Description

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 18 months 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.