Halliday likes it! 96 Halliday Points - 2010 Wine Companion, 5 Star rated winery
Current vintage
One for the cellar - good aging potential
Limited availabilty - awesome quality
collected wine in Australia award
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| Name: WMW7767 |
| Vintage: 2007 |
| Alcohol: 14% |
| Drink Now Until: 2021 |
| Regions: Margaret River |
| Winemaker: Dr MICHAEL PETERKIN |
| Oak: |
| Varieties: Chardonnay |
| Foods: Barbecued herb crusted chicken, served with soft polenta and coriander pesto |
| Background: The first 20 years at Pierro was spent refining the work in the vineyard, so that the high density plantings were established and managed. In particular, canopies were managed so that precise leaf plucking by hand has been carried out in order that the vines receive the right amount of sunlight at the correct stage of ripening. While standard practice is well established, there is no room for complacency. Mike Peterkin believes that anyone can be efficient – so being efficient is the entry point for anyone working at Pierro. In setting the tone for the way they work at Pierro, Mike comments that the difference between producing good quality wine and the best wine possible involves an additional 100 steps. While the mature vines make an important contribution to the quality of the Pierro Chardonnay this quality could not be achieved without, rigorous day-to-day work in the vineyard. |
| Colour: Pale Straw. |
| Nose: Gently fragrant with spicy |
| Palate: Tasting Notes. As is traditional at Pierro, the wine is barrel fermented in new [50%] and one year old French barriques; 100% goes through the malolactic fermentation and regular lees stirring takes place during its 12 months oak maturation.
Mike Peterkin is an unabashed fan of the malolactic fermentation believing it improves the flavour and length of the palate of the Chardonnay while battonage gives a seamless character and better wine texture.
The use of screw cap rather than cork has not only freed the wine from the possibility of cork taint and guaranteed that the wine you taste will look exactly as the winemaker intended but is better protected from oxidation. This means that it will be fresher and will age much better when well cellared |
| Highlights: Crammed tight with opulent white peach, nectarine and subtle leesy flavours. Characteristic creamy texture of Pierro Chardonnay yet it is tightly structured and coiled around taut racy acidity. |
| Winery Information: |
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