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Jansz

Jansz Brut Rosé

Jansz Non Vintage Brut Rosé has a lovely pink colour, strawberries and summer berries on the nose and the palate. Soft, creamy finish. Perfect summer drinking.

Jansz Vintage Rose

This Sparkling rose by Jansz is a blend of Chardonnay, Pinot noir and Pinot meunier. Intense aromas of Turkish Delights, rosewater and strawberries fill the nose, while the mouth comes alive with luscious layers of Pinot truffles and the creaminess of bright rose and strawberry fruits.

Jansz Tasmania Vintage Cuvée

Jansz Tasmania Premium Cuvee Non-Vintage 3xGB 3xNon GB Non-Vintage

Jansz Vintage Chardonnay Special Release

Jansz Rose Non-Vintage Sparkling

Jansz NV Rosé is Tasmanian and Tasmania is renowned as Australia's home of great quality sparkling wine. It's cool latitude and maritime climate are ideal to produce powerful fruit flavours balanced by elegance and natural acidity. This pale salmon rosé 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.

Jansz Non-Vintage Sparkling

As the only Tasmanian specialist devoted to the traditional methods from Champagne, this is a unique offering from a great region for sparkling. Honeysuckle and citrus scents are immediately apparent, with slight aromas of nougat, roasted nuts and a hint of strawberry from the Pinot Noir. Delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.

Jansz Premium Rose Non-Vintage

Jansz Brut Vintage

Tasmania is producing world-class sparklings and this is one of the very best examples. Subtle complex and elegant it shows fine intense fruit with classic toasty creamy yeast character.

Jansz Vintage Methode Champenoise

Tasmania-based Jansz produces excellent sparkling wine and this is one of their finest. It's a rich, voluptuous style, with creamed honey and honeysuckle notes. A touch of aldehyde adds to the complexity and highlights its citrus and stone fruit before a persistent finish. The acidity cleanses the palate, making this a neat match to canapés but also to prawns, lobster or scallops.