Jansz Premium Rose

Jansz Premium Non Vintage Cuvée Sparkling Rosé, Tasmania, Australia

Grapes: A classic "Champagne” blend, multi vintage, Pinot Noir dominated with Chardonnay and a dash of Pinot Meunier.

Jansz Rosé offers a vibrant delicate pink colour with a fine persistent bead, notes of Turkish delight and delicate rose petal floras, with fresh cream and nougat. This wine is rich with the creaminess of the mousse while the Pinot contributes strawberry notes that fill the palate, giving a nice fresh finish. A great wine for enjoying as part of a celebration or on a beautiful afternoon.

Critics' Tasting Notes:

"This Pinot Noir-dominated blend is always well-made and appealing. They call the production method "Tasmanois", a cheeky avoidance of the 'C' word which is not allowed in such traditional method sparkling wines. Aged on the lees for 18 months, it has a dosage of 9.5g/l. Pale salmon pink in colour, there is both strawberry and crunchy red apple on the nose, though there is a hint of biscuity richness in there too. In the mouth it is quite full with a cushion of mousse and fruit-forward, mouth-filling flavour. It does have some nuances of herbs and flowers in there, but the fruit and good acid balance drive forward, into a pleasingly crisp finish."

90/100 points, Tom Cannavan, January 2021

"The grapes for this rosé are sourced from selected sites across Tasmania, from the Pipers River and Tamar Valley regions in the north, to the Coal River Valley in the south. The colour is barely there, but the wine is ever present thanks to its enticing creamy textures, strawberry, pie crust, and elegant styling. It is a perfect match with smoked salmon blinis and crème fraîche. The winemaking is a simple affair: hand-picking, gentle whole bunch pressing, cool fermentation, full malolactic fermentation, assemblage, and extended ageing on lees. It is released after three months of bottle age. The blend is 77/23 pinot /chardonnay. Now under Diam cork to preserve all its most delicate scents."

91/100 points, Anthony Gismondi, GISMONDI ON WINE, April 2024