Pirie are devoted to the artisanal élevage of fine Tasmanian Sparkling. Parcels of Chardonnay, Pinot Noir and Meunier are assembled around a reserve of aged vintages, the objective being to produce a consistent, full flavoured wine. Aromatically bready, toasty nots unravel over creamy autolysis characters from ageing on sedimentery yeast lees, all balanced by the crispness of apple and tangy citrus curd. True Method traditionelle in the fashion of the old world's most illustrious estates, followed by a minimum of eighteen months on lees before disgorging.

$3199each $383DOZEN EACH DOZEN

As Australia's first PhD in viticulture, founder of Pipers Brook Vineyard and Pirie Estate, recipient of the Australia Medal for his services to Tasmanian tourism and wine, Andrew Pirie's contribution to the industry is almost without peer. Pirie Sparkling is the latest instalment of a project that began with the inaugural launch in 1995, it was received with immense international acclaim. Matthew Jukes declared it the greatest sparkling wine ever produced outside of Champagne! Pirie endures as one of the nation's most pre eminent, luxury level effervescent wines, its vigorous mousse persisting on a fine mineral finish.

$4999each $599DOZEN EACH DOZEN

Poole’s Rock are crafted by the highly awarded Cockfighter's Ghost team, they know their work well and embrace the philosophy that great wines really are made in the vineyard. Not a bad effort for a Pinot Noir that's grown and vintaged in Tamar Valley but actually made at the Cockfighter's Ghost wineworks at Pokolbin in the heart of Hunter Valley. Established by a McQuarie banker who knows his wine, nothing short of the finest Pinot Noir has been sourced to be treated to an extravagant, no expense spared vinification.

$3399each $407DOZEN EACH DOZEN Pooles Rock can call on harvests of intensely flavoured Pinot Noir from the most splendid vineyards in Tasmania's Tamar Valley. The winemaking team inspect vines throughout the growing season and work very closely with a canon of dedicated growers. The time of picking is crucial, determined by a schedule planned to collate parcels as they achieve complete ripeness. Grapes are harvested and crushed into small, two ton open top fermenters. The must is cold soaked for two or three days and hand plunged twice daily throughout the ferments, followed by transfer to a selection of French oak barrels for completion of malolactic and ten months maturation before assembling into the finished wine.

Cherry red colour. Aromas of cherry and blueberries, mulberries and truffle over spicy vanillin oak. Flavours of ripe red and black berry fruit, morello and mulberries. Hints of spice with a milk chocolate texture and sweet fruit velvet textural finish. The Tasmanian Pinot Noir of choice to accompany gourmandise duck or rare lamb, salmon steaks and brie.

$5999each $719DOZEN EACH DOZEN

At just three kilometres from Frederick Henry Bay, Butchers Hill can count on the sobering maritime winds to challenge the vines and restrict the harvest to small yields of the tastiest fruit. The winemaking is unhurried, wild ferments and good oak complete a curvaceous cuvée. It's Pinot for the punctilious, the sugars are intense, the textures satin smooth, the tannins toothsome and assured. Its crimson purple countenance, presages ripe raspberries, roses and fragrance of bay, a shave of ginger and sprinkling of soy, lingering over a length of crunchy cherry acids and glossy graphite tannin.

$6299each $755DOZEN EACH DOZEN

$6299each $755DOZEN EACH DOZEN

$4699each $563DOZEN EACH DOZEN

$6499each $779DOZEN EACH DOZEN

$13899each $1667DOZEN EACH DOZEN

$11899each $1427DOZEN EACH DOZEN

$6699each $803DOZEN EACH DOZEN

Planted in the 1980s, Cooinda Vale is constrained by a shallow rooting depth which limits vigor and limits the vines to low yields of the highest quality Pinot Noir. Grapes are completely whole bunch fermented through the action of wild indigenous yeasts, pressed to a luxuriously high proportion of new French oak barriques for a timely ten months of age. Tightly wound with black pepper, stalky tannin and blue berry redolence, its punchy strawberry jube fruits, seasoned by bay leaf, shitake and red gravel undertones. A mere hundred dozen are made.

$11899each $1427DOZEN EACH DOZEN