The Piccadilly Valley is the cradle of the modern Adelaide Hills wine region, with the first vineyard planted in 1979.
The geology of the Piccadilly Valley consists of pre-cambrian sediments ranging from 1,600 million years-old calcsilicates to 700 million years-old phyllites, shales, sandstones and quartz-rich strata. The soils are podsolised duplex, sandy to clay loams and the geology is from either Woolshed Flat Shale, Basket Range Sandstone or Barossa Complex.
The long term heat summations observed in the Tiers vineyard (450m altitude) in the South of the Piccadilly Valley are on average 1,172 degree days during the growing season (October to April – average over the last 30 years, minimum of 1,045 observed in 2011) which is similar to the average heat summation observed in most Tasmanian viticultural areas.
The Piccadilly Valley has been established in 2000 as a sub-GI (geographical indication) of the Adelaide Hills wine region.
A very small number of wineries are actually established and producing their wines in the Piccadilly Valley. The grapes harvested in the Piccadilly Valley are sought after by wineries located in the wider Adelaide Hills or even in other regions of South Australia. The warmer sites of the Piccadilly Valley are generally used for table wines (Chardonnay, Pinot Noir), and the coolest sites are generally used to make sparkling wines (following the principles of Traditional method).
The Piccadilly Valley is ecologically diverse with several protected native forests (populated with the native Stringy Bark tree). It also remains a strong agricultural area with several market gardens, apple and cherry orchards, and the occasional small sheep farm.
|Variety||Area (ha)||% of total ha planted to vines|
|Meunier (Pinot Meunier)||10.6||4.58|
(no variety listed against block in register)
Source: Vinehealth Australia