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This Madfish Sauvignon Blanc Semillon has alluring aromas of guava, nashi pear, citrus zest with a hint of white floral on the nose. The green apple and passionfruit notes shine through beautifully the lime citrus backdrop on the palate. A delightful and refreshing wine that could easily be paired with seafood or summery dishes

The cooler climate in Tasmania has always been an ideal place for Pinot Noir to grow as this variety requires longer ripening periods. Chardonnay on the other hand just thrive the extra time to develop more elegant floral, crisp green apple, citrus flavour and natural acidity. When these two join forces, they become the classic base blend ideal for Sparkling wine. This is well balanced with a dry, refreshing finish.

Strelley Farm Estate is located in the heart of Tasmania's Coal River Valley wine region and is connected to the historical town of Richmond by the oldest bridge in Australia, the Richmond Bridge.

Strelley Farm Estate is located in the heart of Tasmania's Coal River Valley wine region and is connected to the historical town of Richmond by the oldest bridge in Australia, the Richmond Bridge. A blend of Sauvignon Blanc, Chardonnay, Riesling and Gewurztraminer, the naturally sparkling wine displays bright passionfruit and citrus aromatics with flavours of lime, red apple and nougat.

Strelley Farm Estate is located in the heart of Tasmania's Coal River Valley wine region and is connected to the historical town of Richmond by the oldest bridge in Australia, the Richmond Bridge. This Sauvignon Blanc echoes the fruit depicted on the label. Pink grapefruit, lime zest and passionfruit creates a truly elegant example of this variety.

An example of cool climate Tasmanian Chardonnay at its best. Refined, complex and elegant wine, displaying a straw green colour with stone fruit aromas and a creamy palate .

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.

This fruit forward and textural wine is a great example of Tasmanian Chardonnay, displaying pristine acidity and lifted notes of ripe stone fruit, toasted almonds, and oak spice. Crafted from hand-selected fruit from our premium Tasmanian vineyards.

Tropical aromas and light passionfruit notes with a crisp, elegant and fresh finish.

Aromas of pear, charred lemon and almond blossom on the nose. There is a pureness of fruit on the palate with flavours of yellow grapefruit, green almond and white petals. The finish is bright with refreshing acidity and gentle saline minerality. A great choice for those outdoor parties in the warmer months, this wine will not disappoint.Beyond the Wilderness, at the extremities of the earth, deep in the Southern Ocean lies a pristine land. Cooled by prevailing westerlies, whipped up by the Roaring Forties, this is Tasmania. Only 1% of this remarkable land is planted to vines which are producing some of the world’s most exciting new wines.