A finely textured, cool-climate Chardonnay from the Piccadilly Valley in the Adelaide Hills, made in the distinctive low-intervention style of Lucy Margaux. Sourced from established vineyard blocks in one of Australia’s most respected Chardonnay sub-regions, this wine is designed to express site purity through a natural winemaking lens.

The fruit is hand-picked and whole-bunch pressed, then fermented with wild yeasts in ceramic eggs and aged on lees, allowing texture and detail to build without overt oak influence.

The nose is lifted and precise, showing lemon zest, green apple and white peach, layered with citrus blossom, crushed oyster shell and a subtle almond meal note. There is a faint saline edge that reflects the vineyard’s cool-climate influence and adds tension to the aromatic profile.

On the palate, it is linear and focused, with a fine balance between citrus-driven acidity and gentle textural weight from lees ageing. The fruit is pure and high-toned—lime, grapefruit and stone fruit—carried by a tight, mineral core. Texture builds gradually through the mid-palate, giving shape without heaviness, and the wine finishes long, clean and lightly savoury with a persistent citrus and saline echo.

Producer background:
Lucy Margaux is a Basket Range–based natural winemaking project in the Adelaide Hills led by Anton van Klopper. The approach is defined by organic farming principles, wild fermentation, minimal intervention, and little to no added sulphur. Each wine is made to reflect vineyard character and vintage variation rather than stylistic consistency, resulting in expressive, often textural wines that sit at the intersection of natural wine philosophy and serious cool-climate winemaking.

“Le Petit Piccadilly” sits on the more refined end of the range—less wild than some cuvées, more focused and site-driven, and one of the more structured expressions of Chardonnay within the Lucy Margaux portfolio.