Pipers Brook Vineyard Pinot Grigio Ninth Island 2008

Previously available for: $18.58
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Winemaker's Notes:

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on car...

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A really great tasmanian pinot gris- we had a bottle the other night and everyone was amazed by the tropical fruit and great finish. Read more

Very Delicious! Read more

This is my favourite pinot grigio of all time! Read more

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User Reviews for Pipers Brook Vineyard Pinot Grigio Ninth Island

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Snooth User: rr1042
7736593
5.00 5
Vintage: 2005 07/23/2008

A really great tasmanian pinot gris- we had a bottle the other night and everyone was amazed by the tropical fruit and great finish.


Snooth User: charmdesign
9883640
3.00 5
Vintage: 2005 11/19/2008

Very Delicious!


Snooth User: Salmanazar7
310000
5.00 5
Vintage: 2005 08/29/2007

This is my favourite pinot grigio of all time!


Winemaker's Notes:

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on carefully selected sites along the north coast of Tasmania. Situated on the banks of the Tamar and Pipers Brook rivers, the winery’s stellar reputation is justified by uniformly high quality across the range. The wines continue to improve with each vintage in the very capable hands of long-term winemaker René Bezemer and viticulturalist Bruce McCormack. Pipers Brook remains at the forefront of innovation as home to one Australia’s most ambitious research projects, studying existing and new clones of Pinot and gauging the suitability of each to Tasmania's unique conditions. Pinot grigio, also known as pinot gris, is a variety that thrives in cool climates like northern Tasmania. The grapes are sourced from our vineyards in the Pipers River district and the Tamar Valley. The grapes were harvested in early April from low-cropping blocks. The vines are mainly grown on Scott Henry trellises, which helps to expose the ripening bunches to the sun, thus achieving full ripeness and well-balanced flavours . The 'Pipers Brook Vineyards' is light green colour. It has very fragrant aromas of dried fruits, fresh pears, musk and ripe apples. The warm ripening conditions of the 2003 vintage have conferred a velvety, rich palate to this wine but it remains dry and zingy on the finish. It has just as much body as chardonnay but has the dryness and mouth-feel of sauvignon blanc, without being as fruity. Ideal with mixed seafood antipasti; fennel and mushroom salad; frittata of spinach, onion and potato.

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on carefully selected sites along the north coast of Tasmania. Situated on the banks of the Tamar and Pipers Brook rivers, the winery’s stellar reputation is justified by uniformly high quality across the range. The wines continue to improve with each vintage in the very capable hands of long-term winemaker René Bezemer and viticulturalist Bruce McCormack. Pipers Brook remains at the forefront of innovation as home to one Australia’s most ambitious research projects, studying existing and new clones of Pinot and gauging the suitability of each to Tasmania's unique conditions. Pinot grigio, also known as pinot gris, is a variety that thrives in cool climates like northern Tasmania. The grapes are sourced from our vineyards in the Pipers River district and the Tamar Valley. The grapes were harvested in early April from low-cropping blocks. The vines are mainly grown on Scott Henry trellises, which helps to expose the ripening bunches to the sun, thus achieving full ripeness and well-balanced flavours . The 'Pipers Brook Vineyards' is light green colour. It has very fragrant aromas of dried fruits, fresh pears, musk and ripe apples. The warm ripening conditions of the 2003 vintage have conferred a velvety, rich palate to this wine but it remains dry and zingy on the finish. It has just as much body as chardonnay but has the dryness and mouth-feel of sauvignon blanc, without being as fruity. Ideal with mixed seafood antipasti; fennel and mushroom salad; frittata of spinach, onion and potato.

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