Pirie South Pinot Gris 2008 (12 x 750mL), TAS.

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Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$14.99 per Bottle
$179.88 per case
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Produced with an Alsace “Gris” style very much in mind, rather than the leaner, northern Italian “Grigio,” the intention is to provide a wine with powerful aromatics, good fruit weight and an exotic spiciness.

TAS - Tasmania

Winery Tasting Notes


Very pale colour (just after bottling) with the faintest “onion skin” tint.


Attractively aromatic displaying musk, rose and pear, while the palate is soft and already quite full and long.

Food Matching

Oven roasted blue-eye cod with olive tapenade, pork cassoulet.

Wine Making Note

SOUTH is about producing fresh, aromatic wines to complement modern food styles, using the finesse of northern Tasmanian fruit. The combination of a truly cool climate and summer rainfall, features which we share with northern France and New Zealand, make Tasmania particularly well suited to the production of these early-drinking wine styles.

TAS - Tasmania
Grape Style
Pinot Grigio / Gris
Closure Type
Screwcap closure

Winery Profile

The Winery

Pirie Tasmania is the latest evolution of one man's belief that Tasmania can be one of the truly great wine regions of the world. As Australia's first PhD in viticulture, founder of Pipers Brook Vineyard (1973-2002) and more recently Pirie Estate and SOUTH labels (est 2004,) and recipient of the Australian Medal for his services to Tasmanian wine and tourism (2001,) Andrew Pirie's contribution to the industry is indisputable, as now is Tasmania's position as a jewel in the crown of Australian wine.

Surely one of the best views of any winery in the world, the winemaking heart of Pirie has always been at Rosevears Estate on the West Tamar. Originally leased, the site was finally purchased in 2006.

Quality is paramount and, although small, the winery can boast computer controlled heating and cooling on all tanks, a range of red fermenters, from traditional small open vats to a state-of-the-art rotating vinimatic, plus a well-equiped lab. With tank sizes down to 500 litres, the ability to give individual attention to small parcels of wine is essential, not only for our wines, but also for the number of small local growers whose wines we make under contract.

Given the cool Tasmanian weather, the fact that everything is inside is of great benefit to wines and winemakers alike. This, along with the restaurant Estelle being right next door, is probably why our visiting winemakers always ask to come back the next year.

View Pirie website


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