"Cooler season has resulted in this distinctly linear almost Burgundy-like expression of Margaret River Chardonnay. It's one of the tightest Pierro Chardonnays that I can recall, but I suspect it will age to reveal some of those beautiful vineyard qualities. Chalky minerality with a little butterscotch and savoury notes turning the screws to tighten a focussed finish. Beautifully integrated palate."  Ray Jordan, Wine Pilot - 97 points

"The 2021 Chardonnay is creamy, salty and refined. As per usual for Pierro, there's a skein of crushed nuts and brine here. It's so polished and spicy as it is, with salted cashews, white peach, red apple skins, fresh grated nutmeg, almond meal, curry leaves ... it's all here. Seamless. Superstar. 13.5% alcohol, sealed under screw cap. Drink: 2023-2041."  Erin Larkin, Wine Advocate - 96 points

"Pierro DNA is so distinctive, it’s unmissable. Aside from the quality fruit, winemaking has a big impact on its chardonnays. As usual, this is rich and ripe, voluptuous even, but it doesn’t run away in that direction, it curves back with the firm thread of acidity restraining it. Full of lemon-lime bitters, stone fruit and honeydew, ginger spice and lots of creamy lees filling out the palate. Then wham! The acidity says stop. No more, I’ll finish off. As you do, the last sip. Drink by 2029."  Jane Faulkner, Halliday Wine Companion - 96 points

"Peach, melon, ripe lime, cashew and spice, a little fennel and vanilla perfume too. It's glossy and smooth, a good cut of juicy citrus acidity, spicy biscuits, fine chalky texture, intense but kind of calm, with a flinty finish of impeccable length. Flavour and presence, and such a wonderful expression of full-flavoured Margaret River Chardonnay. Drink: 2023 - 2029+."  Gary Walsh, The Wine Front - 96 points

"It's a decadently styled wine with alluring aromas of brioche, button mushrooms, golden delicious apples and cigarbox spice. On the palate, intense flavours wash across - honeyed stone fruits, freshly baked sourdough and crème patissière are tailed by saline flavours that delight. Year after year, it's clear that this is not only one of Margaret River's best wines but also Australia's. Drink: Now to 2035."  Gabrielle Poy, The Real Review - 96 points

"Since the mid 1980s Mike Peterkin has crafted a chardonnay of not only monumental power, but of simultaneously smooth and silky delivery. Pierro Chardonnay is the role model for so many of Australia's more opulent and hedonistically proportioned chardonnays and is a stunning expression of Margaret River chardonnay."  Jeremy Oliver

Mike Peterkin established the Pierro Vineyard in Willyabrup in 1980. This small family winery has crafted some of Margaret River's most exciting and stylish wines in the subsequent 43 years. Their Chardonnay is simply monumental and is one of Australia's iconic wines. 

"Pierro DNA is so distinctive, it’s unmissable. As usual, this is rich and ripe, voluptuous even, but it doesn’t run away in that direction, it curves back with the firm thread of acidity restraining it. Full of lemon-lime bitters, stone fruit and honeydew, ginger spice and lots of creamy lees filling out the palate. Then wham! The acidity says stop. No more, I’ll finish off. As you do, the last sip."  Jane Faulkner

"This is a wine of great finesse yet impressive power, tight structure yet generosity of flavour. Ripe melony, peachy characters yet noticeable restraint and subtlety. An unctuous mouth-feel yet with taut, fine acidity on the finish. It will start to be at its best about June 2023 and will continue to mature gracefully for another 10 years. A world class white which is well entrenched in the top Chardonnay's of Australia.

Each parcel is hand-picked, chilled, hand-sorted and gently whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity and the latter picked for flavour and body. All juice is settled and then fermented in French barriques. The wine goes through a full malolactic fermentation which helps achieve superior texture, mouth feel and a more refined, persistent flavour. Lees are stirred fortnightly by hand in barrel over a period of 12 months prior to blending, settling and bottling."  Pierro