Location and Aspect: Located in the prestigious maritime wine region of northern Tasmania at a latitude of 41° south, the cool coastal slopes of the Pipers Brook wine region and the east-southeast facing slopes of our Vineyards have produced a truly exceptional cuvee, which has captured all the unique characteristics and expression of fine sparkling wine. Utilizing the noble varieties of pinot noir and chardonnay, the result is this outstanding new release under our most treasured of brands “Pipers Brook Vineyard”, and we take extreme pride and pleasure to release this Sparkling called “Pipers”.

Vineyard Sources: The Pipers is sourced from specific sparkling vineyard sites in the Pipers Brook and Pipers River districts. All the sites are based on basaltic soils and are east-southeast facing. This aspect in the Pipers Brook district gives a ripening potential expressed in day-degrees summation of around 950–1050 day-deg C. This compares favorably with conditions in the French district of Champagne (1030 day-deg C).

Viticulture: 

Produced from high-density vines of significant age, the grapes are selectively hand harvested early in March with a baumé level of between 10 and 11 Bé, holding 11-14g/L of titratable acidity, of which nearly 35% was malic acid. Despite this naturally high acid structure, the grapes have ripened fully and as a result have a restrained but intensely complete berry fruit flavour profile and perfect balance for a base wine of low pH.  The natural acidity of the grapes confers considerable ageing potential to the base wine. 

Winemaking: 

The grapes were early morning hand picked and holding 13-15g/L of titratable acidity, of which nearly 40% was malic acid. Despite this naturally high acid structure, the grapes have ripened with a restrained but intensely complete flavor profile and with the perfect balance as a base wine. Modern computer PLC controlled Bucher airbag presses are used with our own in house modified champagne cycle, to gently press and produce around 450-500 litres per tonne of free run juice. Only the purity of this free run juice (cuvee) component is used in the Pipers. Base wines are fermented slowly in tank and also a small parcel in old French oak, where a small percentage was also aged on lees until the tirage blend took place in the new calendar year, followed by the actual tirage. The tiraged base wine is stored in our temperature controlled cellaring environment to enhance bottle fermentation and style evolution.  The Pipers was disgorged in early 2011, followed by some time on cork prior to release.

Tasting Notes

Our aim with the Pipers was to make a deluxe, vintage sparkling style characterised by purity, finesse, austerity with persistent flavours and natural balance without heavy use of dosage sugar. The full-bodied style with Restraint, good ageing potential and compatibility with food were all important style hallmarks.