Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2019 edition article, Weekday Wines (see blue link below).
Jansz Premium Cuvee NV - August 2019 Decanter review
Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2018 edition review of Festive Buys (see blue link below).
Jansz Premium Cuvee NV - January 2018 Decanter review
In 1986, esteemed Champagne house - Louis Roederer partnered with the owners of Heemskerk Wines to produce Tasmania’s first premium vintage sparkling wine. They saw the similarities between the climate here and the famous wine region of their homeland. In 1997, the Hill-Smith family purchased the vineyard and began the journey that has seen Jansz Tasmania become the most highly regarded sparkling wine house in Australia.
The Jansz Tasmania vineyard sits to the northeast of the island state within the Pipers River region of the Tamar Valley. This cool little corner is colloquially known as ‘Sparkling Tasmania’. Temperatures here are moderated by close proximity to Bass Strait. The ocean breezes keep the temperature up during winter – minimising risk of frost, and down in summer – allowing our grapes to ripen slowly and develop intense, delicate and refined flavours. Resting on a bed of pure, red, free-draining basalt soils, the Jansz vineyard truly is the perfect site to grow grapes for world-class sparkling wines. At Jansz, the focus is on the vineyard.They believe the vineyard is where the wine is born. Every day during the growing season, the winemaker walks the vines and tastes the grapes to gain an intimate understanding of each of the twenty-three one-hectare blocks. This experience informs every decision Jansz make from picking to fermenting. That focus on the vineyard has been instrumental in establishing Jansz as Australia’s sparkling wine specialist.
Classical sparkling winemaking techniques are used here: grapes handpicked, gentle whole-bunch pressed, cool fermentation, 100% MLF, complex assemblage and extended ageing on lees after bottle fermentation all combine to produce a stylish and complex wine. In particular, to maximize blending options and complexity in the final wine, batches are kept separate during winemaking. Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible. The perfect balance for the Premium Cuvée is reached at just over two years.
60% Chardonnay, 40% Pinot Noir.
Honeysuckle and citrus scents are immediately apparent with slight aromas of nougat, roasted nuts and a hint of strawberry from the Pinot Noir. A well-balanced palate of delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.