Jansz – aka ‘Methode Tasmanoise’

Although a wine made by the island’s first vigneron (Mr Bartholomew Broughton) actually won an award at the Paris Exhibition of 1848, it was Jansz that became Tasmania’s first sparkling wine to be made according to the traditional méthode champenoise. In 1986 the Rouzaud family (owners of Champagne Louis Roederer) and and its former head Jean-Claude was personally involved in establishing the vineyard for this ambitious sparkling wine project. The Hill Smiths of Yalumba, who had read a Moet & Chandon report on the Tamar region back in the 1980s and closely monitored the progress of these sparkling sites with interest, bought the estate from Andrew Pirie in 1997, immediately re-naming it “Jansz” (after Dutch Explorer and first European settler in Tasmania).

Award-winning Roseworthy graduate and sparkling specialist Natalie Fryar joined the Jansz team just before vintage in 2001(after six years at Seppelts Great Western). Fryar has since made the “Australia Day Wine of The Year” four times, and as the only Tasmanian specialist solely devoted to the art of sparkling winemaking, Jansz Tasmania has come to describe the technique used in creating each of its definitive wines as “Méthode Tasmaniose”.

Jansz Tasmania vineyard lies in the Tamar Valley in the heart of the Pipers River region in north eastern Tasmania, ideal for allowing grapes to ripen slowly and develop the lingering acidity essential to produce a premium sparkling wine. The Jansz vineyard consists of 23 hectares split into 20 individual blocks. While each sparkling cuvee within the house of Jansz is different, there’s a finesse, delicacy and creaminess, plus a refreshing, natural acidity that sets them all apart.

The secret of Fryar’s success is no doubt a combination of a superb, carefully managed, site in Australia’s best region for sparkling wine, and the precise choices she makes at picking plus her attention to detail in the winery. Fryar believes the key to making Jansz is looking for the point in the maturation process at which you get perfect acid balance. Succeed and you get mouth-watering natural acidity. Waiting for the perfect moment to pick the fruit from the vineyard each year is something that she takes seriously: “You’ve really got to get to know the fruit you’re working with and form a close relationship with the viticulturists and grape growers.”

Fryar also flies off to Champagne every opportunity she gets in order study further with the greatest sparkling winemakers in the world. However, just like Ed Carr over at the House of Arras, Natalie wants to make wine that is distinctly Tasmanian – not an imitation of champagne. Her work schedule is split between Northern Tasmania and the Barossa Valley. From February, she is in Tasmania checking the fruit maturity of the Jansz vineyard and those of their growers, and preparing for vintage. Once the grapes are crushed, the juice is chilled to 0°C and dispatched to Yalumba. It is transferred to the Jansz tank farm or barrel with Fryar visiting at key times during its maturation. The process continues with the pinot from another of the Hill Smith vineyards, Dalrymple, harvested, vinified and taken to the Barossa, usually by May. June sees her back in South Australia for the sparkling wine bottling before she returns to Tasmania to supervise pruning. Most of the second half of the year is in the Barossa with blending, tiraging and more.

Jansz Tasting Notes

There are two rose styles in the Jansz portfolio:  NV Jansz Premium Rosé which is pinot dominant: pinot noir (60 per cent), pinot meunier (3 per cent) and chardonnay (37 per cent), and is given between 26 and 28 months on tirage. It is fragrant, medium bodied with a tight structure, some strawberry flavours, creamy texture, and soft, gentle acidity. This is a great value local sparkling hero wine. Its more powerful and focussed sibling is the vintage rose which is 100% pinot noir and incorporates oak aging of some components to develop complexity and sophistication..

Latest vintage release 2007 is pale pink rose with an intense lifted nose of strawberries and cream. The palate is a sorbet like blend of turkish delight, fresh citrus notes and yet more strawberries in liqueur. Barrel fermentation has given this wine a touch of fine tannien, which coupled with beautiful natural acidity makes for a mouth-watering, lingering rich finish.

The 2007 vintage was exceptional in the Pipers River region. Despite Tasmania recording the worst spring frost for 30 years, the Jansz Vineyard’s maritime proximity meant it was spared this trauma. Crops were naturally low, about 15% lower than 2006. This, coupled with a dry and cool but sunny summer and autumn, meant the fruit for vintage 2007 was harvested with intense fruit flavour and was balanced by high natural acidity. In fact, 2007 is regarded as one of the top three vintages of the decade.

You can purchase the superb value Jansz NV Rose on line for only $22 at Dan Murphys

For a chance to sample the superb Jansz 1997 vintage rose join Champagne Jayne at “Food For Thought”  lunch with Maggie Beer on Monday 7th March 2011 to celebrate the centenary of International Women’s Day

Corks of Jansz Premium Rose sparkling will also be popping on International Women’s Day at Vivo

To book Champagne Jayne as a corporate speaker or effervescent tour guide contact Dianne Lofts +61 (0)412 756 073