Why the fuss about Pinot?

We recently caught up with one of Pinosity’s favourite Pinot lovers, Dr Andrew Pirie.

Andrew was Australia’s first PhD in Viticulture and long before anyone really had a handle on why, where and how to get the best out of grapevines (Pinot or otherwise), Andrew was talking terroir.

Acknowledged as the father of modern Tasmanian winemaking – his 1994 Ninth Island Chardonnay took out the white wine trophy at the International Wine Challenge in London when Tassie was still best known for apples, and his flagship Pirie Pinot-Chardonnay has been described by critics as the greatest sparkling wine made outside of Champagne.

Andrew also pioneered Tasmanian Pinot Noir at Ninth Island and Piper’s Brook. His latest project Apogee in Tasmania’s south-west was awarded Tasmanian Vineyard of the Year Award in 2013, and while this new venture is all about sparkling wine, he still likes to talk about his favourite red grape, and the quest for the Holy Grail of winemaking.

We asked him ‘Why all the fuss about Pinot?’