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.

Located in the heart of Western Australia’s renowned Margaret River wine region, the Pierro locality, owned and managed by Dr Mike Peterkin, has a viticultural pedigree second to none. Besides making award-winning Chardonnay of distinctive character, Mike also produced the first Semillon Sauvignon Blanc blend in Australia. The Pierro reds are now among the very best in the region. Each parcel is hand-picked, chilled, hand-sorted and whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity, and the latter being picked for flavour and texture. Each batch is kept separate and inoculated with different yeasts depending on the variety and date picked. During this time a quarter of the wine is fermented in French oak barriques for 2-3 months for mouthfeel and texture. These different elements combine as a whole to provide an incredible amount of complexity to the final wine. The separate batches are then combined and left on fermentation lees for 3-4 months prior to bottling. A light dry wine, delicious when young but has the capacity and backbone to mature and develop in the bottle. Flavours of citrus, pear, green apple, melon and tropical fruit. Fresh, crisp and dry with both complexity and elegance. An ideal accompaniment to seafood and white meat dishes.

In the glass: Pale lemon with a green hue. On the nose: Gooseberry, grapefruit and smokey oak aromas. On the palate: Layered and complex with lingering flavour persistence, lovely savoury layers of citrus fruit and faint tropicals, refreshing acidity and obvious yet good quality oak. A deluxe, complex style - one for the oak lovers.

This is a wonderfully concentrated wine. Complex on the nose with aromas of lemon, green apple and fig the palate shows lively flavours of citrus and melon and a beautifully textured crisp and long finish.

Product Information: Back my popular demand. The inaugural release of Vat 32 Semillon Chardonnay was so well received they made another. For those of you who have loved and bought Tyrrell’s Vat 63 Chardonnay Semillon over the years, this wine is also for you... Alright it's the Semillon for Chardonnay lovers, but fear not the oak has folded nicely into the wine and now provides just some beautiful background complexity. Sumptuous. Pronounced with ripe peach, and fresh citrus fruits alongside, hints of buttered baguette and grilled nuts. The palate is full with layers of ripe lemon, stone fruits, pear and golden apple, with nougat and sourdough toast in the finish. A unique Hunter Valley blend with refreshing yet soft acidity. The blend is 68% Semillon and 32% Chardonnay. All hand selected fruit and hand-picked then fermented as a batch in four brand new French oak hogsheads. The wine spends four months in barrel before blending with a parcel of Semillon from their own Braemore vineyard. Maker: Given Andrew's family background, it seemed fated he would work in wine. Early inspiration came from my father, Wayne Thomas who had a distinguished career making wine where Andrew was raised in McLaren Vale. During Andrew's formative winemaking years, despite being groomed for a possible winemaking career in South Australia, he developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley . After graduating with a degree in Oenology at Roseworthy Agricultural College, Andrew set off on his winemaking journey at Tyrrell’s Vineyards. During 13 years of guidance under the legendary Murray Tyrrell at Tyrrells Wines, he gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – you guessed it, semillon and shiraz. The thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence; but the desire to make world class wines under his own label could no longer be denied, with realisation it was time for Andrew Thomas to pave his own path. Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley Semillon and Shiraz. Over the years Andrew has formed close and collaborative alliances with an impressive folio of local growers. These growers own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place. Philosophy: Whilst Andrew has always applied a no compromise, attention to detail approach to my winemaking, he truly believes that 90% of the quality lies in the vineyard. Andrew says "The key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle." As you would expect with a vineyard that was planted way back in 1969, some gaps and missing vines have appeared over the years in the Braemore vineyard. At some stage over the last 50 years, these gaps were replanted with whatever vines were available at the time, and it’s now apparent that some of these gaps were filled in with Chardonnay cuttings. The team at Thomas Wines are in the process of marking and removing/replacing these ‘rogue’ vines, but during the 2023 vintage they went through the whole vineyard and hand-picked these marked vines separately and fermented them as a batch in four brand new French oak hogsheads. The wine spent four months in barrel before blending with a parcel of Semillon from our Braemore vineyard. The blend is 68% Semillon and 32% Chardonnay. Initially, the oak was quite punchy/overt in the blend, but with time prior to and post bottling, that oak has folded nicely into the wine and now provides just some beautiful background complexity. Nose - Ripe Peach, Nectarine, Buttered Baguette Nectarine, and fresh citrus fruits alongside, hints of buttered baguette, vanilla bean, and nuts. Palate - Pure Fruited, Golden Apple, Silky Flavoursome with a seductive and full silkiness and layers of ripe lemon, white peach, pear and golden apple, alongside hints of chamomile tea, French nougat and sourdough toast. Finish - French Nougat, Chamomile Tea, Cleansing Acidity Long, cleansing and gorgeous, and the high quality of the fruit shines through.