94 points - "Excellent aromatics, flowers and herbs, lemon drops, green apple. Really tasty, balanced, a light chalky grip, a burst of citrus and green apple, with a finish of good length. Clean and bright. Thirst quenching and delightful." - Gary Walsh (The Wine Front)

93 points - "The sixth release off estate vines, this was again fermented coolly in tank and in neutral barrels, with the final wine 20% barrel. Ministry of Clouds has already proved that picpoul is not just a vehicle for acid, being characterful in its own quiet ways. This reaffirms that. Decked out with light spring florals, sea-breeze-y salt-tinged ozone notes scenting fruit characters of lemon and tart golden apple. Lightly framed, with lemon barley water texture and yes, crisp acidity, this is another lovely release." - Marcus Ellis (Halliday Wine Companion)

93 points - "The 2025 Picpoul is the seventh vintage of this wine to be made, and the variety represents a great opportunity for McLaren Vale. The vineyard is estate owned, on very old soils (560 –650 million years old), on slate siltstone with quartz and ironstone. The vineyard block faces due south, facing in front of the winery, and the second block faces west—the extensions are grafted onto old Cabernet Sauvignon vines, and the newer plantings are grafted onto old Shiraz vines. The vineyard has been managed organically since Ministry of Clouds acquired it, and they are pursuing a more holistic regenerative philosophy. The blocks have been electromagnetically mapped at 60 centimeters and 120 centimeters to ascertain a clear view of the steep site here in McLaren Vale. This has been useful in deciding which areas to mulch, irrigate and where to install agriculture drains in order to keep some areas dry, and the canopies are managed differently as well—all in the pursuit of managing even yields and ripening. Picpoul is a later-ripening variety—even after many of the reds—and yet the acidity holds throughout the ripening season. The wine itself is crunchy and bright, with white flowers, sweet pea, green apple and citrus pith. This is an excellent wine that shows exceptionally well in a warm and very dry year such as 2025. It is super. 12% alcohol, stale diner screw cap.

Handpicked and naturally settled, the free-run juice went into stainless and sat on the lees for four or five months. The pressings were hyper-oxidized, matured in neutral wood and held without sulfur until racking and blending with the stainless component. This accounts for around 20% of the total." - Erin Larkin (The Wine Advocate)

91 points - "Intense wine with pepper, creamy lees and green apple aromas, crisp and lively, the palate lean, refined and tensioned, a seriously refreshing and harmonious style of dry picpoul, which stimulates the appetite." - Huon Hooke (The Real Review)

Limited…


Picpoul translates as Lip Stinger in French but is our new summer sipper – the ancient white variety of the Mediterranean Coast farmed since the 1300’s and famed for its lemony power and natural ability to retain acid in the sunshine! Briny and maritime in its disposition Picpoul is renowned as the perfect Oyster wine…

Composition
A refreshingly maritime, sherbet-like and gently aromatic wine, with lifted notes of white flowers, wax, nashi pear, and lemon verbena. In the mouth this crisp and crunchy vibe continues with an intense fleshy verbena line, plus the minerality of limestone, brine and a subtle creaminess from the lees makes it mouthwatering!

Consumption
Ideal serving temperature is 10°C, drink with South Australian oysters from Pristine or Gazander - freshly shucked - served natural or with a splash of Picpoul.