Jansz "Premium Rosé" Brut Tasmania
93DC
92JH
91JS
91WE
91WS
$21.99
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93
Decanter
Reviewed March 2025Plenty of effervescence in the glass, with a nose fuelled by watermelon pith, freeze-dried strawberries, oatcake, a little sourdough, a skittering of fried herbs, peach skin, and a freshly crushed seashell note. All rather inviting. There’s succulent flesh on the palate, though this is not an opulent wine; it‘s one of freshness with crisp and crunch, yet an underlying fruit weight that holds attention. Fine chalky phenolics slip over the palate, held in place with a line of silvery acidity. What follows is shoulder-dropping joy and a reminder of the simple pleasures in life. A cracking traditional method wine at its price point. Good length too. 18 months tirage in this Pinot Noir dominant blend. (CC)
Professional Reviews
92
James Halliday
A lovely, pale salmon-pink hue announces this year's Jansz rosé, which sports a fine, enthusiastic bead and notes of red apple, redcurrant and strawberry fruits. There's a nice creaminess to the mid-palate, perhaps some light peach, apple turnover and sea spray showing through. Finishes with just a swell of dosage and fine, lacy acidity at the back end. (DB)
91
James Suckling
This offers attractive red berries and strawberry pastry, as well as some peach and melon notes. The palate has a supple, fresh delivery of quite deeply flavorful strawberries with a soft, gently creamy edge to the finish.
91
Wine Enthusiast
You have to squint to see it, but there's just the slightest of pink hues to Jansz's latest Premium Rosé. The nose leads with a combo of toasty hazelnut, dried fig, lemon verbena, orange zest and dried lavender aromas. The palate, while a little lacking in depth of flavor and length, comes with fresh, vigorous bubbles and a chalky texture. A solid drop from one of Tasmania's best-known producers. (CP)
Staff Reviews
RR
Review Date: 11/2025
This is one of Australia’s most popular sparkling wines, and a favorite of mine, too! It’s such an incredibly lovely, lively wine, with an exuberant nose of fresh strawberry, apple blossom and Meyer lemon zest. On the palate, it’s focused and mineral-driven, however. Made from 94% Pinot Noir, 4% Chardonnay and 2% Pinot Meunier, all sourced from cool vineyard sites in Tasmania, including Pipers River and the Tamar Valley in the north of the island, and the Coal River Valley in the south, this pale salmon-colored sparkling wine is so easy to drink, yet has a serious side. It’s made in the traditional Champagne method and is aged in bottle on the lees for 24 months before disgorgement, which adds a creamy texture and subtle aromas of brioche and almond. Dosage is 7.4 g/L, placing it firmly in the Brut category, though the wine feels bone dry on the palate, thanks to the zippy line of acidity reflective of the marginal climate in this southerly region. This wine is a crowd pleaser that will pair well with so many foods – I can’t think of a good reason to not like this wine! It’s the perfect bubbly to have on hand for celebrations, and at just over $20, really overdelivers compared to many other regions in the world.
AH
Aaron Hughes
Review Date: 11/2025Aaron Hughes
The very first thing I noticed about this bottle as I opened it, is that the foil guide to aide unwrapping the capsule goes in the other direction, compared to most Northern Hemisphere sparkling wines. Just like how the water swirls the other way, or whatever that was they talked about in school. The next thing I noticed is that it says its made Méthode Tasmanoise, which I do not believe is an actual French term. All that side, the first important thing I noticed is that it's a pretty copper-salmon color in the glass, and the nose is really fantastic. There's a little touch of strawberry jam, some kind of cherry, grapefruit zest, and a little bit of white flowers. The palate is powerful and punchy, with a really dense heft of lemon pith, red apple, fresh lemon, and cherry, along with some dense leesy brioche and maybe some barrel spice.
KK
Kerry Kennell
Review Date: 11/2025Kerry Kennell
At first taste, the Jansz “Premium Rosé” Brut elicits an instant WHAT?! It’s a delightful surprise how good it is for the price! This sparkling overachiever hits that sweet spot for value-driven bubble enthusiasts (like myself) who still crave finesse in their glass. The color is a charming blush, like your cheeks after a complement from your crush, while a fine bead of soft bubbles delivers clean and delicate notes of fresh raspberry, rose Turkish delight, and white nectarine, all laced with a whisper of white-chocolate creaminess. These confectionary impressions are neither sweet nor cloying, but effortlessly balanced and deeply satisfying. This is something I definitely want around for entertaining or sipping as a refreshing reward after a long day of tasting other wines.
Notes
This “Méthode Tasmanoise” sparkling wine is made from 94% Pinot Noir, 4% Chardonnay and 2% Pinot Meunier sourced from selected vineyard sites across Tasmanian ranging from the Pipers River and Tamar Valley regions in the north of the island and the Coal River Valley in the south. Tasmania’s cool latitude and maritime climate is ideal for producing elegant sparkling wines with vibrant fruit flavors and high natural acidity. Classic Champagne Method techniques are used throughout the winemaking process for this cuvee: hand picking, gentle whole cluster pressing, cool fermentation, and 24 months of aging on lees in bottle prior to disgorgement.
Details
| Type | Sparkling Wine |
|---|---|
| Origin | Australia |
| Bottle Size | 750 mL |
| SKU | 1053019 |