Tuesday, 12 January 2016
Jansz Vintage Cuvée 2010
The winemaking notes that accompanied the bottle say Méthode Tasmanoise. Clever.
Fifty percent was fermented in old French oak and it was aged for four and a half years on lees. The complexity delivered is absolutely delicious. Brioche, toast, slithers of cashews and zippy lemons. Flavours are neatly poised and balanced ensuring the mouth is coated generously leaving a long satisfying finish in its wake.
I'd go here again without question.
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