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Pierro Chardonnay(1997)
- Winery:
- Varietal:
- Chardonnay
- Type:
- Color:
- White
- User Tags:
- white grape, chardonnay, closed, acidic, red grape, fruits, vineyards, complex, yeasty, leesy
- Learn about Chardonnay wines
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Source:
Cellarbrations on Lt Collins
- Only 6 bottles or less available. Jeremy Oliver 95 points!Pierro Last year the respected American magazine Wine & Spirits voted the Pierro Chardonnay the best in Australia. If this lofty accolade comes as a surprise to some- it shouldn't. Owner/winemaker Dr Michael Peterkin's methods and experimentation in the vineyard and winery have sometimes been controversial- but the end product is invariably outstanding. In fact- now others are more likely to follow his lead than to dismiss it. Margarat River Regional Wine Centre- Summer 2000 Mike Peterkin is a leader amongst Australian read more...makers of chardonnay. Pierro's has traditionally been amongst the country's more opulent and powerful chardonnay's- but since 2002 has acquired additional dimensions of tightness and silkiness. The LTC has for many years been one of my favourite expressions of the Western Australian dry white blend of semillon and sauvignon blanc- and the Cabernet Sauvignon Merlot is steadily evolving more tightness and finesse. Jeremy OliverPierro ChardonnayMike Peterkin's small production of handmade- voluptuously proportioned- statuesque chardonnay makes at least as much impact as many top reds. It's the nearest rival to Leeuwin Estate and proves once and for all that you can make a massively structured chardonnay without overdoing a thing. Jeremy Oliver Pierro Vineyard lies in the central Willyabrup sub region of Margaret River. The fully mature Gin Gin' clone Chardonnay vines are closely spaced which increases relative humidity. The vineyard is very stony at night the heat radiates back into the clusters of Chardonnay effectively burning off excessive levels of malic acid. Low levels of malic acid in the Chardonnay fruit means that the complex aromas and flavours derive from malo-lactic fermentation do not smother fruit definition. The wine is vinified in Burgundian fashion with barrel fermentation in new French oak- lees stirring (battonage) and lees contact. Doctor Mike Peterkin is able to combine a fastidious attention to detail with a relaxed approach. Pierro Chardonnay possesses incredible intensity- generosity- complexity and concentration. Andrew Caillard MW (hide)
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Source:
Cellarbrations on Lt Collins
- document.getElementById("NoProductImage").innerHTML = ""; Only 6 bottles or less available. Jeremy Oliver 95 points!Pierro Last year the respected American magazine Wine & Spirits voted the Pierro Chardonnay the best in Australia. If this lofty accolade comes as a surprise to some- it shouldn't. Owner/winemaker Dr Michael Peterkin's methods and experimentation in the vineyard and winery have sometimes been controversial- but the end product is invariably outstanding. In fact- now others are more likely to follow his lead than to dismiss it. read more...Margarat River Regional Wine Centre- Summer 2000 Mike Peterkin is a leader amongst Australian makers of chardonnay. Pierro's has traditionally been amongst the country's more opulent and powerful chardonnay's- but since 2002 has acquired additional dimensions of tightness and silkiness. The LTC has for many years been one of my favourite expressions of the Western Australian dry white blend of semillon and sauvignon blanc- and the Cabernet Sauvignon Merlot is steadily evolving more tightness and finesse. Jeremy OliverPierro ChardonnayMike Peterkin's small production of handmade- voluptuously proportioned- statuesque chardonnay makes at least as much impact as many top reds. It's the nearest rival to Leeuwin Estate and proves once and for all that you can make a massively structured chardonnay without overdoing a thing. Jeremy Oliver Pierro Vineyard lies in the central Willyabrup sub region of Margaret River. The fully mature Gin Gin' clone Chardonnay vines are closely spaced which increases relative humidity. The vineyard is very stony at night the heat radiates back into the clusters of Chardonnay effectively burning off excessive levels of malic acid. Low levels of malic acid in the Chardonnay fruit means that the complex aromas and flavours derive from malo-lactic fermentation do not smother fruit definition. The wine is vinified in Burgundian fashion with barrel fermentation in new French oak- lees stirring (battonage) and lees contact. Doctor Mike Peterkin is able to combine a fastidious attention to detail with a relaxed approach. Pierro Chardonnay possesses incredible intensity- generosity- complexity and concentration. Andrew Caillard MW (hide)
-
Source:
Cellarbrations on Lt Collins
- Only 6 bottles or less available. Jeremy Oliver 95 points!Pierro Last year the respected American magazine Wine & Spirits voted the Pierro Chardonnay the best in Australia. If this lofty accolade comes as a surprise to some- it shouldn't. Owner/winemaker Dr Michael Peterkin's methods and experimentation in the vineyard and winery have sometimes been controversial- but the end product is invariably outstanding. In fact- now others are more likely to follow his lead than to dismiss it. Margarat River Regional Wine Centre- Summer 2000 Mike Peterkin is a leader amongst Australian read more...makers of chardonnay. Pierro's has traditionally been amongst the country's more opulent and powerful chardonnay's- but since 2002 has acquired additional dimensions of tightness and silkiness. The LTC has for many years been one of my favourite expressions of the Western Australian dry white blend of semillon and sauvignon blanc- and the Cabernet Sauvignon Merlot is steadily evolving more tightness and finesse. Jeremy OliverPierro ChardonnayMike Peterkin's small production of handmade- voluptuously proportioned- statuesque chardonnay makes at least as much impact as many top reds. It's the nearest rival to Leeuwin Estate and proves once and for all that you can make a massively structured chardonnay without overdoing a thing. Jeremy Oliver Pierro Vineyard lies in the central Willyabrup sub region of Margaret River. The fully mature Gin Gin' clone Chardonnay vines are closely spaced which increases relative humidity. The vineyard is very stony at night the heat radiates back into the clusters of Chardonnay effectively burning off excessive levels of malic acid. Low levels of malic acid in the Chardonnay fruit means that the complex aromas and flavours derive from malo-lactic fermentation do not smother fruit definition. The wine is vinified in Burgundian fashion with barrel fermentation in new French oak- lees stirring (battonage) and lees contact. Doctor Mike Peterkin is able to combine a fastidious attention to detail with a relaxed approach. Pierro Chardonnay possesses incredible intensity- generosity- complexity and concentration. Andrew Caillard MW (hide)
