This sparkling wine is a pale straw/gold colour with a fine and persistent bead.
Bready and biscuity autolysis notes from lees ageing are balanced by crisp apples and citrus lift.
Vibrant lemony acidity adds drive to a full and rich mid-palate, vigorous mousse and a slaty, mineral persisting finish.
The wine is made from Chardonnay 55%, and Pinot Noir 45%, grown in Tasmania’s Tamar Valley.
The majority of the blend is from the 2012 vintage with some earlier vintages included to add complexity. Free run juice and light pressings (max 0.2 bar) are oxidatively handled. 20% 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 three and a half years on lees before disgorging. It was bottled with an alcohol of 12.0 a T.A. of 7.2g/l and a pH of 3.08.
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 yellow fin tuna. The Pirie NV could also be enjoyed with a ripe brie and thinly sliced granny smith apple segments.
2018 Halliday Wine Companion
- Tyson Stelzer