Vintage Cuvée

Grilled Chicken Breasts with Grapefruit Glaze.

Every block from the Jansz Tasmania vineyard was handharvested, produced separately, and kept this way until blending late in the year.

Close to five years ageing on yeast lees after the secondary fermentation gives wonderful complexity to the final wine.

Gentle handling, partial barrel fermentation and intricate blending has resulted in this classic 2011 Jansz Tasmania Vintage Cuvée.

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.