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2011 Jansz Tasmania Vintage Cuvee

Cracka Value Rating
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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.

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

expert reviews about

2011 Jansz Tasmania Vintage Cuvee

Expert Reviews

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
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
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
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
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

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