Dr Andrew Pirie established Pipers Brook back in 1974, with the firm belief Tasmania could be one the great wine regions of the world. 'Pirie Tasmania' is the culmination of the viticultural and winemaking experience amassed during Pirie’s 30 consecutive vintages in northern Tasmania, a knowledge base matched by very few individuals in any wine region of Australia.

"94 Points. Pale colour; focused and fresh lemon fruit and spring blossom bouquet; generous and creamy mouthfeel, with linear acidity and well-handled dosage; very good focus" - James Halliday, Australian Wine Companion 2010 Edition.

“Beautiful, lusty, rich and aromatic, this bold, weighty fizz shows a more intense and brooding side to this category, making it as fantastic with food as without it. Tassie is proving to be a stunning source of fizz-worthy grapes and beyond the basics of making the stuff it is interesting to see how some of the pioneering brains are loading flavour, complexity and class. It reminds me of somewhere else in the world.” - Matthew Jukes, 100 Best Australian Wines, 2011.

"92/100. Fine bead, lovely yeast/toast nose; great balance in the mouth. Works on two levels - fruit travelling on top with flavours unfolding, well supported underneath with acid leading to a good long finish. 92 points and excellent value at $32." - Tony Keys - The Key Report.

"Aromas and flavours of stewed apples, caramel and toasted brioche on a light and finely textured palate with lively acid and a lovely long and dry biscuity finish" - Graeme Phillips, Hobart Mercury.

"It’s been 10 years since the first Pirie sparkling was officially uncorked. Of course, that was a vintage wine, and Pipers Brook based. This release dances to a different beat with slightly richer, more powerful fruit from the Tamar Valley. That noted, the wine’s additional weight and texture is not compromised by soft acidity. Instead, there’s good drinking enjoyment here, with the touch of class you’d expect for $32" - Mark Smith, Launceston Examiner.