Jansz "Premium Cuvée" Brut Sparkling Wine Tasmania
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+.
Stephen Tanzer's International Wine Cellar
Light yellow with a delicate bead. Lemon, green apple and spices on the nose, with a deeper note of yellow plum coming out with aeration. Dry and nervy on entry, offering tangy citrus flavors and a touch of bitter quinine. Then fleshier and deeper in the mid-palate, showing chewy pear and melon notes and good back-end cut. Very nicely balanced sparkling wine with good finishing clarity; this is more lithe and precise than plenty of non-vintage Champagnes.
*Editors' Choice* Toasty and citrusy, this is a prototypical methode 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.
This light, zippy version is juicy with pear and toast flavors, and tightly wound to fly through the finish. Approachable and easy to drink. Drink now. (Web-2012)
The Jansz "Premium Cuvee" recently took top honors at the Decanter International Wine Awards for Best International Sparkling Wine! About 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." (From the Winery)