Jansz "Premium Cuvée" Brut Sparkling Wine Tasmania
A blend that evenly harmonises fruit character, depth of maturity and the vivacious mood or cool Tasmanian acidity, in flavours of apple and pear finishing with biscuity, toasty complexity. It's long and even, culminating in well integrated acidity. (TS)
Robert Parker's Wine Advocate
A blend of 53% Chardonnay and 47% Pinot Noir, undergoing 100% malo-lactic and aged for 24 months on lees, the NV Jansz Cuvee Non Vintage Cuvee has a citrusy nose of lemongrass and orange peel over notes of baking bread, straw and chalk dust. This brut style has fine, frisky bubbles and crisp acid that is nicely matched against a small amount of dosage (9 grams per liter), finishing long and zesty. Drinking now, it should remain fresh and vibrant for 2-3 years+. (LPB)
Light yellow-gold. Apple, melon and lemon on the fragrant, spice-accented nose. Fresh and lithe, with good energy to its citrus and orchard fruit flavors. Brisk, linear and precise, with finishing punch and lingering citrus notes. (JR)
Wine & Spirits
Creamy flavors of pear custard soften this light, leesy sparkler. Chill it for crab.
*Editors' Choice* Toasty and citrusy, this is a prototypical méthode Champenoise sparkler, blending Chardonnay, Pinot Noir and Pinot Meunier from the cool island of Tasmania, off Australia’s southern coast. It’s medium in weight, with a crisp lemony finish that invites a second sip. (JC)
Light, crisp and spicy, with a distinct ground white pepper note to the apple and toast flavors, finishing with a creamy texture to the fizz. (HS, Web-2013)
The Jansz "Premium Cuvee" recently took top honors at the Decanter International Wine Awards for Best International Sparkling Wine! From Jansz: "Jansz Tasmania vineyard lies in the Tamar Valley in the heart of the Pipers River region in north eastern Tasmania. With a mantle of red basalt soils and a cool climate moderated by the proximity of Bass Strait, the Jansz Tasmania vineyards are ideal for allowing grapes to ripen slowly and develop the lingering acidity essential to produce a premium sparkling wine. Jansz was Tasmania's first sparkling wine to be made according to the traditional méthod champenoise and, as the only Tasmanian specialist solely devoted to the art of sparkling winemaking, Jansz Tasmania has since come to describe the technique used in creating each of their definitive wines as Méthode Tasmanoise."