Tasmania Vintage Rosé

Perfect as an aperitif or to accompany a special meal. Try it with tuna sashimi, freshly caught lobster, or roasted beetroot and cumin dip with toasted pita bread.

Above average rainfall in winter with a cool, wet spring and below average temperatures through November resulted in late flowering and reduced yields. December saw a return to warmer day temperatures with very cool nights, remaining warm and dry until late autumn. Perfect weather to allow long, even ripening while retaining beautiful natural acidity in the grapes. An outstanding quality vintage.

The wine was disgorged after two and half years of ageing on lees to develop complexity and sophistication.

The grapes were handled gently during harvest and in the winery. Fermentation in aged French oak barrels for seven months is followed by tirage and secondary fermentation in bottle.

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.