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Sparkling Tasmania – The home of Jansz

Tasmania has a longer wine history than many people realise. The first vigneron was Mr Bartholomew Broughton of New

Town (near Hobart), who began growing grapes with great success in the early 1820s. In fact, his wines won Tasmania’s first

international award at the Paris Exhibition in 1848. This vineyard continued until 1850 when the new owner pulled out the

vines, with little view to the future potential.

It was not until the decades following the second world war that winemakers began to realise the island’s potential for

producing exceptional cool climate wines. Pioneers like Jean Miguet from France and Claudio Alcorso from Italy brought the

vision and determination which ignited Tasmania’s fledgling wine industry.

The Jansz Tasmania vineyard lies in the Tamar Valley, on the Northern Tasmanian Wine Route, in the heart of the Pipers River

region - it is located in the small corner of north-eastern Tasmania that is becoming known as ‘Sparkling Tasmania’.

The name Jansz pays homage to Tasmania’s namesake, the Dutch explorer Abel Jansz Tasman who was the first European to

sight the island in 1642. Jansz Tasmania is blessed with a maritime climate, moderated by its close proximity to the ocean. This

provides ideal conditions for the slow ripening of fruit and lingering acidity so essential to the production of premium Sparkling

Wine. Given the influence of the maritime climate, it seems fitting that the name of this remarkable seafarer - Abel Jansz

Tasman - be taken for Tasmania’s first world class Sparkling Wine.

The undulating Jansz vineyard itself, part of the region probably once inhabited by the Leenerrertar people, was originally

named after Abel Tasman’s ship the Heemskerk. The winds that smacked its sails are softened in this sheltered corner of the

island.

The Jansz Wine Room & Interpretive Centre is still housed in what was the Heemskerk Winery, originally established in 1975.

With a climate close to Champagne and Burgundy, the area has captured the imaginations of many world-renowned

Champagne houses. In 1986 the owners of Heemskerk Wines, Graham Wiltshire and Bill Fesq, were joined by the esteemed

Champagne producers - Louis Roederer of Reims, France. Together they embarked on the production of a premium vintage

Sparkling Wine.

The head of Louis Roederer, Jean-Claude Rouzard, was personally involved in establishing the vineyard, planting it with the

classic varieties of Chardonnay and Pinot Noir. The ultra-cool growing conditions saw these grapes ripen slowly, developing

intense, delicate and refined flavours – the very essence of top quality Sparkling Wine.

The outcome would redefine the Australian Sparkling Wine genre. This wine would come to be known as Jansz.

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Méthode Tasmanoise: The making of Jansz

Jansz was Tasmania’s first Sparkling Wine to be made according to the traditional méthode champenoise – a legacy of Louis

Roederer, the prestigious Champagne house involved in the foundation of the vineyard now known as Jansz Tasmania.

Only those varieties possessing impeccable credentials in the making of premium Sparkling Wine have a place here, namely

Chardonnay, Pinot Noir and Pinot Meunier. The ultra-cool growing conditions of the Pipers River region allow the grapes to

ripen slowly and develop the essence of outstanding Sparkling Wine.

Jansz winemaker, Natalie Fryar, ensures that all grapes grown on the Jansz vineyard have reached their optimum flavour levels;

this is the perfect moment for picking. Each grape variety has an important contribution to make, with Chardonnay and Pinot

Noir forming the backbone of Jansz. Chardonnay contributes finesse and elegance, and generally accounts for 50 - 60% of

the final blend, while Pinot Noir delivers structure and longevity. In appropriate vintages, Pinot Meunier representing 3 - 5 %

contributes fullness and fruit weight to the wine.

As one of the very few Tasmanian specialists 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®. The term, Méthode

Tasmanoise, encompasses the Jansz winemaking philosophy, which at its heart remains true to the traditional Méthode

Champenoise.

“The Méthode Tasmanoise approach requires incredible attention to detail in the vineyard,” Natalie Fryar explained.

“For example, just prior to pruning we assess each vine to ensure it is ideally balanced. Treating the vines as individuals

ensures near-perfect ripening across each and every vine. Similarly, in the winery, I treat wine from each block

individually and apply a range of winemaking techniques, to best express the flavours from single blocks.”

After pressing and following primary fermentation, malo lactic fermentation takes place to soften acidity and to increase palate

complexity. During assemblage, one of the most critical parts of the winemaking process, Natalie assesses each of these base

wines to determine their place in the final Cuvée. Reserve wines may also be included in the blend to further increase palate

complexity. After assemblage the wine is put into bottle for secondary fermentation, during which the wine remains on yeast

lees allowing the development of an attractive creamy texture, with appealing nutty, bread-dough characters. The wine will stay

on yeast lees until Natalie determines that it has reached the Jansz benchmark - the perfect balance between fruit flavours and

of the flavours contributed by the yeast ageing, it is only then that it is released.

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Jansz Tasmania Vintage Cuvée

A single vineyard Cuvée with selected individual blocks hand harvested and fermented

seperately. Barrel fermentation, lees stirring and malo lactic fermentation for all wines,

contributes a distinctive creaminess and layers to the palate.

Jansz Tasmania Vintage Cuvée 2001 has lifted nose with an intense aroma of lemon and

honeysuckle from the Chardonnay fruit, coupled with fresh strawberries and rose petals from the

Pinot Noir. A minimum of four years aging on yeast lees after secondary fermentation has added

aromas and flavours of shortbread, brioche and toast to the nose and palate, and 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.

Jansz Tasmania Late Disgorged Cuvée

The 1997 assemblage is a blend of 50 Pinot Noir, 47% Chardonnay and 3% Pinot Meunier

sourced entirely from the Jansz Tasmania Vineyard.

The nose is intense and complex with aromas of brioche and truffles from long yeast aging,

honeysuckle and nougat from the Chardonnay and strawberries and cream from the Pinot Noir.

The palate has incredible richness and creaminess, not just from the very fine and persistent

bead, but also layers of flavours. The mid palate is filled with figs and stone fruit, with a

lingering finish of biscuits and short bread. The wine is powerful, but full of finesse and

finely balanced.

Jansz Tasmania Vintage Rosé

The 2002 vintage was exceptional across Tasmania but particularly in the Jansz vineyard. The

result was a small volume of intense but perfectly balanced Pinot Noir fruit. One block of

Pinot Noir, consisting of 20 short rows (J28) was selected for this wine. The grapes were hand

harvested and the resulting wine, hand crafted. The whole batch was fermented in old French

oak, developing complexity and sophistication. It was then tiraged as one small batch.

An intense and lifted nose shows all the hallmarks of Tasmanian Pinot Noir - rose petal, Turkish

delight and fresh strawberries, complemented by complex yeast and nougat aromas. The palate

is finely balanced, offering powerful yet elegant fruit flavours of strawberry and rose-petal,

enhanced by a fine and persistent mousse. The wine has great length and finishes with lingering

flavours of cream, hints of spice and aniseed.

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Jansz Premium NV Cuvée

This wine is crafted using wines of several vintages, with specially selected parcels of grapes

from Jansz Tasmania as well as the cooler regions of South Australia and Victoria - with the

largest parcels being Tasmanian. Every site used to source grapes is specifically designated to

growing fruit for sparkling wine.

A fine aperitif sparkling showing lifted fruit characters and complexity. Very pale gold in colour with a fine

bead and persistent mousse. This wine is a Chardonnay-dominant style that has finesse and balance with

complexity and length of flavour. The bouquet shows lifted aromas of honeysuckle and citrus fruits from the

Tasmanian Chardonnay, with nougat and roasted nuts derived from the tirage age, while the Pinot Noir

contributes delicate strawberry. The palate is well balanced with delicate fruit flavours, creaminess and

fresh acid, leading to a dry, light finish with lingering flavours of citrus and nougat.

Jansz Premium NV Rosé

Also crafted using several vintages of wines from cooler regions - with the largest parcels being

Tasmanian. All batches are kept separate during winemaking to maximise blending options and

the complexity of the final wines. The wine then goes through secondary fermentation in bottles

and is aged on yeast lees for as long as possible with the average age of the final blend being

18 months to two years.

Jansz Premium NV Rosé is vibrant delicate pink in colour with a fine persistent bead. The nose

offers lifted notes of strawberry and cream, with delicate rose petal florals. This wine is rich with the

creaminess of the mousse while the Pinot contributes strawberry notes that fill the palate. The fruit

flavours give length to the wine and fresh natural acid provides balance and a refreshing finish.

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Natalie Fryar, Jansz Tasmania Winemaker

Natalie Fryar grew up surrounded by vineyards in Reynella

(south of Adelaide). By the time she was 12 she knew she

wanted to be a winemaker.

”A friend’s father was a winemaker at Kaiser Stuhl.

One day he showed us around the winery and from

then on I was hooked. I couldn’t believe a job like this

existed!” she said.

Natalie began her winemaking studies at Roseworthy

Agricultural College, during which she spent time working

at Seaview Wynns (now owned by Southcorp). After

graduating, she spent six months working at Wirra Wirra

in McLaren Vale, gaining experience in the laboratory

and cellar and firmly putting her winemaking theory into

practice.

After 18 months travelling overseas, Natalie took up a

position at Lindemans Karadoc as Assistant Winemaker in 1993, primarily making white wines such as Lindemans Bin 65.

Promoted to Winemaker, she continued to work at Lindemans Karadoc until 1996 when she was transferred to Seppelt’s Great

Western vineyards in Victoria, primarily as a Sparkling Winemaker. It was here she had the opportunity to work with super-

premium, cool climate fruit and was involved in making some of Australia’s most awarded sparkling red and white wines.

In 1999 Natalie’s talents were recognised by the Queens Trust of Australia and she was selected to participate in the ‘Future

Leaders Forum’. This programme selects 100 young adults from around Australia, based on their leadership potential.

Natalie joined Jansz Tasmania as Winemaker in January 2001 and brought with her a wealth of knowledge and a passion

for Sparkling Wine. Her philosophy is firmly focused in the vineyard, “it’s all about getting to really know the fruit you are

working with and having a close relationship with the viticulturists and growers. And of course, being passionate about

turning great fruit into great wine!”

Natalie Fryar, Winemaking Portfolio:

Jansz Premium NV Cuvée, Jansz Premium NV Rosé, Jansz Tasmania Vintage Cuvée, Jansz Tasmania Vintage Rosé and

Jansz Tasmania Late Disgorged Cuvée.

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Jansz Tasmania: The landscape in each grapeThe Jansz vineyard has a near-perfect combination of attributes. Its aspect is ideal - a substantial proportion of the vineyard

slopes face due south, creating a protected microclimate. The mantle of pure red basalt soils, on which the vines are planted,

offer excellent drainage and moisture retention properties.

The Bass Strait acts as a wonderful insulator for the Jansz vineyard. During the winter, it keeps the temperature up so there is

less influence from potentially cold frost conditions, and during the summer it keeps temperatures down, providing a cooler,

slower ripening period. It is a great example of harmony existing between the vines and their environment.

Robin Nettelbeck, Chief Viticulturalist says, “the general conditions are conducive to producing premium Sparkling

Wines’ base. There’s no other region in Australia that has the same climactic conditions.” Europe’s famous wine regions

and the location of Jansz Tasmania do, however, have much in common. In addition to the relatively mild growing season

temperatures, humidities are also at the higher end of the scale. “If we compare the humidity of the Jansz Vineyard with the

humidity levels of the great Champagne making region of France, we find that the levels are almost in parallel,” Robin

Nettelbeck says.

The Jansz vineyard consists of 23 hectares split into one hectare blocks. Natalie Fryar embraces the ‘individual’ approach in

the vineyard. “It’s surprising to a lot of people that one block that’s 120 metres away from another block is completely

different in flavour profile. The only way to learn about this is to walk through and taste the grapes everyday. By

lunchtime you don’t want to see another grape, but you keep doing it because that’s what it takes to really understand

what’s happening in the vineyard,” Fryar explains.

All vines on the Jansz Vineyard are grown using a vertical shoot positioned trellis system. This, together with increased plant

densities ensure that the vines are actively competing within their environment, promoting healthy, clear airflow through the

vines and exposing the fruit to maximum possible light. To maintain grape quality at an extremely high level, the vineyard is

pruned using two to three canes per vine. A similar number of replacement spurs are left on the vine, allowing favourable

control of bud numbers. Robin Nettelbeck’s goal is to manage the canopy architecture and fruit exposure to ripen the crop

quickly, whilst retaining appropriate acidity and low pH levels imperative for premium Sparkling Wines’ base.

The fruit for the Vintage and Late Disgorged wines is hand picked. This gentle handling minimises the extraction of undesirable

phenolics. This practice, combined with soft pressing, enhances the elegance of the final wine and assists in maintaining fruit

flavour integrity.

The native vegetation surrounding the Jansz property is an extremely valuable asset. The balanced eco-system provides a

constant supply of predators - such as spiders - to control pest outbreaks. They help ensure the vineyard and adjacent habitats

remain in relative equalibrium. The vegetation also acts as a wind shield, protecting the vineyard during the sensitive flowering

period in December when the crop is being formed.