Tasmania Vintage Pipers River

Angel hair pasta with lemon, hazelnut and sage or lemon crème brûlée.

Above average winter rainfall led into a cool, wet spring with temperatures remaining below average to the end of November. These conditions resulted in late flowering and reduced yields. Warmer temperatures in December prevailed until late autumn, remaining warm and dry with cool nights. Perfect weather to allow long, even ripening while retaining lovely acidity to produce grapes of outstanding quality.

Extended ageing on yeast lees for over three years after secondary fermentation gives wonderful complexity to the final wine.

Each block is hand-picked and fermented as an individual batch. Gentle handling, partial fermentation in aged oak barrels for ten months and complex assemblage blending has resulted in this powerful and elegant wine.

It could be argued we’re completely mad growing grapes in the wild and unforgivingly cold Tasmanian environment. But there’s méthode to our madness. The climatic conditions of the Jansz vineyard rival the famed French wine region of Champagne. In fact it was originally with French contribution that Jansz became Tasmania’s first sparkling made using the traditional Méthode. Today we call it Méthode Tasmanoise. It’s the essence of a partnership between the environment and our winemaker. Just as the cool Tasmanian climate creates spectacular beauty in nature it is also instrumental in the creation of art in bottles.