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Pirie Tasmanian Traditional Method Sparkling Wine NV

Sparkling Wine from Australia - Tasmania
Tasmania is making some truly excellent sparkling wines of great elegance and character. This award-winning Champagne-method blend of 55% chardonnay and 45% pinot noir is lavished with over three years’ ageing on its yeast lees to give it a rich toasty note, complementing its citrusy freshness beautifully.
Price: £27.50 Bottle
Price: £165.00 Case of 6
In Stock
Code: SG2171

Wine characteristics

  • Sparkling Wine
  • Dry
  • Chardonnay
  • 12% Alcohol
  • No oak influence
  • 75cl
  • Champagne cork

Tasmania

A place of beautiful landscapes, this quaint island is separated from mainland Australia by the 240km stretch of the Bass Strait, and is a wine lover's and fisherman's dream. Boasting some of the world's finest seafood, its temperate climate makes it Australia's coolest wine producing region. As would be expected, sparkling wine, riesling and chardonnay thrive in Tasmania, but pinot noir can be exceptional, with a delicacy and lift often lacking in wines from the mainland.

The vineyards are in the main part clustered close to the two major urban areas, the state capital Hobart in the south and Launceston in the north, though there are no geographical demarcations within the island and no matter where the grapes come from the wine is labelled ‘Tasmania’.

The west coast of Tasmania is one of the wettest parts of Australia, but the area around Hobart is one of its driest and all the commercial vineyards sit in the east. The Coal River, Huon Valley and Derwent Valley areas embrace Hobart...
A place of beautiful landscapes, this quaint island is separated from mainland Australia by the 240km stretch of the Bass Strait, and is a wine lover's and fisherman's dream. Boasting some of the world's finest seafood, its temperate climate makes it Australia's coolest wine producing region. As would be expected, sparkling wine, riesling and chardonnay thrive in Tasmania, but pinot noir can be exceptional, with a delicacy and lift often lacking in wines from the mainland.

The vineyards are in the main part clustered close to the two major urban areas, the state capital Hobart in the south and Launceston in the north, though there are no geographical demarcations within the island and no matter where the grapes come from the wine is labelled ‘Tasmania’.

The west coast of Tasmania is one of the wettest parts of Australia, but the area around Hobart is one of its driest and all the commercial vineyards sit in the east. The Coal River, Huon Valley and Derwent Valley areas embrace Hobart and are warmer and drier than other vineyard zones, and the Coal River sometimes requires irrigation. Around Launceston in the north the Tamar and Piper’s River areas are cooler, though Tamar is warmer than Piper’s Brook to the extent that it is not considered ideal for pinot noir plantings. The bottom line is that it is not easy to pigeonhole the larger areas of Tasmania and one is required to zoom in to examine districts and even vineyards. The geography and climate is complex and there are bound to be even more improvement as growers, especially those new to the island, get to grips with the variety of terroirs and the wonderful possibilities they offer.
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Brown Brothers

Brown Brothers are among the most famous and respected of longstanding Australian wine producers with a range that encompasses every almost every style made Down Under. Established by John Francis Brown in 1889 at Milawa in the King Valley region of Victoria, they have over the years shown themselves to be inspired innovators with a keen perception of what the market wants without compromising on the high-quality that has ensured their place in the pantheon of great Antipodean producers.

They make some 60 different wines and grow 45 different varieties. Now on to the fourth generation, they are members of the prestigious First Families of Wine initiative in Australia, an alliance of the family owned and run winemaking concerns that represent the very best of Australia’s wine heritage over many decades.

The family are still based at Milawa but also own four other estates in Victoria and two in Tasmania. On the latter they acquired the Tamar Ridge estate which also makes Devils Corner wines, as well as the famous Pirie company. Across all the estates they crush some 18,000 tons of grapes but because of the sheer diversity of the range head winemaker Wendy Cameron has to oversee a great many small batch ferments and as a result many different techniques are employed.

Despite their expansion and range the family is absolutely committed to sustainability in viticulture and winemaking. Programs for water management, waste management, integrated pest management, soil health and...
Brown Brothers are among the most famous and respected of longstanding Australian wine producers with a range that encompasses every almost every style made Down Under. Established by John Francis Brown in 1889 at Milawa in the King Valley region of Victoria, they have over the years shown themselves to be inspired innovators with a keen perception of what the market wants without compromising on the high-quality that has ensured their place in the pantheon of great Antipodean producers.

They make some 60 different wines and grow 45 different varieties. Now on to the fourth generation, they are members of the prestigious First Families of Wine initiative in Australia, an alliance of the family owned and run winemaking concerns that represent the very best of Australia’s wine heritage over many decades.

The family are still based at Milawa but also own four other estates in Victoria and two in Tasmania. On the latter they acquired the Tamar Ridge estate which also makes Devils Corner wines, as well as the famous Pirie company. Across all the estates they crush some 18,000 tons of grapes but because of the sheer diversity of the range head winemaker Wendy Cameron has to oversee a great many small batch ferments and as a result many different techniques are employed.

Despite their expansion and range the family is absolutely committed to sustainability in viticulture and winemaking. Programs for water management, waste management, integrated pest management, soil health and ecologically sound packaging are all in place.

Visitors to the cellar door may find wines available that are not yet commercially available. This is the family’s testing ground where wines are tried out on a willing public. If it doesn’t cut it at the cellar door it probably won’t see the light of day on the wider market. The nearby test vineyards are constantly being planted with new varieties to see how they perform before any upscaling takes place. Even the glera grape of Prosecco is being grown before becoming an Aussie version of the Italian bubbly. Italy and Spain are particular inspirations at the moment, but who knows where their curiosity and passion will take them next. Is it any wonder they have been so successful?
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The wine is made froma blend of 55% chardonnay and 45% pinot noir and it is mainly grown inTasmania's Tamar Valley with a small percentage of fruit coming from thebracing East Coast. Named after...
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A superlativecreation with gravitas and structure. I prefer this to vintage wines from thesame portfolio: subline balance and freshness.

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The 75 best buys of 2017: This is a superlativecreation with more gravitas and structure in the glass than you might expect. Ihappen to prefer this wine to the vintage offerings from the same...
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- Panel Tasting

Three Wine Men

Andrew Pirie was theguy who started the Tasmanian wine revolution and this is the sparkling winethat led the way - full, nutty, toasty, rich, but magnificently dry.

- Oz Clarke

Decanter

A work of art by Andrew Pirie, blending 55% chardonnay and 45% pinot noir. Exuberant, harmonious with sophisticated complexity. Beautifully made.

- Dirceu Vianna Junior MW

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