Tasmania Vintage Cuvee 2003
The warm dry conditions throughout vintage hastened the flavour development. Sparkling fruit quality was high, with all of the Jansz Vineyard hand harvested before the April rains. Individual blocks were selected, hand harvested and fermented separately. Select batches undergo barrel fermentation and lees stirring. This, coupled with malolactic fermentation for all wines, gives distinctive creaminess and layers to the palate. Four years ageing in bottling on yeast lees after the secondary fermentation gives classical yeast complexity for the final wine. Aromas of lemon and honeysuckle are evident from the chardonnay fruit, coupled with fresh strawberries and rose petals from the pinot noir. The years of yeast age have added aromas and flavours of shortbread, brioche and toast to the nose and palate, and a lovely, layered, texture to the mouth feel. The wine is perfectly balanced with great length of flavour and lovely crisp acidity. A single vineyard wine with all the classical notes of great Tasmanian sparkling wine.