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The Derwent River has created an exceptional vineyard site with marine influences on 3 sides of the vineyard along with the stoney and silt soils providing ideal conditions for this textured and elegant Chardonnay.

Josef Chromy Chardonnay is a classic cool climate style, showing notes of melon and granny smith apple, some mid palate creamy richness and taut linear acidity. Fruit is sourced from Josef Chromys estate vineyards in Relbia in Northern Tasmania. The Chardonnay is gently pressed to stainless steel for a cool ferment with full solids retained for fermentation to give richness and texture.

Alive with aromatics on the nose, showing lychee juice, elderflower, rose petal, pickled ginger and wasabi leaf. The palate has flavours of fresh apple, rose petal, lychee with a rich texture & spicy notes of fresh ginger and wasabi over the finish.

Made by one of the Tasmania's premier producers, with fruit coming from Tasmanias smallest, most maritime wine region the Cradle Coast. Harvested at the end of April, fruit was briefly soaked on skins prior to a cool, pristine ferment utilizing highly aromatic and texture yeast strains. It shows excellent freshness and drive, with notes of honeysuckle, white blossom and fresh cut pears.

Josef Chromy wines capture the true essence of Tasmania; it’s purity, elegance and fresh vitality. A leading Tasmanian winery, Josef Chromy is committed to producing premier cool climate wines, showcasing viticultural and winemaking excellence. Our Josef Chromy Chardonnay showcases layers of citrus flavours, white stone fruit and peach aromatics. The fresh palate explodes with power and is refined by minerality, culminating in a long and persistant finish.

Harvested from 2 blocks close to the original homestead of the estate ... this Cabernet Sauvignon shows all the qualities of a cool climate wine from a mature vineyard. Aged in French oak. Flavours of black currant, cigar leaf, plum, black cherry and green pepper perfectly accompany food with intense flavours like grilled meat or strong cheese.

Product Information: In contrast to its better known sibling, The Pierro L.T.C, the Fire Gully Sauvignon Blanc Semillon is unoaked, has more Sauvignon Blanc (70%) and is made in an early drinking style to emphasise its aromatics, freshness and vibrant fruit flavours. In the glass rocket-like pepperiness and jasmine florals launch out of the glass. It's deceptively generous, but and herbal nuances and acidity keep it bright and tight on the palate. Overall it's fresh, frenetic and mineral. Best enjoyed with a freshly shucked oyster in the other hand. Maker: You can find Fire Gully Farm & Vineyard right in the heart of Willyabrup, Margaret River. Thanks to their mature vines, ancient gravelly loam soils, vine age, regenerative farming practices and coastal influence, the site is truly unique and creates wines that are a reflection of site and place. Owned, produced and tended to by the team at Pierro Margaret River Vineyards. The property got its name, after two large bush fires, in 1952 and 1970, ravaged the gully in the centre of the block. The Fire Gully vineyard is well-hidden from the road with a long, narrow strip flowing back to the main paddocks: so it's pretty much unknown. It is one of the Willyabrup region's most attractive and spectacular vineyards with views from the higher blocks looking over the dam, vineyards and natural bushland. From 1946 the property was owned and run by Ellis and Margaret Butcher, some of the original pioneers of the region, who planted vines on their farm in 1988. It was purchased by Michael Peterkin of Pierro in 1998. With Michael Peterkin planting further vines on the property in the following years. Fire Gully is adjacent to Moss Wood and a kilometre from Pierro Vineyards. It is influenced by the brook system that runs through the property and out to the coast four kilometres away. The sea breeze drifts up the brook to the vineyard moderating the summer temperatures. All of the grapes are hand picked at sunrise and taken in small buckets to the Pierro winery. From here, the team at Pierro craft the wines under the guidance of Dr. Peterkin, The wines are hand made and blended in small batches. Specialty varieties include, Cabernet sauvignon, Merlot, Shiraz, Semillon, Sauvignon Blanc and Chardonnay. The Fire Gully wines express the very essence of Margaret River regionality and quality and are recognised for consistent excellence with each passing vintage. Vineyard: Pierro pioneered high-density vineyard planting in Margaret River, setting a benchmark as one of the first in Australia. With vine densities ranging from 4,000 to 5,500 per hectare—compared to the conventional 1,900 - this approach enhances vine competition, balances fruit yield, and intensifies flavour. The vineyard's moderately deep laterite gravel soils, interspersed with granite and overlying ancient base rock, are exceptionally well-drained and warm, promoting excellent root development. Pierro wine is a wonderfully complex balance of sensual and fascinating elements. In a world where mediocrity can become a pervasive norm, the wines of Pierro are a shining exception. Nose - Golden Kiwi, Lemon Curd, Flint Golden kiwi, limes, flint. It’s slippery and glossy. Lemon curd creamy touch in aromas and texture. Palate - Tropical Fruit, Citrus, Dill Neat and tidy in the palate, suggestion of grassiness, a light, orange zest pucker to close. Fresh and fruity style with a touch of higher calling. Finish - Licorice Root, Orange Zest, Schist Minerality Powerful, vibrant and tang, finishing fresh and zesty.