The 2023 Picardy Pinot Noir is grown at Pemberton in Western Australia, on the north-facing gravel slope the Pannell family planted in 1993 specifically to grow Burgundian varieties. It is the wine the entire project was built around.
Bill Pannell planted Moss Wood in Margaret River in 1969 and helped make that region's name, then sold it and began again three hundred kilometres south. He travelled to France repeatedly, at one point holding an interest in a Burgundian estate, and brought home three Pinot Noir clones chosen on wine quality rather than yield, adding five more from Burgundy in later years. Friends in Burgundy advised planting all of them together for complexity, so he did. The vineyard is close planted to force root competition, trained low to use the overnight warmth the gravel gives back, dry grown and hand picked, with all fruit from the estate. His son Dan has made the wines with him since 1996.
Fragrant and open, with red cherry, raspberry and wild strawberry lifted by floral notes, a hint of truffle and fine chalky minerality. The palate is medium-bodied and silky, carried by bright acidity and tannins that are firm but polished. Red berry and dark cherry run through gentle savoury spice into a long, precise finish.
Ben's Recommendation:
At Wine More Cellars, this is one of the most Burgundian Pinot Noirs made in Western Australia, and it rewards a little patience. Serve at 16–18°C. Approachable now, with the structure to hold another eight to ten years. Excellent with duck, roast pork, mushroom dishes, grilled salmon or charcuterie.
