Tasmania Premium Cuvée

Mustard-Glazed Black Cod with Fingerlings and Chive Puree.

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.

Tasmania is renowned as Australia’s home of great sparkling wines. The fruit used in this Cuvée is grown on selected, cool climate vineyards across Tasmania.

The perfect balance for our Premium Cuvée is reached at just over two years.

To maximize blending options and complexity in the final wine, batches are kept separate during winemaking. Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible.