NV Pirie Sparkling Chardonnay Pinot Noir (2016)
Release date – 1/12/2018
This sparkling wine is a pale straw colour with a fine and persistent bead. Crisp
apples and citrus lift are balanced by bready and biscuity autolysis notes from lees
ageing. Vibrant acidity adds drive to a full and rich mid-palate, vigorous mousse
and a slaty, mineral persisting finish. Drinking well now it will continue to improve
over the next 4 years.
The Grape Variety
The blend of the different varieties and vintages used to make sparkling wine is
called the cuvée. Premium cuvée for sparkling wine is made from various
combinations of the grape varieties, Chardonnay, Pinot Noir and Pinot Meunier.
When grown in areas that experience cool ripening conditions the varieties
produce sparkling wines of finesse, elegance and delicacy of flavour. The ultimate
factor that determines overall quality in the production of sparkling wines is the
grape varieties represented in the various parcels of wine for blending.
Chardonnay from cool regions provides finesse, lightness and elegance and on
tasting is detectable initially due to its aromatic lift and relatively high fruit
intensity. On the other hand, Pinot Noir, the backbone to many sparkling wines,
provides fullness, weight and length to the palate.
The wine is made from Chardonnay 53%, and Pinot Noir 47%, grown in Tasmania’s
Tamar Valley. The majority of the blend is from the 2016 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 20 months on lees before disgorging.
It was bottled with an alcohol of 12.0 a T.A. of 6.9g/l and a pH of 3.15.
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.