The Pirie Vintage is showing bright, golden colours with hints of green at the edges.
There is some lovely lemon zest on the nose that is underlined by creamy and yeasty complexity.
The palate is quite rich initially until the cool-climate Tasmanian acidity kicks in to leave a perfect balance. 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 a blend of Chardonnay 52% and Pinot Noir 48%.
The grapes were handpicked and whole-bunch pressed with the fruit harvested from late February to late March 2011 at 10.5 to 11.5 baumé. The wine was made in strict adherence to the traditional method techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 4.5 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.5%, a pH of 3.09, an acid level of 7.24g/L.
Recommended food pairings:
The perfect accompaniment to a range of canapés including freshly shucked oysters and lightly char grilled calamari with a lemon infused mayonnaise. Or why not try it with pan-fried salmon fillets with a fresh garden salad and a caper olive oil dressing?
Tyson Stelzer’s Sparkling Report 2018
- Tyson Stelzer
"Blessed by the cool 2011 season, this is a cuvée that presents a profound contrast between concentration and tension. Apple, citrus and stone fruit flavours of almost tropical proportions are overlaid with the exotic spice of six years of lees age. For all its exuberance, it pulls resolutely into a finely-honed tail of cool vintage, high altitude acidity that draws out a finish of immense length, grand dimension and wonderfully creamy texture. No subtle vintage, this is a main course-ready cuvée of heightened proportions."