Pirie

Vintage Traditional-Method Champagne Blend

9.019 ratings
9.02 pro ratings
Tasmania, Australia
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Mark Oldman

hitting up Tasmania (one of sparkling wine's greatest secrets) for #Easter bubbly - Pirie Sparkling NV, toasty complexity with bright, crackly acidity you'd expect of the coolTasmanian climate - Go #Australia

hitting up Tasmania (one of sparkling wine's greatest secrets) for #Easter bubbly - Pirie Sparkling NV, toasty complexity with bright, crackly acidity you'd expect of the coolTasmanian climate - Go #Australia

Apr 1st, 2018
Darryl Cross

Really nice sparkles with a sort of citrus taste but not too sweet.

Really nice sparkles with a sort of citrus taste but not too sweet.

Dec 5th, 2017
Romain Stamm

Classic bubbles, lack of fruitiness compared to the vintage pirie, though a pleasant fresh glass

Classic bubbles, lack of fruitiness compared to the vintage pirie, though a pleasant fresh glass

Mar 4th, 2017
Michael Cockerill

Remarkably good drinking. A great example of sparkling wine from tassie! Fine bead and good fruits.

Remarkably good drinking. A great example of sparkling wine from tassie! Fine bead and good fruits.

Jan 7th, 2017
Trish Barry

So good! Complex flavours and just delicious

So good! Complex flavours and just delicious

Jun 18th, 2016
Scott Rowe

Scott had this 9 years ago

Scott had this 9 years ago

Mar 9th, 2016
Charlie Beatty

Buyer wineworksonline.com

Charlie had this 10 years ago

Charlie had this 10 years ago

Oct 25th, 2014
Ali Wilson

Ali had this 7 years ago

Ali had this 7 years ago

Apr 5th, 2018
G BM
8.5

G had this 7 years ago

G had this 7 years ago

Feb 26th, 2018
Ryan Kus

Ryan had this 7 years ago

Ryan had this 7 years ago

Dec 10th, 2017