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Methode Tasmanoise

“This is Australia’s most consistently excellent sparkling wine producer” 
Matthew Jukes,

Jansz is something of a re-discovery for me. I remember being impressed when I tried Tasmania's revolutionary first sparkling wine back in the the mid-nineties but a quarter Century later, I just got to taste the latest releases of their top cuvees, with new winemaker, Jennifer Doyle. Like Champagne, the wines are produced via the Traditional Method (FKNA Methode Champenoise), which Jansz have, tongue-in-cheek, re-named Methode Tasmanoise. Each of the four wines is entirely distinct and characterful. The Vintage Cuvee is fresh and vivacious, whilst the Vintage Rose is delicate and fragrant. My Wine of the Tasting was the Single Vineyard Chardonnay, which has incredible impact right from the get go. Last but by no means least, the Late Disgorged is a must-try for all lovers of the Bollnger R.D. style who don't feel like paying Grande Marque Champagne prices! All four of these small production cuvees are superb value and highly recommended.

Established in 1986, Jansz Tasmania specialises in crafting luxury sparkling wines from Tasmania. Louis Roederer recognised the similarities of the Tasmanian climate to that of Champagne and planted Pinot Noir and Chardonnay vines. It was this foresight which led to the production of the first Tasmanian vintage sparkling wine in 1989 using traditional Méthode Champenoise; a tradition that has continued today. Now Australian owned by the Hill-Smith family since 1998, the vineyard was renamed Jansz Tasmania, paying homage to Abel Janszoon Tasman who first sighted the island in 1642. 

ETA is late July to Early August

2015 Vintage Cuvee
54% Chardonnay, 46% Pinot Noir

90 Bot @ £105 per 6 Bot Case, in bond
£146.58 duty & VAT paid

This has such an exuberant nose of Brioche, marmalade and elderflower. The mousse if very fine and there's crisp, lively acidity. Ripe, with tropical flavours of mango and passion fruit. Impressive structure, balance and a long fragrant, aromatic finish. It's a whole lot of fun but with a serious side too. Residual sugar is a low 5g/l.
Simon Quinn, VinQuinn 

Attractively floral with red berries, lightly spiced pastry, bread dough and lemons, as well as some lightly chalky notes. Really fresh and subtly complex. The palate has a fine texture with freshly sliced apples, a mere hint of honey, strawberries, some clotted cream and a smooth build to the finish. 
93 points James Suckling


2017 Vintage Rose
100% Pinot Noir

60 Bot @ £105 per 6 Bot Case, in bond
£146.58 duty & VAT paid

The colour is a very attractive pale salmon. Strawberry and rosewater perfumed. The palate is a succulent summer pudding of berries and cherries, with a touch of Turkish Delight. The mousse is fine and very persistent. The slightly higher residual sugar of 6.3 g/l perfectly counterpoints the racy acidity. Textured and nuance, with effortless structure. This is so refreshing and delicate; every drop deserves to be lingered over and savoured. Bring on the sunshine!
Simon Quinn, VinQuinn 

2013 Single Vineyard Chardonnay

48 Bot @ £215 per 6 Bot Case, in bond
£278.58 duty & VAT paid

The six and a half years that this has spent on its lees really shows on the gorgeously rich and layered nose. Biscuit, toast and citrus, with a hint of pineapple. Again, the mousse is exceptionally fine. The palate is plush and superbly expressive; a complex marriage of citrus, honey and spices. Whilst rich and intense, it displays restraint and like the other wines in the range, impressive balance. There's a mineral character throughout and a savoury component that lends itself to a variety of fish and poultry combinations. Residual sugar is a minimal 5.5 g/l. The finish is jaw-droppingly long. It's everything I want from a serious and sophisticated Blanc de Blancs. Only 2884 bottles were produced.
Simon Quinn, VinQuinn 

2012 Late Disgorged
55% Chardonnay, 45% Pinot Noir

12 Bot @ £235 per 6 Bot Case, in bond
£302.58 duty & VAT paid

Redolent with ripe Pear William, Cox apple and honeysuckle. The palate follows through with a distinctive apple strudel character of baked apple, cinnamon and lemon zest. The 4 g/l of residual sugar keeps this lean and keen; capable of standing up to some bold food combinations. The profound finish is nutty, with a note of stem ginger at the end. Structured, complex and evolved as it is, this will continue to develop in the cellar.  
Simon Quinn, VinQuinn

55/45% chardonnay/pinot noir, 7 and a half years on lees (2741 days), disgorged Jun '20. The result is a very intense wine that is still fresh, fruit and acidity more obvious than brioche/lees complexity. Remarkable.
96 points James Halliday

Traditional Method

Most of the world’s best sparkling wines, such as Champagne, employ the traditional method. Still wine is bottled before additional yeast and sugar are added, incurring a secondary fermentation in-bottle, producing the bubbles.

The now sparkling wine is left to age on the dead yeast (lees), which adds richness and a biscuity character. The bottles are 'riddled', i.e. frequently turned and slowly angled upwards until all the sediment rests falls to the neck. The wine is then disgorged to remove this sediment. Dosage, a blend of sugar and wine is added before bottling, in order to provide balance with the natural acidity.

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