LCBO Vintages Classics Collection
A rare find from Tasmania’s top Pinot producer, Pipers Brook’s flagship bottling is an elegant, nuanced beauty that nips at Burgundy’s heels. This is a small-production wine – only a small quantity makes it out of Australia. Vibrant cool-climate fruit is harvested by hand from the winery’s estate vineyard, fermented by native yeast, then pressed in a small basket press. Nine months in old French oak barrels yields a Pinot with intensely perfumed aromatics; soft, expressive fruit; and an electric line of acidity.
“Established in 1974 by Andrew Pirie, Pipers Brook is the dominant force in Tasmanian wine. Tasmania is what’s known in the trade as ‘cool climate’. Cool climates were all the rage in Australia a while back, because the Aussies were sensitive about criticisms that their wines weren’t subtle or complex enough. This led to people poring over heat summation charts, looking for regions that had an average daily temperature closer to that of the classic European regions, such as Burgundy.”
Jamie Goode on Pipers Brook, Wine Anorak, 2002
“Pipers Brook has long made compelling, sinuously tannic and long-lived Pinot Noirs over the course of their history. In fact, those from the mid to late ’90s remain among the best ever tasted from Australia, at least in lieu of a Burgundian mould when excessive sweetness is not striven for. It is rewarding to see that the range is on song. This is extremely delicate, yet in a way forceful, with pumice-like, powdery tannins defining a pinot of riveting, cerebral texture. It is across this spider web of chiffon that sour red cherry, strawberry, vanilla and satsuma plum have their way, ever so gradually seeping across the textural, taut mid-palate. An excellent first cab off the rank, strongly reminiscent of mid-tier Burgundy. This will age very well, belying its initial lighter complexion.”
94 points, Ned Goodwin, Australian Wine Companion, 2017