A blend that evenly harmonises fruit character, depth of maturity and the vivacious mood or cool Tasmanian acidity, in flavours of apple and pear finishing with biscuity, toasty complexity. It's long and even, culminating in well integrated acidity. (TS)
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. (LPB)
Light yellow-gold. Apple, melon and lemon on the fragrant, spice-accented nose. Fresh and lithe, with good energy to its citrus and orchard fruit flavors. Brisk, linear and precise, with finishing punch and lingering citrus notes. (JR)
Creamy flavors of pear custard soften this light, leesy sparkler. Chill it for crab.
Toasty and citrusy, this is a prototypical méthode Champenoise sparkler, blending Chardonnay, Pinot Noir and Pinot Meunier from the cool island of Tasmania, off Australia’s southern coast. It’s medium in weight, with a crisp lemony finish that invites a second sip. *Editor's Choice* (JC)
This light, zippy version is juicy with pear and toast flavors, and tightly wound to fly through the finish. Approachable and easy to drink. (HS, Web only-2012)
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