Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Toasted almonds and brioche-like richness mark the nose of Jansz's 2013 Vintage Cuvee. Always a reliable source for Tasmanian sparkling, this vintage seems to have kicked things up a notch, marrying ample weight and texture with crisp, citrusy notes and a lingering finish.
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James Suckling
This shows some nice and spicy complexity on the nose with notes of lemon curd, dried jasmine, lemon drizzle cake and some praline. Linear and very pretty on the palate with a precise line of acidity, taut citrus fruit and a mineral finish.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
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.