Late Disgorged 2011

Pirie
97 points Halliday Wine Companion

“The pick of the vintage and only produced in strong years, this concentrated and classically structured wine is designed to offer savoury complexity and elegance, with richness of texture. Our first ten year late disgorge wine 2011 an iconic vintage in Tasmania for sparkling is celebrated here with rich autolysis and concentration but the ever present Tasmania acidity guiding the way.”

Tasting Notes

The Pirie Late Disgorged is a batch of the best Sparkling wine of 2011 that we left in our cellars for long term lees aging. It is showing golden colours although still very bright for the age. There is some lovely the freshly baked sour dough bread smell is prominent as to the lemon curd freshness. The palate is powerful and the cool-climate Tasmanian acidity kicks in to leave a perfect balance. This wine is ready to drink now and will continue to develop nicely over the next 3 years.

Food Pairings

The perfect accompaniment to a range of canapés including cured salmon with a ponzu sauce or a salt and pepper squid. Or try it with lemon infused grilled chicken breast and a fresh garden salad.

  • 97 points

  • 2x Trophy

  • 7x Gold

  • 4x Silver

Notes

  • 96 Points

    Dave Brookes, 2024 Halliday Wine Companion 02/08/2023

    "A blend of 52/48% chardonnay/pinot noir from the White Hills vineyard in northern Tasmania. Aged for 10 years on lees before disgorgement in 2022. Made by Tom Wallace. Light straw with a fine, energetic bead and mousse. Aromas of green apple, citrus fruits and redcurrants with underlying hints of fresh brioche, soft spice, oyster shell, tarte tartin, white flowers, pastry shop and crushed stone. A picture of precision with a racy cadence and plenty of tension gently pulling in the expansive biscuity autolysis characters, finishing long and pure with a lovely mineral focus."

  • 2023 Global Fine Wine Challenge 04/12/2023

    Wine of Show Medal

The grapes were top loaded to air bag press, then weent through gentle pressing. It was followed by a cool fermentation in tank with 20% left on lees in old French oak. The wine was made in strict adherence to the traditional method techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. The wine aged for 10 years on lees in the bottle before being disgorged in 2022.

Vineyard RegionTasmania
Wine AnalysisAlc/Vol: 12%
Colour

In the glass it displays golden colours still very bright for its age.

Aroma

There is some lovely the freshly baked sour dough bread smell is prominent as to the lemon curd freshness.

Palate

The palate is powerful and the cool-climate Tasmanian acidity kicks in to leave a perfect balance.

Peak Drinking

This wine is ready to drink now and will continue to develop until 2026

Growing Conditions

The grapes used to make this wine were grown in the White Hills cool-climate vineyard in northern Tasmania. The wine is a blend of Chardonnay 52% and Pinot Noir 48%. The grapes were handpicked and whole-bunch pressed with the fruit harvested from late February to late March 2011.