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  • Pirie NV Sparkling 750ml - Image 1
  • Pirie NV Sparkling 750ml - Image 1

Pirie NV Sparkling 750ml

Reviews: 0 Product ID: 771114_master

Category: Champagne and Sparkling
Subcategory: Sparkling White
Brand: Pirie

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Best Price is for 6 Singles at $32.11 each

Single Item

Photo of Pirie NV Sparkling 750ml
Price:  $35.00 AUD
$35.00 AUD per item
Cellarbrations Subiaco Perth Western Australia In stock! Order now!
Availability: In Stock
Shipping Charge: Calculated on the View Cart page.
Brand: Pirie

Elegant and vibrant, this full-flavoured premium sparkling has an aromatic lift with relatively high fruit intensity.  Made accordingly to the traditional method from handpicked Chardonnay and Pinot Noir grapes grown in the unique terroirs of Tasmania. 

This sparkling makes the perfect start to any special occasion, it’s best served with fresh natural oysters and enjoyed amongst great friends. 

Vineyard Region:Tasmania
Wine Analysis:Alc/Vol: 12%
Colour:This sparkling wine is a pale straw colour with a fine and persistent bead.
Aroma:Crisp apples and citrus lift are balanced by bready and biscuity autolysis notes from lees ageing.
Palate:Vibrant acidity adds drive to a full and rich mid-palate, vigorous mousse and a slaty, mineral persisting finish.
Peak Drinking:Until 2021

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 53%, and Pinot Noir 47%, 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 2016 vintage with some earlier vintages included adding 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.

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