Pale, copper coloured sparkling wine that has spent seven months in oak and at least 18 months in bottle before being disgorged. It’s a blend of 68% Pinot Noir 26% Chardonnay 6% Pinot Meunier. The oak appears to have added extra texture and weight to the wine. It’s a bone-dry wine, despite having a residual sugar of 9 g/l. Austere and moderately complex sparkler with an appealing toasty influence.
With 68% Pinot Noir and 6% Pinot Meunier in the blend, this pale salmon traditional method rosé has lingering, creamy strawberry and shortcake nuances to the palate; 26% Chardonnay gives line and length. Supremely drinkable. (SA)
Under Diam for the first time ever (hoorah!), Jansz Rosé retains its gorgeously subtle pale salmon hue. More toasty and biscuity and less perfumed than usual, there are notes of wild strawberries, watermelon and hints of tomato, concluding with cool Tasmanian acidity and gentle phenolic grip.
There aren't many better values in rosé sparklers than this. Hints of toast and citrus add nuance to strawberry scents on the nose, while brioche notes add depth to the palate. It's a bit creamy in texture, yet remains dry and refreshing on the finish. *Editor's Choice* (JC)
A fresh rosé sparkler with some cranberry essence and white roses. Light to medium body, some pretty acidity and a fruity finish. Drink now.
A savory sparkler, this wine’s tart strawberry flavors and bitter apple-skin notes set an austere style, while the fine bubbles make it friendly. Clean and firm, this will needle an appetite for raw oysters.
A very pale rosé, with just a hint of berry poking through the smoky, toasty aromatics. Deft and elegant in texture. Drink now. 250 cases imported. (HS)
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