‘Spring 2008 Newsletter’
By Peter Rigby
The Pannell Family are pleased to invite you to their Spring Release Tastings to be held at the Perth Flying Squadron Yacht Club Thursday 21st of August 2008 and South of Perth Yacht Club Friday 22nd of August 2008. To attend please contact the winery direct. A highlight of the ‘Spring Tasting’ will be the opening of five vintages of the Picardy Tete de Cuvee Pinot Noir for your appraisal. This will be a real treat! On the night each order placed will go in the draw to win a magnum of 2002 Shiraz.
The Pannell Family
THE SUNDAY TIMES MAGAZINE
February 17, 2008
BEAUTY IN A BOTTLE
BY PETER FORRESTAL
It’s high time to celebrate Pemberton’s achievements, especially its white wines. The stars have been Chardonnay and Sauvignon Blanc, which have intense flavour and bright, natural acidity. The best Chardonnays have come from Picardy (tight structure, creamy texture, fine minerality). Pannell Family Trial Batch Sauvignon Blancs are also eye-catching. The one red grape that does well in Pemberton is pinot noir. The standout producer has been the Pannell Family’s Picardy. I liken their wines to those of the Mornington Peninsula’s Main Ridge: restrained, even unyielding, when young. But with food (roast duck, veal rib-eye with a deeply flavoured pinot sauce), especially after three to five years in the bottle, they are a revelation.
2008 PICARDY SAUVIGNON BLANCThis is the first Picardy Sauvignon Blanc from the estate. It is made from three clones of Sauvignon Blanc, each contributing to structure and complexity. It also contains 7% Semillon for texture, mouthfeel and palate length. Bill and Dan found that each of these clones have differing fruit characters, complimented by the Semillon.As with all Picardy wines the fruit for this wine was entirely from the Picardy estate, dry grown, cane pruned and handpicked. Two strains of yeast were used in separate fermentations, enhancing texture and flavour as well as adding to overall complexity. The grapes for this wine were intentionally picked at lower baumes to make a wine with lower alcohol, while retaining fresh delicate flavours reminiscent of the newer styles from Sancerre, thus making a wine of very similar style to the trial batch wines but with better fruit and complexity.
2007 PICARDY CHARDONNAYWhile the Pannells have been consciously refining their Chardonnay in recent years (with impressive results), the 2007 vintage couldn’t help but have slightly richer fruit with pronounced varietal characters to the fore – it was that kind of year. This is an eminently approachable wine with attractive depth, mouth-feel and flavour spectrum. Trials with new yeast strains in recent years have created a very impressive, unique Pemberton Chardonnay. On the nose there are very subtle buttery notes overlaid by floral and peach nuances. The palate has a richer structure than the 2006, with quite luscious fruit and gentle citrus on the finish. Secondary characters include lime, hints of mineral, hazel nut, lemon, pear and honey. As in previous years the careful and limited use of oak shows through, extending the palate with a lingering, balanced finish. Perfect with creamy seafood pasta or fresh pan fried dhufish. Bill and Dan believe that this is the best Chardonnay from Picardy so far.
2006 PICARDY TETE DE CUVEE PINOT NOIR
Year in, year out this is one of the most seductive and complex wines in Western Australia and a proud salute to the marvellous wine alchemists of Burgundy! The TDC is pure Pannell excellence. It offers up a lovely intense fruit infused, earthy bouquet. Aromas of strawberry, ripe cherry, leather and forest floor are a tremendous entrée to a simply beautiful wine. This is a Pinot you really want to cradle in your hand and savour every last drop. The palate is rich and intense with an attractive mouth feel, well supported by powdery tannins, finesse and pure robust fruit. There are tantalising cherry, strawberry, chocolate and gamey characteristics, followed by a finish with terrific length and persistence. A firm, tight and complex wine that will improve over the next five years. Nothing better with duck or a spring lamb roast!