The Pirie Rosé is showing a vibrant salmon pink colour.
This wine has lovely rose petal, strawberry and freshly baked bread aromas.
The palate is creamy and yeasty with a powerful fruit-driven complexity due to the Pinot Noir grapes used to make the wine. It is also boasting incredible balance with cool climate Tasmanian fruit. This wine is ready to drink now and will continue to develop nicely over the next 4 years.
The grapes used to make this wine were grown in the cool-climate vineyards of northern Tasmania. The wine is made from almost entirely Pinot Noir and a splash of Chardonnay.
The grapes were handpicked and whole-bunch pressed after a short period in contact with the skins to get the colour. The fruit was harvested from late February to late March 2010 at 10.0 to 11.0 baumé. The wine was made in strict adherence to the traditional Méthod techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 6 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.0%, a pH of 3.18, an acid level of 7.1 g/L.
Recommended food pairings:
The perfect accompaniment to a range of canapés including smoked salmon and dill mayonnaise. Or why not try it with pan-fried ocean trout served with bok choy and a garlic and soy dressing, and for the sweet tooth; raspberry and vanilla parfait.
Tyson Stelzer’s Sparkling Report 2018
- Tyson Stelzer
"Pirie has long ranked high among my favourite sparklings outside of Champagne itself, and this release takes the house to an all new plane of refinement. A gorgeous pale salmon straw hue introduces a bouquet and palate that rejoice in the gorgeous red cherries, wild strawberries and exotic spice of Tasmanian pinot noir, magnificently polished by some seven years of lees age, building a seductively creamy and silky mouth feel."