Picardy wines are vintaged and bottled by the Pannell Family in their Pemberton winery, where their attention to detail and hands-on approach is reflected in the wine.

Picardy wine is produced in special tanks, designed by Bill and Dan, which can be used as open or closed fermenters. For example, they can be closed during cold maceration to prevent must oxidation, and opened for hand plunging during fermentation.

With minimal transfer time between vineyard and winery (furtherest point being 500 metres) the fruit is presented to the winery in pristine condition.

All wines are handled gently. Great wines are made in the vineyard and are only finessed in the winery.    We believe the wines should be a true representation of the vineyards potential.

All red wines are hand plunged (a rigorous ragime of plunging every 4 hours around the clock) to give the softest extraction of tannins from the skins and seeds while still achieving maximum colour and flavour. These wines are then matured for twelve months in French oak barriques ranging from new to four years old.

The Chardonnay is produced in a delicate, refined style in keeping with the great white wines of Burgundy. It is barrel fermented and lees aged in French oak for ten months.

The bottled wines are placed into wooden bins for 10 months, and later labelled and boxed. This allows exclusion of any leaking corks or low filled bottles, thereby further ensuring the quality of the product that you receive.

The Oak

In 1998, Bill and Sandra went on a fact-finding mission to Burgundy, in particular to find a small, high quality barrel producer. Burgundian winemakers recommended Tonellerie Meyrieux Fils, and close inspection found this French cooper shared Picardy's desire for maximum quality.