Pierro Chardonnay 2008

Tasting Notes.  As is traditional at Pierro, the wine is barrel fermented in new [50%] and one year old French barriques; 100% goes through the malolactic fermentation and regular lees stirring takes place during its 12 months oak maturation.
Mike Peterkin is an unabashed fan of the malolactic fermentation believing it improves the flavour and length of the palate of the

Chardonnay while battonage gives a seamless character and better wine texture.
The use of screw cap rather than cork has not only freed the wine from the possibility of cork taint and guaranteed that the wine you taste will look exactly as the winemaker intended but is better protected from oxidation. This means that it will be fresher and will age much better when well cellared