The Pierro estate is set within 65 acres of beautiful, undulating bushland in the heart of Wilyabrup, where the natural course of the Willyabrup Brook provides essential irrigation to the vines. Established in 1980 by Dr Michael Peterkin, the winery's foundation was guided by an analytical mind. Having graduated in medicine from the University of Western Australia before gaining an oenology degree from Roseworthy Agricultural College, Michael successfully juggled the demanding dual vocations of a country doctor and a pioneer winemaker for twenty-five years. He was anything but conventional when planting his estate, consciously going against the customary regional methodologies of the time. He oriented his vine rows north-to-south to capture up to a fifth more sunlight and introduced pioneering high-density spacing. By packing between 4,000 and 5,500 vines per hectare—more than double the conventional Australian average—he forced the roots to compete, naturally balancing the fruit yield and intensifying the ultimate flavour profile of the grapes.
This meticulous, high-density viticulture results in a portfolio that seamlessly marries the traditional, handmade techniques of the Old World with the clean technology of the New World. At the absolute summit of their production sits the iconic Pierro Margaret River Chardonnay, a white wine of monumental power, intense stone-fruit concentration, and a smooth, silky delivery that has long served as the blueprint for premium Australian Chardonnay. In the red racks, this same precision translates into stunning structural grace. The estate Pierro Cabernet Sauvignon Merlot Reserve showcases a complex weave of dark forest fruits, gamey undertones, and a chalky, fine-grained tannin structure, while the Pierro L.T.C.F introduces a clever, aromatic lift by blending classic Cabernet Sauvignon and Merlot with a subtle, fragrant touch of Cabernet Franc.
The story extends beautifully down the road to the Fire Gully vineyard, a pristine site owned by Michael since 1988. Crafted by the exact same winemaking team at the Pierro cellars but released under a separate, highly sought-after label, these single-vineyard expressions offer a remarkably elegant, slightly softer entry point to the Wilyabrup terroir. The Fire Gully Chardonnay delivers a svelte, refined display of fresh lime, pear, and delicate creaminess, while the Fire Gully Shiraz and Fire Gully Cabernet Sauvignon Reserve emphasize purity, supple textures, and a beautifully handled, supportive touch of French oak that ensures immediate approachability.
The incredible depth, vibrant acidity, and polished textures across both labels make them phenomenal partners for a broad range of classic cooking. The opulent estate Chardonnay and the delicate Fire Gully white are natural foils for rich seafood and poultry, pairing magnificently with pan-seared scallops in garlic butter, roasted corn-fed chicken, or a decadent salmon en croûte. Meanwhile, the savory depth and fine tannins of the Cabernet blends have the poise to cut through richer meats, making them a sublime choice alongside a traditional roast leg of lamb, a prime fillet steak, or a slow-simmered beef brisket.