Oz Clarke/Salvatore Calabrese in Cheers 11/13: "Tasmania's answer to Champagne is out of this world, with the aroma of honeysuckle that's just come into blossom and gorgeous flavours of lemon, toasted hazlenuts and a dollop of cream - and all at a very purse-friendly price. Classic traditional fizz exactly as it should be."
Terry Kirby in The Independent, 30/3/14: "Brilliant-value sparkler from Tasmania, where the cool climate replicates those European regions that produce the best bubbles. Chardonnay and Pinot Noir combine for gorgeous, light, ethereal flavours of lemons and fresh brioche. An easy-drinking party wine."
House and Garden, November 2014: "Croud-pleasing but serious enough for a connoiseur, this supple, dry, summer pudding-flavoured rosé shows the benefits of Tasmania's cool climate for making classy sparkling wine."
Victoria Moore in The Telegraph, 5/1/15: "So incredibly, ballet-pumps pale, it is almost not even right to call this rosé. Very Montelimar nougat, made from pinot noir and chardonnay and made by the traditional method (second fermentation in bottle), it’s phenomenally good, so soft, and silky, and pretty."
Decanter, December 2015: "A very elegant rose with the merest hint of pink. Delicate red apple and pear aromas give way to a finely textured mousse and a light, dry finish."
Tasmania is renowned as Australia’s home of great quality sparkling wine and the Jansz vineyard lies in the Tamar Valley in the heart of the Pipers River region in the northeast of this verdant island. With a mantle of red basalt soils and a cool climate moderated by the proximity of Bass Strait, the Jansz vineyards are ideal for allowing grapes to ripen slowly and develop the lingering acidity essential to produce a premium sparkling wine. Jansz was Tasmania’s first sparkling wine to be made according to the traditional méthod champenoise and, as the only Tasmanian specialist solely devoted to the art of sparkling winemaking, Jansz Tasmania has since come to describe the technique used in creating each of their definitive wines as Méthode Tasmanoise.
A blend of Pinot Noir and Chardonnay, the wine underwent secondary fermentation in the bottle and was aged for a minimum of two years.
A vibrant pink colour, reminiscent of rosewater and salmon, this is a very delicate sparkling wine. With a lifted nose of delicate rose petal and Turkish delight, from the Pinot Noir, it goes on to display fresh cream and nougat, from the malolactic fermentation and extended aging on the lees. The palate is balanced, with layers of strawberries and creamy, fine fruit. It is dry and crisp on the finish, with a zingy acidity that makes it ideal for food, such as canapés or and fish and chips. Yum.
As low as: £35.00This gift is just too pink and delicious for words. If we have to look at it much more we'll need to pop that Jansz cork. This staggering Tasmanian rosé is one of the very best sparklers in the Oddbins range - and that's counting Champagne. Along with Chateau Coussin - a veritable Grace Kelly of a rose - we think that any pink lover will be utterly delighted.
As low as: £19.00This staggering Tasmanian rosé is one of the very best sparklers in the Oddbins range - and that's counting Champagne. Handmade by a lady who likes to tend each vine individually according to its precise needs, everything about this beautiful glimmers with rose tinted quality.