PV Tasting Notes
The elegant, frothy, crisp, light-bodied ambitious sparkler non-vintage Brut Cuvee is a blend of 51% Chardonnay, 46% Pinot Noir, and 3% Pinot Meunier and was aged on its lees for 28 months. Notions of brioche and tangerine skin are accompanied by pinpoint bubbles and boat loads of character.
Independently rated by price as one of the "Worlds Best Value" Sparkling wines aviailable on the Market, Oct 2007.
Independent ReviewDecanter Regional Trophy Winner 2011 Awards
89 points – Robert Parker's The Wine Advocate June 2011
A blend of 53% Chardonnay and 47% Pinot Noir, undergoing 100% malo-lactic and aged for 24 months on lees, the NV Jansz Cuvee Non Vintage Cuvee has a citrusy nose of lemongrass and orange peel over notes of baking bread, straw and chalk dust. This brut style has fine, frisky bubbles and crisp acid that is nicely matched against a small amount of dosage (9 grams per liter), finishing long and zesty. Drinking now, it should remain fresh and vibrant for 2-3 years+.
90 points – Stephen Tanzer, International Wine Cellar
Pale gold with a light mousse. Peach and melon on the nose, with a pungent floral quality building with air. A silky, fine-grained midweight with ripe orchard and pit fruit flavors and a late kick of floral honey. Finishes with gentle melon and peach flavors and impressive length. Lots of flavor for the money here. 90 points
Now part of the Yalumba group, this was one of the early sparkling wine labels of Tasmania, stemming from a previous relationship between Heemskerk and Louis Roederer, the ultra fine Crystal Champagne producers. Its 15 hectares of Chardonnay, 12 hectares of Pinot Noir and 3 hectares of Pinot Meunier correspond almost exactly to the blend composition of the Jansz wines. It is the only Tasmanian Winery devoted to the production of Sparkling wine, which is of high quality.
The Jansz Premium NV Cuvée is based upon Jansz wines of several vintages. Specially selected and crafted individual batches from cool climate locations in Tasmania form this wine. Every site used to source grapes is specifically designated to growing fruit for sparkling wine.
Technical Data:
Total Acid: 6.5 g/L
pH: 3.13