Region and Vineyards
Tasmania’s Pipers River region is renowned for producing some of Australia’s most refined sparkling wines, thanks to its cool climate and maritime influence. The vineyard, situated on deep, free-draining ferrosol soils, overlooks Bass Strait, benefiting from long, even ripening conditions that preserve fresh acidity and purity of fruit.
The combination of cool, dry summers and crisp nights ensures the grapes retain intense flavour concentration, crucial for producing world-class méthode traditionnelle sparkling wines. The region’s unique terroir imparts structure, finesse, and minerality, setting Jansz apart as a leading Australian producer of luxury sparkling wines.
Winemaking
Jansz Vintage Cuvée 2017 is a blend of 54% Chardonnay and 46% Pinot Noir, sourced from the finest estate vineyard blocks. Each block is hand-picked and vinified separately, allowing for meticulous blending to achieve balance and complexity.
A portion of the base wine undergoes partial fermentation in aged oak barrels for ten months, enhancing textural richness. Following secondary fermentation in bottle, the wine is aged on yeast lees for over 36 months, adding subtle brioche, nougat, and hazelnut nuances. The result is a sparkling wine of depth, precision, and elegance, with a fine bead and persistent mousse.
Tasting Notes
- Color: Pale gold with a delicate bead and fine mousse.
- Aroma: Honeysuckle, citrus zest, and lemon curd, with layered notes of sweet brioche, toast, and nougat.
- Palate: Elegantly structured, featuring preserved lemon, white peach, wild strawberries, and sea spray, evolving into truffle, roasted hazelnuts, and delicate minerality. A refreshing natural acidity ensures a long, balanced finish.
Did you know?
Jansz Tasmania was established in 1986, with a commitment to producing premium sparkling wine that reflects Tasmania’s exceptional terroir. The name Jansz pays tribute to Abel Janszoon Tasman, the Dutch explorer who first sighted the island in 1642.
Wine Pairing Ideas
- Angel hair pasta with lemon, hazelnut, and sage – The citrus and nutty elements of the dish complement the wine’s creamy texture and toasty complexity.
- Lemon crème brûlée – The wine’s fine acidity and subtle sweetness balance the rich custard and caramelized top.
- Pan-seared scallops with beurre blanc – The fresh acidity and minerality elevate the sweetness and silkiness of the scallops.
- Fresh oysters with mignonette – The salinity and crisp bubbles perfectly match the briny freshness of oysters.
