“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.”
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.
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
-
-
-
Awards
2022 Royal Hobart Wine Show
Gold Medal
2023 Royal Hobart Wine Show
Gold Medal
2023 National Wine Show
Silver Medal
2022 KPMG Sydney Royal Wine Show
Gold Medal
2022 Perth Royal Wine Awards
Silver Medal
2023 Tasmanian Wine Show
Gold Medal
2024 Tasmanian Wine Show
Double Trophy
2024 Tasmanian Wine Show
Gold Medal
2022 International Cool Climate Wine Show
Gold Medal
2024 National Wine Show of Australia
Silver Medal
2022 Australian Sparkling Wine Show
Gold Medal
2023 Australian Sparkling Wine Show
Silver Medal
2023 Global Fine Wine Challenge
Trophy
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
Awards/Critic 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
96 Points
Huon Hooke, 2023 Global Fine Wine Challenge • 04/12/2023
"MDY, good colour at this age, and the bouquet is honeyed and charming, buttery croissant and toasted sourdough, poached stone fruits too, the palate firm and drying, ample and generous, rich and multi-layered. A delicious, mature glass of bubbly. I could empty a bottle of this!"
97 Points
Toni Paterson MW, 2023 Global Fine Wine Challenge • 04/12/2023
"Bright, fresh and zippy. Fresh lemon. Cracked wheat. Gorgeous brioche flavours. I love the length and energy of this wine."
92 Points
Anthony Mueller, 2023 Global Fine Wine Challenge • 04/12/2023
"Leafy and citrus pith, good acidity fresh, vibrant, energetic acidity, oatmeal and oak spices, smartly made, long spicy finish, continues to grow in complexity... nicely done"
96 Points
Jane Skilton MW, 2023 Global Fine Wine Challenge • 04/12/2023
"Very complete; lovely subtle smoky autolysis, just ripe stone fruit. Layers of flavour. Still has amazing freshness and drive. Lovely lingering finish."
95 Points
Jeni Port - Winepilot • 07/06/2022
Mid-yellow and still youthful to the eye. Buttered toast and just-baked bread meet the nose together with a summer basket of stone fruits – peach, nectarine – with grilled grapefruit, nougat. So enticing to take in, like standing outside a bakery on a Sunday waiting for the day’s first croissants. There is depth and complexity to this sparkling with time on lees lending a particularly silky texture that is hugely appealing. Lemon and mandarin skin join summer stone fruits, baked apple, buttered toast with a smear of Vegemite and saline/oyster shell crunch. Acidity is bright and lingering.
97 Points
Ken Gargett - Winepilot • 07/06/2022
This is a pale gold in colour. The nose is so appealing – nuts, brioche, peaches and cream, toast and apricot kernels. The palate is soft and complex, with a creamy texture. Notes of lemon curd and freshly baked lemon meringue pie emerge. Underneath, there is bright acidity. A sparkling wine of great length with the balance and intensity maintained the full length. One of the great Aussie sparklers. This will drink magnificently for many years.
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 Region | Tasmania |
Wine Analysis | Alc/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. |