The Fire Gully vineyard is well-hidden from the road with a long, narrow strip flowing back to the main paddocks: so it's pretty much unknown. However it is one of the region's most spectacular and attractive vineyards with views looking down from the higher blocks overlooking the dam, more vineyards and natural bushland. It was part of the Group Settlement Scheme and opened up in 1922. From 1946, it was owned and run by the Butcher family until it was purchased by Michael Peterkin in 1998. Ellis and Margaret Butcher had planted vines in 1988, 1992 and 1997 and so the property now has mature vines. Fire Gully is in Metricup Road, adjacent to Moss Wood, and a kilometre from Pierro. It is influenced by the brook system that runs through this part of Margaret River - along the Redbrook in the case of Fire Gully - to the coast four kilometres away. The sea breezes blow up the brooks to the vineyards moderating the summer temperatures.
For the first stage of the winemaking process, Mike Peterkin uses a combination of open and closed fermenters and allows the wine six days on skins post-fermentation before transferring it into oak where it undergoes the malolactic fermentation and is matured for about twelve months. To enhance the wine's primary fruit flavours, a majority of two to four year old (rather than new) barriques are used. Blending cabernet sauvignon (70%) and merlot (30%) gives the wine backbone and tightness of structure while emphasising its smooth, soft texture.
- WA - Margaret River
- Western Australia
Winery Tasting Notes
The raft of outstanding vintages for Margaret River continues to offer delightful wines at reasonable prices.
The 2010 Fire Gully Cabernet Merlot has silky smooth texture that is almost lush, and restrained dark plum flavours with an appealing savoury edge. It is medium-bodied, restrained, subtle, elegant and fine with gentle ripe tannins that linger.
While approachable now, it has the concentration and weight to repay short-term cellaring.
At its best with delicate flavours – pan-fried veal or roast lamb with sauces that show some restraint and vegetables like beetroot or mushrooms which bring out the wine's savoury character.