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Jansz Premium Rose

Rosé Sparkling Wine from Tasmania, Australia
  • JH93
  • WW92
  • D92
  • WE90
  • WS90
  • W&S90
  • JS90
12.5% ABV
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4.3 37 Ratings
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4.3 37 Ratings
12.5% ABV

Winemaker Notes

The Jansz Premium NV Rosé is based upon Jansz wines of several vintages. Specially selected and crafted individual batches from cool climate locations in Tasmania, form this wine. Every site used to source grapes is specifically designated to growing fruit for sparkling wine. All batches are kept separate during winemaking to maximise blending options and the complexity of the final wines. The wine then goes through secondary fermentation in bottles and is aged on yeast lees for as long as possible with the average age of the final blend being 18 months to two years.

Critical Acclaim

All Vintages
JH 93
Australian Wine Companion
Salmon-pink; the higher percentage of pinot meunier has a considerable impact, the strawberry, spicy notes more evident; good length and balance.
WW 92
Wilfred Wong of Wine.com
Unique and refined, this wine speaks so well of Tasmania! The delicate Jansz Premium Rose is so pretty and so stylish; wonderful aromas of wild strawberries and delicate flowers; medium bodied on the palate and bright with the zest of life; lively tart and ripe strawberry flavors on the palate; crisp and rewarding in the finish. (Best Served: Marketplace arrival to three years)
D 92
Decanter
With 68% Pinot Noir and 6% Pinot Meunier in the blend, this pale salmon traditional method rose has lingering, creamy strawberry and shortcake nuances to the palate; 26% Chardonnay gives line and length. Supremely drinkable.
WE 90
Wine Enthusiast
This pale salmon rose is a reliable sparkling wine at a very good price. The latest NV release is toasty on the nose, then offers just faint hints of peach or berry flavors. It's lithe yet creamy on the palate, with a long finish. Editors' Choice.
WS 90
Wine Spectator
A very pale rose, with just a hint of berry poking through the smoky, toasty aromatics. Deft and elegant in texture.
W&S 90
Wine & Spirits
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.
JS 90
James Suckling
A fresh rosé sparkler with some cranberry essence and white roses. Light to medium body, some pretty acidity and a fruity finish.
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Jansz
Jansz, Tasmania, Australia
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Jansz vineyards lie in the Tamar Valley along the Northern Tasmanian route at the heart of Tasmania's Pipers River region, an area known worldwide as "Sparkling Tasmania." With a mantle of red basalt soils and a cool climate moderated by its close proximity to the ocean, it is ideal for the slow ripening of fruit and lingering acidity so essential to the production of premium sparkling wine. In fact, the area's climate so resembled Champagne and Burgundy that several leading French Champagne houses considered basing new operations there.

Tasmania

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Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of sparkling wine. Naturally the region also excels in top quality still wines from Pinot noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.

Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

HNYJTAROENVC_0 Item# 90757