Vibrant and reasonably elegant for a shiraz from these parts, the wine underwent 5 days of pre-fermentation cold soak, before fermentation in open top vessels and up to 35 days on skins, a small percentage was racked to barrel for completion. The assemblage, lifted with a dollop of viognier, was then aged for 12 months in seasoned French oak. Finishes with clove, anise and a hint of Vegemite yeast extract.
Fire Gully farm was one of the original group settlement blocks taken up in 1922 in the Willyabrup locality of the Margaret River district. Bill and Kath Butcher took over the farm in 1946 and it was passed on to Ellis and Margaret Butcher in 1971. The property was named Fire Gully after two large bush fires in 1952 and 1970 that ravaged the gully which runs through the central block. The original farming activity on the plot was as a dairy and then as a beef farm. The first vines were planted in 1988 and the plantings extended in 1992 and 1997.
Fire Gully is one of the most beautiful and unique properties in Willyabrup and the range of wines produced from the vines there are truly delightful. The Fire Gully wines express the very essence of Margaret River regionality and quality and are recognised for consistent excellence with each passing vintage.
Fire Gully (Pierro) minimises their long term enviormental impact by using light-weight glass bottles (which reduces their carbon footprint by 44%), recycle winery water/waste and use their sheep for weed management. They prune their vines, sort bunches and sort individual berries (for red wine) all by hand.