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2011 Jansz Tasmania Vintage Cuvee

Cracka Rating

RRP $56.99 per bottle

Our Price $44.99

Case Price

$269.94 (6 x 750ml)

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cracka review

Tassie sparkling is all the rage right now, and Jansz is one of the top producers of bubbles out of the Apple Isle. Made from a blend of Chardonnay and Pinot Noir, scents of citrus, strawberries and rose florals decorate the nose, along with hints of buttered croissants and dairy. The palate is lighter-bodied, fine and crisp, with a full creamy mouthfeel, balanced sweetness, and a clean, bright, chalky finish. It will develop lovely toast and honey characters as it ages.

expert reviews

Tyson Stelzer (2008 Vintage) says
On the weight of evidence of recent tastings, 2008 was an excellent season for sparkling in Tasmania. Surprising, because it was not only hot and dry but also the state’s highest yielding vintage yet. Champagne yields huge volumes, so perhaps there’s something in that? Jansz builds biscuity, bready complexity and silky, buttery seamlessness by fermenting half in old barrels, with lees stirring every few weeks. Depth of complexity is beautifully contrasted with freshness of stone fruits with hints of anise and honey
Tyson Stelzer
Mike Bennie (2008 Vintage) says
There's some creaminess here, but the sense of control, the borders of the wine, really define it as something a little more special. Glorious perfume of red fruit, grilled nuts, rich things, but a freshness to taste and layers of flavour in tow. Great here.
James Halliday (2008 Vintage) says
A high-yielding, high quality vintage, projecting the focus and freshness of chardonnay (60%) and the spicy depth of pinot noir (40%). Only the free-run juice is used from the press, with texture built by fermenting and maturing half in barrels with lees-stirring, creating soft, biscuity complexity and silky, buttery seamlessness. Drink to 2018.
James Halliday Australian Wine Companion 2015 Reviews
Mike Bennie (2007 Vintage) says
Rich aromas, nutty, early-morning-bakery and yet a lifted oyster shell kind of maritime thing going on. It's a wounderfully balenced wine, flavours of berries and citrus folded into creamy bead and honeycomb autolysis. Flavours linger and the wine feels decidedly complex and classy, yet still titillates for refreshment.
Australia's Wine Business Magazine February
James Halliday (2006 Vintage) says
Bright straw-green; this is a traditional method blend of chardonnay and pinot noir that spent 48 months on yeast lees in this bottle resulting in a wine with abundant personality and character, its mix of brioche, citrus and stone fruit are framed by acidity only partially tamed by malolactic fermentation — which is as it should be with Tasmanian sparkling wine.
Halliday's Top 100 Aussie Wines 2011
Nick Stock (2006 Vintage) says
With a super fine bead, this is another impressive release for Jansz. This chardonnay/pinot noir blend has an air of complexity that raises it above the pack, showing poached apple, quince and pear fruits, with plenty of fine, yeasty complexity, and hints of nougat and citrus. The palate has terrific layering of flavour and texture, nougat, zesty lemon citrus and crisp apple flavours; it runs fine, long and true through the finish. Impressive complexity with focus and balance.
Good Wine Guide
Tyson Stelzer (2006 Vintage) says
Too many Australian sparklings are released too early. Not this one. The balance of zesty lemon, grapefruit and mineral freshness with the complexity of roast nuts, dried fruits and honey is spot on.
WBM Wine 100
Rob Geddes MW (2006 Vintage) says
A fresh style getting finer each year chardonnay-dominant white fruit flavours supported complexity from yeast ageing for four years before release. Excellent weight of fruit and complexity.
Rob Geddes MW
James Halliday (2005 Vintage) says
Bottle-fermented, the base wine is a blend of 51% chardonnay / 49% pinot coming from multiple Tasmanian vineyard sites. It spent five years on yeast lees before being disgorged, and combines elegance and complexity. The brioche / cracked yeast / cashew flavours have a creamy texture on entering the mouth before the fused assemblage of apple, stone fruit and strawberries (the last courtesy of pinot noir) drives through to the lingering finish.
The Australian Wine Companion, 2012 2012
Jeremy Oliver (2005 Vintage) says
Mature and laid-back, this complex, elegant and creamy wine has a delicate, lightly meaty fragrance of nougat, white peach, fresh bakery yeasts, cloves and cinnamon. It’s very restrained and delicate, with a fluffy but generous palate whose stonefruit flavours are carefully knot with creamy leesy nuances, finishing long and savoury with a persistent core nof fruit and a soft, but cleanly defined cut of fresh acidity.
The Australian Wine Annual, 2011 2011
Rob Geddes MW (2005 Vintage) says
A bold style chardonnay-dominant fruit flavours supported by the yeast ageing. Aged for four years before release can be cellared for the short term after release.
Rob Geddes MW
Jeremy Oliver (2004 Vintage) says
Lightly candied aromas of grapefruit, lemon and light creamy leesy notes are lifted by a floral perfume but reveal an underlying note of sweetcom. It's smooth and even, with fresh lemon drop-like fruit backed by meaty nuances, finishing long and savoury, with a lingering chalky mouthfeel.
Australian Wine Annual 2010 2009
James Halliday (2004 Vintage) says
A very clean and focused wine; good length to the stone fruit flavours and good balance." Click here to download presenter
Australian Wine Companion 2010 2010
Nick Stock (2004 Vintage) says
BEST VINTAGE SPARKLING WINE: The Jansz project is on a steep trajectory to greatness and this, their latest instalment in the vintage department, is a jewel in the crown of across-the-board quality. Very stylish sparkling that makes a striking, complex and composed impression and, once again, we're dealing with champagne-like class! There's dried lemon peel and toasted nuts here, some gentle white florals and the full array of nougat ingredients, with minerally, yeasty notes at the edges. The palate has terrific drive and concentration, all arranged in a neat line that builds weight and complexity through the finish, with toasted hazelnuts to close. Hard to beat this.
The Penguin Good Australian Wine Guide, 2010 2010
Rob Geddes MW (2004 Vintage) says
A bold style chardonnay-dominant fruit flavours supported by the yeast ageing. Aged for four years before release can be cellared for the short term after release.
Rob Geddes MW
Nick Stock (2003 Vintage) says
Their flagship wine, with four years ageing on yeast lees, moves into majestic, complex territory. A stylish bouquet of citrus blossom, red fruits, some minerals at the edge and gentle lees-derived undertones. Love the drive and lift across the palate, this is bright, pure and restrained, moving through red fruit flavours and some savoury spice laces the finish. Dare I say it, champagne-like!
Good Australian Wine Guide 2009 2008
Jeremy Oliver (2003 Vintage) says
A floral, lightly mineral scent of lime, grapefruit and pear with chalky, smoky and slightly greenish undertones precedes a long, smooth and fluffy palate whose restrained melon, citrus and pear-like fruit is enhanced by creamy, bakery yeast-like complexity. It finishes with a slightly sweet-sour presence.
Australian Wine Annual 2009 2008
James Halliday (2002 Vintage) says
A potent, complex wine showing the concentration of the base wine from the unusual vintage (very small berries); 30 months on lees has partially tamed the fruit; unusual style for Jansz.
Australian Wine Companion 2008 2007
Jeremy Oliver (2002 Vintage) says
Generous and shapely, with a creamy, crackly bead, it's lightly toasty and buttery, with white peach, apple, pear, paw paw and tropical melon flavour lifted by suggestion:, of dried flowers, roasted nuts and bakery yeasts. It finishes savoury and biscuity, with herbal nuances beneath its fresh tropical flavours and lively acidity.
Australian Wine Annual 2008 2007
Ken Gargett (2002 Vintage) says
Classy sparkler from Tasmania. The Apple Isle has proved our finest site of fruit for fizz. This wine offers good crisp flavours, fine bead, citrus and floral notes, and a good balanced finish. Clean acidity on the finish, too. Now and for a few years.
Wine Guide 100 of the Best 2007
Jeremy Oliver (2001 Vintage) says
A meaty and rather evolved sparkling wine whose slightly flat, dull and herbaceous aromas of tropical fruits, dried flowers, mealy suggestions and oatmeal reveal some aldehydic undertones. Initially forward and juicy, it becomes rather hollow by mid palate and finishes with greenish and metallic edges, lacking its customary length and freshness.
Australian Wine Annual 2007 2006
Jeremy Oliver (2000 Vintage) says
A little forward and brassy for a very high score, but still a very competent wine.fts toasty aromas of butter, honey and grilled nuts reveal slightly meaty, mushroomy undertones, while its palate is rich and creamy, smooth and seductive. There's a nougat-like background beneath its creamy, fluffy mouthfeel of meaty, buttery notes, while it finishes with length, balance and crispness.
Australian Wine Annual 2006 2005
Jeremy Oliver (1999 Vintage) says
There's a hint of herbal influence beneath the nutty, biscuity and pastry-like cracked yeast aromas of this lively, creamy sparkling wine. Its palate is fresh and citrusy, with a round, chewy texture and a pleasingly length of flavour, finished with soft, lemony acids. Already revealing some toasty development, it's ready to drink.
Australian Wine Annual 2005 2004
James Halliday (1997 Vintage) says
Light straw-green; a fragrant array of bready/creamy/citrussy aromas introduce a lively, fresh, super-elegant lemony/citrussy palate with a fine lingering finish. 2001
James Halliday says
Full yellow-gold, with some cashew aromas, followed by an intense mix of stone fruit, citrus and strawberries set in a creamy mid-palate, the citrus-toned finish clean and fresh.
Australian Wine Companion 2011 2010
Tyson Stelzer says
Fresh, clean and impeccably made, this is a wine of preserved lemon and wild honey flavours and a fine bead. Cool acidity offsets its residual sweetness on the finish, but it could do with some assistance in toning its sweetness further, so be sure to server it as cold as possible.

winemaker's notes


  • A cool start to summer saw bud burst occur one week later with a longer flowering period.
  • Cool weather continued through summer and autumn - perfect for slow ripening, flavour development and natural acid retention.

Viticulture & Winemaking:

  • Every block from the Jansz Tasmania vineyard was hand harvested, produced separately, and kept this way until blending late in the year.
  • Gentle handling, partial barrel fermentation and intricate blending has resulted in this classic 2011 Jansz Tasmania Vintage Cuvée.
  • Close to five years ageing on yeast lees after the secondary fermentation gives wonderful complexity to the final wine.


  • Very pale gold with a delicate bead and persistent mousse.
  • Aromas of fresh toast, lemon curd and nougat with underlying hints of white flowers and freshly baked brioche.
  • Elegant, layered and powerful with creme brûlée notes, preserved lemon, rose water and wild strawberries.

Nitty Gritty:
Composition: 56% Chardonnay 44% Pinot Noir
Growing area: Pipers River, Tasmania
Harvest date: March 17 - April 26
Time in oak: 6 months (50% vol)
pH: 3.16
Acidity: 7.0g/L
Alc/vol: 12.0%
Residual sugar: 6.3g/L