Pierro 'Pino's' Pinot Noir Shiraz 2018

PIERRO
Pierro was established in 1979 by Mike Peterkin, a qualified winemaker who continues to work as a medical GP. Pierro is one of Margaret River’s best boutique wineries, applying meticulous attention to detail in the vineyard and thoughtful policy of minimal intervention in the winery.  This has seen Pierro consistently produce one of Australia’s top Chardonnays since 1986. Their fine, delicate Semillon Sauvignon Blanc is among the region’s best and the first five vintages of Pierro Cabernet have been most impressive.  Pierro wine is a wonderfully complex balance of sensual and fascinating elements.

Fire Gully farm and vineyard purchased in 1998 comprises of 150 acres of fertile soil strategically located in the heart of the Margaret River wine growing area at Willyabrup. The Taoist symbols for Fire and Valley have been chosen for the label to represent the warmth, strength, fertility and abundance that this special site offers.  Wines produced by Fire Gully express the very essence of Margaret River and are recognised for their consistent excellence with every passing vintage.

The fruit for this wine comes from the original 26 year old low yielding vines planted in 1980 and like all vines at Pierro are in a high density format.
Two other factors which have influenced the quality of this wine are the fact that it is from one of Margaret Rivers best vintages for Pinot Noir, and it has benefited from the recent work on tannin ripeness at Pierro.

Traditional methods lie at the heart of Pierro Pinot’s production. The grapes are hand picked and, with the inclusion of some whole bunches, placed in open fermenters and punched down every few hours. After fermentation, the wine is pressed and run straight into barrel where it spends 12 months in oak before being bottled.

Technical Details.
Growing Region. Margaret River, Western Australia
Traditional Burgundian methods still drive Pierro's pinot production. The grapes are hand-picked and, with the inclusion of some whole bunches, placed in open fermenters and punched down every four hours during daylight hours. After fermentation, the wine is pressed and run straight into barrel where it spent 12 months in oak before being bottled  and allowed to age for an additional year before release.

The Pierro Pinot has briary, brambly aromas, is soft, round and gentle with ripe mulberry, red cherry and blackberry flavours, velvety texture and fine, silky tannins. It has weight and concentration, is bright, even vibrant in the mid-palate, and is delightful current drinking, although it can be cellared, at least, in the short term.

It'll be just perfect with Chinese roast duck served with some rich, earthy mushrooms and Asian vegetables or the classic Peking duck dishes.