This year, Pipers Brook celebrates its 50th anniversary. But as well as an excuse to crack a bottle of Tassie sparkling, the milestone is an opportunity for the iconic winery to reflect on everything it’s achieved over the past five decades.
Owned by Launceston locals the de Moor family since 2001, Pipers Brook has been a cornerstone of the Tasmanian wine industry since it was established in 1974. The Tamar Valley-based winery has close to 200ha of vineyards across Pipers River and West Tamar, which service its portfolio of brands, including Kreglinger, Pipers Brook Estate, Ninth Island and Pipers Tasmania. Every bottle of wine produced from these old vines is an opportunity “to capture the beauty of these sites and create the best expressions of our unique vineyards,” says chief winemaker Luke Whittle.
Originally from New Zealand, Luke joined Pipers Brook eight years ago, initially just for a vintage. But when his three-month contract was up, he found he couldn’t leave. After “experiencing the wines first-hand, seeing the immense potential of the vineyards and the region, and immersing myself in the Pipers Brook story and the beauty of Tasmania as a whole…I have no plans to be anywhere else now,” he says.
Luke’s intuitive approach to winemaking allows the fruit, meticulously farmed by viticulturist Luciano Caravia, to shine. “My number one ethos is to respect the vines,” says Luciano. “I’m always working towards improved sustainability and learning to better understand the relationships between vine, weather and soil,” he adds, “and we’re continually working on improving vine health and block uniformity across our vineyards, which translates to improved quality.”
As well as awarded pinot noir, Pipers Brook is known for producing premium sparkling wines, with all tiers crafted in the traditional method with extended time on lees. It’s a process Luke finds particularly rewarding. “I love seeing all that potential locked away early, then seeing the wines build and evolve before we’re finally able to share that journey with people in what we have in the glass,” he says.
As the winery celebrates 50 years, the focus remains on producing wines that are expressive of place, and a reflection of the innovation and excellence that Pipers Brook embodies. “We’re so proud of what we produce, but we’re always working towards elevating what we do, on every level,” says Luciano.
Wines to try
2022 Pipers Brook Estate Pinot Noir
Lifted aromas of red fruits with hints of dark cherry, perfumed with delicate floral notes, earthiness and exotic spice. The palate promises concentrated layers of red berries and dark cherry fruits with hints of subtle spice. A wonderfully textured mid palate with fine velvety tannins and lasting intensity.
RRP $50 | Drink to 2034 | Shop this wine
2022 Pipers Brook Estate Chardonnay
This chardonnay expresses freshly sliced white peaches with the combination of toasted almond and buttered popcorn. The nose shows subtle hints of nutmeg spice and roasted cinnamon. The palate exhibits an exquisite balance of flavor and acidity. Initial bursts of white nectarine and creamy butterscotch are complimented by regional acidity and vanilla from time in French oak.
RRP $45 | Drink to 2034 | Shop this wine
NV Kreglinger Brut
Lemon curd, toasted almonds, fresh cream and honeysuckle with floral aromas of citrus blossom and jasmine. Palate: Fresh lively citrus, crème brûlée and toasty notes of roasted nuts, seamlessly balanced with gorgeous natural acidity.
RRP $35 | Drink now | Shop this wine
For more, visit kreglingerwineestates.com.
Pipers Brook X Pure South Dining celebration
Join Pipers Brook for an exceptional evening at Pure South Dining to celebrate its 50th anniversary. The exclusive wine dinner, which includes eight wines and six courses, is a rare opportunity to immerse yourself in the rich heritage and exceptional wines of Pipers Brook. Situated in the vibrant Southbank precinct, Pure South Dining offers a breathtaking setting for Pipers Brook’s only Melbourne event.
Guests will be greeted with a glass of Kreglinger sparkling wine, a fitting prelude to an exquisite multi-course dinner meticulously crafted by exectuive chef David Hall to complement the vineyard's distinguished vintages. Each dish, prepared with locally sourced ingredients reflecting Tasmania's pristine terroir, harmonises with magnums, award-winning vintages and current releases.
Tickets are $199 per person. Secure your booking here.
