November 11 • Winemaker
It’s difficult to argue that wine isn’t man-made – isn’t it?
If you’re the debating type, then you may want to reference this when you’re asked this question in the future. While all wine is man-made, there are certain degrees of this.
You see, even wine has been touched with the broad, sweeping brush of exploitation and greed. Unfortunately, as humankind goes, we’re not that great at forgetting to leave our footprint, pretty much everywhere we go.
However, there are some small pockets of the world where you can still experience wine that’s been almost untouched by modern processes. While technology is A-OK in a lot of ways and can even benefit the winemaker when it comes to producing stellar varieties, it also has its downsides.
Most land that grapes are now grown on is bastardized and stripped of its natural minerals. Winemakers can no longer rely on the terroir of the earth to produce their wine because it’s just not there. Instead, they have to integrate technology to manufacture wine that’s as man-made as possible.
Now, I’m a big fan of wine – however it comes. This means that I don’t want to drown our spirits in the sorrows of the world. Instead, I want to put the spotlight on a winery that has resisted all temptation to move forward with technology. Instead, they rely on good ol’ Mother Nature to work her charm. So far, it’s proved to be pretty lucrative for them.
It’s the purity of this winegrowing district that allows Pierro winery to make their wines with the terroir of the land, rather than scary robots.
I won’t bore you with the details: they use the land not machines, I’m sure you get an idea of what this looks like. What I will bore you with, however, is what they’re most famous for: Chardonnay.
This particular wine estate has mint growing conditions for white wines. I mean, it’s hard for me to best describe just how good Pierro’s Chardonnay is. It’s the stuff of legends, the kind of wine you only hear about and highly doubt that it exists. It’s the kind of wine Jeremy from the office boasts about drinking at the weekends. This just makes you dislike Jeremy even more.
Maybe you’ll see Jeremy in a different light after tasting Pierro’s Chardonnay. It’s been touted as an ‘iconic’ wine blend that you cannot miss. I mean, I can’t even miss the wine specials at my local, so it seems that I’m being called to Pierro in Margaret River.
2017 Pierro Semillon Sauvignon Blanc: How do you introduce such a fabled production of the land? With a song, that’s how. Now, don’t be fooled by the name of this wine – it’s absolutely still got Chardonnay in it. In fact, it’s the mix of the two that makes it so legendary.
The song – or piece of music I should say – that best describes this wine is Tchaikovsky’s the Nutcracker Ballet. Again, I won’t bore you with why – you’ll just have to listen and see for yourself.
This is a lively wine with gorgeous floral notes. I’m not even going to attempt to describe it adequately.
2016 Pierro Blanc De Blanc: I’m going to butcher the beautiful French language, but I believe that the name of this wine can be loosely interpreted as ‘white from whites.’ This, to me, means the best of the whites.
This is because you’ve got not one, nor two, but three white varietals mixed into this bad boy. You’ll find Chenin Blanc, Viognier and Riesling. While you may think they fight for attention, at the end of the day, they do nothing but complement one another.
You’ll experience gooseberry, passionfruit, and apricot. It is recommended that you eat Asian cuisine with this harmonizing melody.
When I think of Pierro, I think about how short life is, and how I should be spending my weekends as Jeremy does, drinking wine that’s out of this world – and not as man-made as you think.
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