Today Pierro is regarded as one of the finest Chardonnays in the region. Located in the heart of Western Australia’s renowned Margaret River wine region in Willyabrup and surrounded by open water on three sides between capes Leeuwin and Naturaliste, it’s an idyllic place that imparts a tangible trace of origin. Pierro was established by Dr. Michael Peterkin, a medical practitioner and a fully qualified viticulturist and winemaker, who originally wanted to focus on Riesling. However destiny played its part and due to his vine supplier being let down on a big order of Chardonnay rootstocks, Mike decided to help him out by taking the Chardonnay instead at a cut price. The rest is history. Despite producing vintages from 1983 it wasn’t until 1986 that Mike was happy with the end product and the Pierro ‘style’ and infamous wine was born.

With five distinct blocks of Chardonnay and an average vine age of 30 years, each block features unique high-density narrow rows that make the vines more competitive, balance their fruit yield and promote flavour intensity. Sitting on rocky granite soils that slope down to the Willyabrup Brook and orientated to the west and north. The vineyards are managed to maximise fruit, leaf and cane exposure to sunlight, while minimising wind damage in the spring and heightening flavour development in the summer ripening period.


Each parcel is hand-picked, hand-sorted and gently whole bunch pressed. There are multiple picks for this wine, the first batches picked for aromatic complexity and acidity and the later picks for flavour and body. Fermented in French barriques the Chardonnay undergoes 100% malolactic fermentation, ensuring superior texture, mouth feel and a more refined and persistent flavour. Lees are stirred fortnightly by hand in barrel over a period of 12 months prior to blending, settling and bottling. 

It is a wine that will mature for 10-12 years, delicate yet powerful with a unique style that is Pierro.