Jansz Tasmania Vintage Cuvée

Jansz Tasmania Vintage Cuvée bottle image

Wine Description

The Jansz Vineyard in the Pipers River region in Northern Tasmania is one of the great sparkling wine vineyards in Australia. Planted on deep, free-draining, ferrasol soils overlooking Bass Strait, these soils and climatic conditions combine to allow long cool ripening on beautifully balanced vines, whilst also minimising the risks of frosts. The resultant fruit is intensely flavoured and balanced with lingering natural acidity.

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Acclaim
“Lemon, grilled and white peach, with saline, nougat and toast notes open, with a slight acetone tinge. Bubbles are prickly in the mouth and there’s similar flavors to the nose. It is a solid, dry bottling for every day drinking.” — Wine Enthusiast, Dec 2023
“A complex and well-structured sparkling wine with a wide range of red berry and candied citrus aromas plus a touch of brioche. The creamy richness and generous weight on the palate easily balances the racy acidity. Long and elegant finish with nice lemony freshness.”
— James Suckling, Oct 2022
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Vineyard & Production Info
Vineyard name
Jansz Vineyard
Soil composition
deep, free-draining, ferrasol soils
Elevation:
200-400 feet
Average Vine Age:
25 years
Certifying Organizations:
ISO14001; Entwine Australia
Sustainability Certification:
EPA Acredited Sustainability Licence
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Winemaking & Aging
Varietal composition:
62% Chardonnay, 38% Pinot Noir
Fermentation container:
Stainless steel tanks and oak barrels
Malolactic fermentation:
Yes
Fining agent:
Animal based
Type of aging container:
Stainless steel tanks and Hogsheads and bottle
Type of oak:
French
Length of aging before bottling:
4 years
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Analytical Data
pH level:
3.13
Acidity:
6.6 g/L
Alcohol:
12.5 %
Residual sugar:
4.5 g/L
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Wine Production

Each block from the Jansz vineyard was hand-harvested and made separately and kept this way until blending late in the year. Gentle handling, partial barrel fermentation and complex assemblage blending has resulted in this powerful 2014 Jansz Vintage Cuvee. Extended ageing on yeast lees for a minimum of 3.5 years after the secondary fermentation gives wonderful complexity to the final wine.

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About the Vineyard

A late, but wet winter, ensured the soil profile was filled prior to budburst. Cool to mild conditions throughout flowering continued until Christmas when the temperature started to rise.
Summer was warm and dry throughout, resulting in naturally
higher acidity with richer, fuller flavours.