Jansz "Premium" Brut Rosé Tasmania
Pink, with a touch of salmon; strawberry notes ex pinot very obvious; a fun and flavour-filled sparkling with good length and balance.
*Editors' Choice* This pale salmon rosé is a reliable sparkling wine at a very good price. The latest NV release is toasty on the nose, then offers just faint hints of peach or berry flavors. It's lithe yet creamy on the palate, with a long finish.
A very pale rosé, with just a hint of berry poking through the smoky, toasty aromatics. Deft and elegant in texture. Drink now. (Web-2013)
Pinot Noir, Chardonnay. Very pale salmon. Actually I find the nose of this a bit more interesting than that of the Jansz 2006 Chardonnay. Very pretty, maybe not bone dry but delicate and nuanced. Some definite Pinot character. GV?
Robert Parker's Wine Advocate
Blended of 68% Pinot Noir, 26% Chardonnay and 6% Pinot Meunier, the NV Jansz Non Vintage Rose, has a very pale salmon-pink color and expressive notes of fresh strawberries, peach blossoms, golden delicious apple and a whiff of crushed biscuits. The bubbles are fine and long-lasting while the palate offers good balance with high acidity off-set by judicious dosage (10.1 grams per liter of residual sugar) equating to a brut style with a long peaches and cream laced finish. Drink it now. (LPB)
Stephen Tanzer's International Wine Cellar
Bright salmon skin color with tiny bubbles. A shy, slow-to-unfold bouquet displays scents of blood orange, pear and musky herbs. Juicy red berry and citrus flavors pick up notes of orchard fruits and spices with air and put on weight as well. Round and supple on the finish, with a late note of white pepper adding cut. I like this wine's blend of tangy and deep.
Méthode Tasmanoise! Here's how the winery explains it: "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."