Jansz Tasmania vineyard lies in the Tamar Valley in the heart of the Pipers River region in north eastern Tasmania. 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.
"94 Points. A blend of several vintages of individual batches from the vineyard sites specifically designated to growing grapes for sparkling wine for this sparkling wine-only producer. The Cuvee is chardonnay-dominant, backed up with pinot noir. Full yellow-gold, with some cashew aromas, followed by an intense mix of stone fruit, citrus and strawberries set in a creamy mid-palate, the citrus-toned finish clean and fresh.- James Halliday's Top 100 Wines, The Weekend Australian Magazine, 14-15 November 2009.
"One of a bunch of Jansz Tasmanian cuvees reflecting the nation's top sparkling makers and marking this state as the future of Aussie fizz. This has a lovely floral lift with sweet lemon fruit and a faint crush of almonds, a crisp citrus spectrum of flavours and some bodyweight from solid winemaking, with persistent bead, and line of texture, plus a light flinty finish."- Tony Love, Herald Sun, 27 October 2009.
"This Tasmanian gem is chardonnay dominant, with 55% chardonnay, a touch of pinot meuniere and the rest pinot noir, reflecting the planting philosophy of Louis Roederer (who was involved in a joint venture with Heemskeerk at the time). It has intense lemon citrus and apple flavours with a hint of yeast, and is fresh, vibrant and pristine with fine, dry acidity."- Peter Forrestal, Quaff.
