2017 Jansz Late Disgorged Cuvee Vintage, Pipers Brook

Mid-straw with a fine, energetic bead and mousse. Aromas of green apple, pear and white peach with hints of toasted almonds, clover blossom, shortbread, mushroom broth, clotted cream, manuka honey, tarte Tatin, crushed shells and riverstone. Tones of lemon and grapefruit join in on the palate, which shows a fine tension and drive, some soft spice, fine saline acidity and a lovely stony savoury aspect on the persistent finish.

95 Points Halliday Wine Companion (Dave Brookes, March 2026)

Jansz Late Disgorged Cuvée Vintage 2017 from Pipers Brook is one of Tasmania’s most elegant and deeply complex sparkling wines, a stunning example of what long ageing on lees can achieve in the island’s cool, maritime climate. The fruit is sourced from select high altitude vineyards along Tasmania’s northeast coast, where ancient basalt and limestone soils combine with bracing winds and long, slow ripening seasons to produce Chardonnay and Pinot Noir of exceptional purity and natural acidity. Jansz has long championed the idea of “Méthode Tasmanoise,” treating sparkling winemaking as a patient, handcrafted art. The Late Disgorged wines sit at the top of that philosophy. After secondary fermentation in bottle, this cuvée spends many years resting undisturbed on lees, gradually gaining richness, savoury depth, nutty complexity and incredible finesse before it is finally released.

The aromatics are beautifully layered and quietly luxurious. Lemon curd, white peach and crisp apple unfold first, followed by grapefruit pith, pear skin and subtle red apple from the Pinot component. Long lees ageing brings toasted brioche, almond meal, hazelnut, meringue and delicate pastry notes, all balanced by a cool mineral undertone reminiscent of oyster shell, wet stone and sea spray. As the wine opens, hints of chamomile, nougat, vanilla bean and honeyed citrus emerge, giving a sense of depth and restraint that only extended ageing delivers.

The palate is poised, generous and exquisitely detailed. A fine mousse carries citrus and orchard fruit across a silken, creamy mid palate enriched by its many years on lees. Flavours of lemon zest, apple tart, white nectarine, peach skin, roasted nuts and savoury pastry unfold in graceful layers. Bright Tasmanian acidity keeps everything lively and focused, threading through the wine’s richer autolytic characters. The finish is long, dry and impeccably refined, lingering with citrus oil, chalk edged minerality and delicate toasty notes. With further bottle age it will develop even deeper honeyed and nutty nuances while maintaining its crystalline structure.

Outstanding with oysters, scallops, lobster, sashimi, roast chicken, creamy mushroom dishes, truffle cheese, seafood risotto or simply as a contemplative glass on its own. This is Tasmania at its sparkling finest.