Fire Gully is located at Willyabrup in the heart of Western Australia’s Margaret River Wine Region. Some of Australia’s most sublime wines hail from this world-renowned locality, situated in the state’s deep south-west at latitude 34 degrees South.
In 1998 Dr Michael Peterkin of Pierro purchased the nearby Fire Gully property and now manages the vineyard with the previous owners Ellis and Margaret Butcher. Fire Gully is one of the most beautiful and unique properties in Willyabrup and the range of wines produced from the vines there are truly delightful.
2017 Fire Gully Rose
NATURAL FERMENT ROSÉ 2017 Imagine driving down to Margaret River on a warm spring day. You stop at the local farmers’ market and pick up some fresh cheese and bread, picking figs from a local tree. You keep driving and come across a little family owned winery selling their hand made Rosé. It’s pale salmon in color, cold and dry in your mouth, instantly refreshing yet intriguing. It asks for more: it asks for your friends to meet you under a tree by the river with a few more bottles, where you while away the afternoon. Make this dream a reality wherever you are in the world by pouring yourself a glass. Syrah hand-picked in the early hours of the morning, sorted by hand and gently cold pressed. Naturally fermented and left to mature in French oak for 6 months prior to bottling. Fresh, vibrant, strawberries & raspberries with a hint of spice and vanilla. Dry with crisp fresh acidity. Best when chilled, as indeed we all are! Strawberries Roses Raspberries Only 2880 Bottles Produced _______________ _______________________ _______________ _______________ _______________________ _______________
2013 Fire Gully Shiraz
Simply hand-picked from 30 year old vines as the sun was rising, fermented with a touch of Viognier, pressed gently and matured in French barriques for 12months_______________
___“… good company, good wine, good welcome, can make good people.”
William Shakespeare, Henry VIII
This vintage was co-fermented with 4.4% Viognier, the white grape variety, to give the shiraz a more intensely perfumed bouquet and silkier texture. The hand-picked fruit was then also sorted by hand before being fermented with pure yeast cultures, completing its fermentation in barrel.
A bright purple-crimson hue, the bouquet has rose petal and spicy floral red fruits. The palate is elegant and medium bodied with plum, black cherry and spice and fleshy, silky tannins. The tannins are ripe and fine and this wine has the concentration and depth to repay cellaring.
Perfect with red meats cooked over an open flame. Ideal cellaring temperature is a constant 14-16°C
Liquorice White pepper Black cherry Plum
2017 Fire Gully Semillon Sauvignon Blanc
The 2017 Fire Gully Semillon Sauvignon Blanc has wonderful intensity and purity: there are ripe yet restrained tropical flavours in the tangy cool spectrum - lychee, white peach – and fresh garden herbs. It is bright, vibrant and plump, even fleshy, finish with zip and zing, crisp and clean.
2017 Fire Gully Chardonnay
This is the wine that the winemakers at PIERRO drink on their day off. They have seen the hand-picked grapes, gently cold pressed and put into mature oak for 7 months to give the wine complexity yet elegant simplicity. They know the care that has been taken in the winery and understand the exceptional value that's contained within the glass. Thirty-one years of Chardonnay wine making experience has gone into this bottle. Act like a winemaker and have a bottle of this on your day off.
The aim of this vintage was to produce a light dry white wine that would be delicious when young, but still have the capacity and backbone to mature and develop in the bottle for several years. For that we have fermented most of this wine in mature French oak barrels to retain the delicate perfumed aromas and youthful flavours.
A very cool vintage with moderate yields produced wines with finesse and refinement. Medium bodied with loads of flavour, creamy texture and a long, delicate finish.
The wine is an ideal accompaniment to seafood and white meat dishes.
Best when chilled, as indeed we all are!