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24 July 2014

Ray Jordan's Top 100 Reds July 10th The West Australian

Cabernets clearly benefited from the strong 2011 Vintage in WA, astunning line-up of outstanding wines making the cut.

In this category you should expect wines of the highest order and often it is only reputation that separates these and those sold for twice the price.

 2011  Pierro Cabernet Sauvignon Merlot L.T.C.f 

Stylish medium-bodied cabernet merlot blend from Margaret River. Light leafy cabernet and some richer fruity merlot work well together.Some understated oak fusion brings a smooth mouth feel. Nice wine with deceptive aging potential . 92/100

7 July 2014

Shanghai International Wine Challenge

Very good news on the results of the SIWC. Pierro Chardonnay won the gold medal and LTCF won the silver medal among over 800 wine samples


More information please check on the website

29 January 2014

Australian Wine Vintages by Robert Geddes MW 2014

A review of Pierro Wines from the 31st Australian Wine Vintages by Robert Geddes MW 2014


29 January 2014

2014 Oz Clarke Pierro Review

A review from the 2014 Oz Clarke Pocket wine book 

16 January 2014

1001 Wines you must try before you die (2005 Pierro Chardonnay)

The following review was published in '1001 wines you must try before you die' only 6 wines were chosen from Margaret River

4 July 2012

Pierro enhances the gourmet escape

Some of the world’s best chefs descended on Margaret River in late November for the inaugural Gourmet Escape food and wine event. All in all, it turned out to be a great success and placed the region’s outstanding wine and food produce squarely in the international spotlight.

A series of dinners were staged at regional wineries and restaurants and Pierro played a role by supplying our 2009 Chardonnay for the Heston Blumenthal Icon Dinner at Voyager Estate. Three legendary Sydney chefs, Tetsuya Wakuda, Neil Perry and Peter Gilmore, prepared the menu for the exclusive banquet.

Our chardonnay was matched with the first course - Poached WA Crayfish in Vanilla with Braised Witlof, Tarragon and Caviar Cream. The dish was prepared by Tetsuya, a long-time admirer of our flagship white.

Chefs Peter Gilmore (Quay), Neil Perry (Rockpool) and Tetsuya Wakuda (Tetsuya’s) helped prepare the dinner