Elegant and vibrant, this full-flavoured premium sparkling has an aromatic lift with relatively high fruit intensity. Made accordingly to the traditional method from handpicked Chardonnay and Pinot Noir grapes grown in the unique terroirs of Tasmania.
This sparkling makes the perfect start to any special occasion, it’s best served with fresh natural oysters and enjoyed amongst great friends.
Recommended food pairings: Serve with natural oysters for the perfect start to a meal or try it with richer fish like baked ocean trout or yellowfin tuna. The Pirie NV could also be enjoyed with a ripe brie and thinly sliced granny smith apple segments.
Growing Conditions: The wine is made from Chardonnay 55%, and Pinot Noir 45%, grown in Tasmania’s Tamar Valley. When grown in areas that experience cool ripening conditions the varieties produce sparkling wines of finesse, elegance and delicacy of flavour.
Winemaker: Tom Wallace
Winemaking notes: The majority of the blend is from the 2017 vintage with some earlier vintages included to add complexity. Free run juice and light pressings (max 0.2 bar) are oxidatively handled. 10% of the blend was fermented and matured older French barrels for between 2 and 6 months. Tirage and secondary ferment in bottle (Traditional Method) was followed by 3 years on lees before disgorging. It was bottled with an alcohol of 12.0 a T.A. of 6.4g/l and a pH of 3.14.
James Halliday 01/08/2020 92 points
The Royal Agricultural Society of WA Trophy for Best Sparkling Wine 04/09/2020 Trophy
04/09/2020 Gold Medal
“55% chardonnay, 45% pinot noir, 10% of the base wine fermented and matured in French barriques, 18 months on lees pre-disgorgement. Smart wine, good balance of citrus and white stone fruit.”
James Halliday 01/08/2020
“Such a beautiful example of the exciting wines coming from Tasmania right now. Lemon rind and sorbet with a light brioche and fresh bready influence. Fine persistent palate through to a long finish.”
Ray Jordan 26/11/2020
All our products are shipped from our Winery in Milawa, VIC.
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