Back in January of 2012, we had an “Almost Champagne Friday” featuring Jansz Brut, which I also love. Somehow I never imagined it would take me this long to get around to writing about the Rosé – which we (Carol and I) drink more often than any other 5 or 6 Rosés combined. It is our go-to food fizz. The grapes are grown and the wine is made in the cool climate of tasmania but in most blind tasting, I think this would get pegged as Champagne. Here are some details:
The winery is owned by the Hill Smith family who also own Yalamba. The winemaker, Natalie Fryar, has been there since 2001 and before that she had five years of sparkling winemaking experience at Seppelt’s Great Western. As Tasmania – surrounded as it is by cold water – has one of the coolest climates of any new world wine region, it is ideal for growing sparkling wine grapes. Perhaps I should also mention that I drink Jansz Rosé out of Riedel “Grand Cru Riesling” glasses which are rapidly becoming a favorite for richer sparkling wines (Miss Carol still prefers the Riedel Overture Champagne glass).
JANSZ Premium Rosé, Piper’s River – Tasmania, NV ($23.99)
A 12.5% alcohol Methode Champenoise 68% Pinot Noir, 26% Chardonnay, and 6% Pinot Meunier made fully sparkling and finished with a dosage of .9% residual sugar. Spends about 18 months en tirage (on the yeast). Salmon in color, fully sparkling; dry, medium-bodied with fresh acidity and scant phenolics. Crisp, fresh, refreshing Rosé offering strawberry and cherry essences along with a bit of citrus and an earthy mineral component that blends in nicely with the fruit and toasty yeast. Complete, pure, delicious. Great food fizz. BS: 92+.
“Champagne for My Real Friends, Real Pain for My Sham Friends.” Francis Bacon (the painter, not the essayist)
PLEASE check the EVENTS PAGE for the annual 2011 CRU CLASSÉ BORDEAUX TASTING on Tuesday, January 21st at the Crystal Ballroom at the Rice in Houston.