Region and Vineyards
Jansz Tasmania sources fruit from selected cool-climate vineyards across Tasmania, including Pipers River and Tamar Valley in the north and Coal River Valley in the south. This wide sourcing base gives the winemaking team a valuable palette of Chardonnay and Pinot Noir components, each vinified separately to preserve character and increase blending precision. Tasmania's maritime setting, long growing season and naturally cool conditions are central to the wine's purity, freshness and measured ripeness.
That island climate is the key to the wine's style. Slow ripening helps retain acidity while allowing flavour to build gently, which is why Tasmania has become one of Australia's leading regions for traditional-method sparkling wine. In this cuvée, the regional signature shows clearly in the wine's bright citrus profile, fine mousse and saline, refreshing energy. Jansz itself describes Tasmania as the ideal place to craft premium sparkling wine, and the finished wine reflects that confidence with clarity and balance.
Winemaking
The wine is made from 66% Chardonnay and 34% Pinot Noir, a classic sparkling blend that favours brightness, line and finesse while still allowing breadth and texture. Hand-picking and gentle whole-bunch pressing help protect delicacy and purity of fruit from the outset, while cool fermentation preserves aromatics and freshness. The estate also notes 100% malolactic fermentation, which softens the wine's acidity and adds a creamier, more supple mouthfeel.
Jansz uses bottle fermentation and keeps component batches separate during winemaking to maximise blending options and complexity. The wine spends a minimum of 18 months on lees, building layers of nougat, roasted nuts and pastry-like autolytic character, before release with at least three months of bottle age. The finished sparkling wine carries 12.0% alcohol, 8.6 g/L residual sugar, 6.62 g/L total acidity and a pH of 3.15, giving it a dry, fresh and finely balanced profile.
Tasting Notes
- Color: Very pale gold, animated by a fine, persistent mousse that immediately signals precision and polish.
- Aroma: Honeysuckle, citrus zest and fresh strawberry rise first, followed by more savoury notes of nougat and roasted nuts from extended lees ageing.
- Palate: Balanced and creamy, with delicate fruit flavour, refreshing natural acidity and a dry, fresh finish that lingers on citrus and nougat.
Did you know?
Jansz Tasmania has been devoted exclusively to sparkling wine since 1986, making it one of Australia's specialist houses in the category rather than a still-wine producer with a sparkling side project. The name also nods to Abel Janszoon Tasman, the Dutch explorer associated with the island's European discovery, giving the brand a strong sense of place and identity.
Wine Pairing Ideas
- Natural oysters: Their briny freshness mirrors the wine's acidity and saline lift, while the creamy mousse softens the texture beautifully.
- Fritto misto with lemon aioli: Crisp fried seafood loves sparkling wine, and the cuvée's citrus and dry finish keep the pairing lively rather than heavy.
- Grilled garlic asparagus: The wine's freshness and gentle autolytic notes handle the vegetable's assertive flavour more gracefully than many still wines.
- Smoked salmon blinis: The creamy texture, subtle toastiness and bright acid line complement both the richness of the fish and the softness of the blini.
