung thing. Mark Lloyd introduced this variety into Australia many years ago. Here we have the first perfect result. What an achievement! - Phillip White- indaily