Dr Andrew Pirie, founder and winemaker at Apogee, has been the most influential figure in the Tasmanian wine industry over the past four decades. With Australia's first PhD in viticulture, he initiated and built some of Tasmania's largest and most important vineyards and wineries. Apogee means the highest point, and the name represents what Andrew hopes will be the culmination of 40 years of choosing sites and developing vineyards.

Bright and fresh with a vibrant mousse and creamy texture, the 2012 Apogee is a blend of 56% Pinot Noir and 44% Chardonnay. There is a delicious mingling of red fruit aromas with a fine lemon citrus energy on the palate and the Brut finish (12 g/l dosage) is savoury with notes of brioche coming through, pointing to its 24 months on the lees. It is delicious, fine and extremely sophisticated.
Catriona Felstead MW, Wine Buyer

Lots of complexity on the nose and palate: refined brioche aromas and white fruit intensity in a powerful, focused style. It is thrillingly zesty, structured and weighty so it has the ability to age well. There is a hint of wood ageing on this savoury, textured style. Fine mousse and excellent length too.
Christelle Guibert, Sarah Jane Evans MW, Andy Howard MW - "Best sparkling wines of 2016: Five greats" in Decanter, 8th Dec 2016

Dr Andrew Pirie, founder and winemaker at Apogee, has been the most influential figure in the Tasmanian wine industry over the past four decades. With Australia's first PhD in viticulture, he initiated and built some of Tasmania's largest and most important vineyards and wineries. Apogee means the highest point, and the name represents what Andrew hopes will be the culmination of 40 years of choosing sites and developing vineyards.

Made from 67% Pinot Noir, 27% Pinot Meunier and 14% Chardonnay, the 2012 Apogée Rosé is delicate in colour and in style. Pale salmon-pink, there is an intriguing mix of subtle strawberry fruit on the palate with the brioche/biscuit notes of 24 months on the lees. This is crafted as a complex rosé, with 40% of the base wines fermented in old oak casks. As such, it is restrained and elegant, not being about the fruit but about layers of delicate flavour. It is a thought-provoking wine and very good indeed.
Catriona Felstead MW, Wine Buyer