Apogee Deluxe Vintage Brut 2015

$65.00

The Apogee project has had several objectives, the main is it produce traditional method sparkling that rivals Champagne. Others are to demonstrate how the latest knowledge of terroir can pin-point great sites and to show that single site sparklings can produce the best wine.”

95 Points, Huon Hooke, The Real Review, “…Bollinger comes to Tasmania!…”

93 Points – Winefront – Curly Haslam – Coates

If there’s a man that knows his way around a bottle of sparkling it is Dr Andrew Pirie. The 2015 Deluxe Vintage Brut is the fifth vintage of his Apogee ‘retirement project’, keeping himself in and out of mischief after a lengthy career creating the big names of Tassie sparkling such as Pirie with Tamar Ridge and an assortment of bubbles at Pipers Brook.

On the nose, the wine showed notes of fresh lemon juice, honeycomb, sourdough pastry and white blossom but not much more. However, as it warmed up, the true complexity began to show. Soft, ripe peaches, freshly buttered brioche, ripe lemon zest still warm from the tree, vanilla, toast and layers of crushed oyster shell and sea spray.

A blend of 45% Pinot Noir, 49% Chardonnay and 6% Pinot Meunier all hand-picked from the tiny vineyard on the East Tamar and whole bunch pressed. Around 10% of base wines were fermented in old oak casks to increase the complexity of the wine.

This is a mere baby. If you’re smashing back oysters straight from the sea, this would work a treat right now but it will also keep itself tidy as time lets the savoury elements shine through.

More Information

Andrew Pirie is one of Australia’s most respected winemakers and has made significant contributions towards the current success of the Australian wine industry. Australia’s first PhD in Viticulture and founder of Pipers Brook, Dr Pirie launched Tasmania onto the world wine scene with a bang when his inaugural 1994 Ninth Island Chardonnay took out the white wine trophy at the International Wine Challenge in London. His name still appears on the label of the wine dubbed by Matthew Jukes and others, as ‘the greatest sparkling wine made outside of Champagne!’ Vintage Pirie 1996.

Dr Pirie has received national acclaim for his contributions to the Australian wine industry. In 2001 he was awarded a Member of the Order of Australia (AM) for services to the Tasmanian wine and tourism industries. In recognition of his expertise and flair for innovation he was given the rare honour of being nominated as a finalist in the QANTAS/Australian Gourmet Traveller Winemaker of the Year Award in both 2002 and 2003.

Over the last 4 decades, Andrew Pirie has been the most influential figure in the Tasmanian wine industry, initiating and building some of Tasmania’s largest and most important vineyards and wineries including Pipers Brook Vineyard, Ninth Island which he co-founded with his brother David in 1974 and Pirie sparkling in 1999.

Andrew Pirie continues to be involved in the Tasmanian industry and apart from his hands-on role at Apogee, provides brand support for the Pirie range, consults on industry development, conducts climate research and is writing a book on wine terroir.

“I remain passionate about the cool climate wine potential of Tasmania. It is exciting to have been involved in the Tasmanian industry from the early days of its modern rebirth to its current success.”

Customer review

  1. Chris Foster

    The Apogee project has had several objectives, the main is it produce traditional method sparkling that rivals Champagne. Others are to demonstrate how the latest knowledge of terroir can pin-point great sites and to show that single site sparklings can produce the best wine.”

    95 Points, Huon Hooke, The Real Review, “…Bollinger comes to Tasmania!…”

    93 Points – Winefront – Curly Haslam – Coates

    If there’s a man that knows his way around a bottle of sparkling it is Dr Andrew Pirie. The 2015 Deluxe Vintage Brut is the fifth vintage of his Apogee ‘retirement project’, keeping himself in and out of mischief after a lengthy career creating the big names of Tassie sparkling such as Pirie with Tamar Ridge and an assortment of bubbles at Pipers Brook.

    On the nose, the wine showed notes of fresh lemon juice, honeycomb, sourdough pastry and white blossom but not much more. However, as it warmed up, the true complexity began to show. Soft, ripe peaches, freshly buttered brioche, ripe lemon zest still warm from the tree, vanilla, toast and layers of crushed oyster shell and sea spray.

    A blend of 45% Pinot Noir, 49% Chardonnay and 6% Pinot Meunier all hand-picked from the tiny vineyard on the East Tamar and whole bunch pressed. Around 10% of base wines were fermented in old oak casks to increase the complexity of the wine.

    This is a mere baby. If you’re smashing back oysters straight from the sea, this would work a treat right now but it will also keep itself tidy as time lets the savoury elements shine through.

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