Pirie Traditional Method Sparkling, Tasmania

The palest of straw in the glass with a stream of fine, energetic bubbles. Aromas of crunchy green apple, citrus and white peach fruits with hints of cut fennel, sea spray, white flowers, almond paste and stone. Notes of clover blossom and cream on the palate, which has a lovely saline, swift cadence.

93 points Special Value Dave Brookes winecompanion.com.au

Pirie Sparkling from Tasmania is a benchmark cool-climate sparkling wine that delivers exceptional finesse, purity and balance. Named after Dr Andrew Pirie, a pioneer of the Tasmanian wine industry, this wine continues his legacy of crafting méthode traditionnelle sparkling that rivals the best from Champagne while expressing the island’s pristine terroir. It’s a beautifully structured, finely detailed wine that captures Tasmania’s crisp acidity, long sunshine hours and maritime freshness.

The blend is predominantly Chardonnay and Pinot Noir, sourced from carefully selected vineyards in northern Tasmania around Pipers River and the Tamar Valley. These sites are ideal for sparkling production thanks to their cool conditions and long, slow ripening season, which allows fruit to develop flavour while retaining bright natural acidity. After primary fermentation, the wine undergoes secondary fermentation in bottle and is aged on lees for several years to build texture, complexity and creaminess.

In the glass it shines pale gold with a fine, persistent bead. The aroma is elegant and inviting, showing notes of green apple, citrus, white peach and almond with hints of brioche and sea breeze. The palate is crisp, refined and beautifully balanced, with flavours of lemon, pear and subtle toast framed by chalky minerality and a delicate mousse. The finish is long, fresh and harmonious, perfectly capturing the precision of Tasmanian sparkling.

It pairs wonderfully with oysters, smoked salmon, prawns or sushi, and is also an excellent match for roast chicken or creamy pasta. Elegant and lively on release, it will also develop added nutty and honeyed complexity over five to seven years in the cellar.