High praise for our Borrowed Cuttings Piquepoul Blanc

max-allen-photo-by-bridie-allen‘After three years in quarantine, then in a nursery for propagation, then being grafted onto existing verdelho vines, those first few picpoul cuttings finally bore their first proper crop – just a few hundred kilos – earlier this year, and were made into a crisp, dry, white wine at Windowrie. Feletti, needless to say, can barely contain his joy, and it’s not hard to see why. I tried a sample just before it was bottled in late July, with a freshly shucked Moonlight Flat oyster, and it was an astonishing match – as well as having delicate lemon acidity, the picpoul variety also has a fair amount of richness and texture that lingers as a satisfying grape-pulpy flavour after you’ve swallowed the oyster.’

– Max Allen, Australian Gourmet Traveller.

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