2020 Jansz Vintage Rose, Pipers River

Light salmon with a fine, energetic bead and mousse. Aromas of red apple, red cherry, citrus and raspberry fruits with hints of meadow flowers, crushed shells, sea spray, ozone, rose petals, fresh pastries, rosehip and citrus zest. Savoury and dry with appealing citrus and red fruits, a fine, vibrant minerality and a stony edge to the fade-out that is just lovely. Drink to 2036.

93 points Dave Brookes for Halliday Wine Companion, April 2026

The fruit for this wine was sourced from Jansz’s estate vineyard in the Pipers River area of northern Tasmania. 100% Pinot Noir, the wine was fermented with indigenous yeasts in well-seasoned older French oak barrels and rested seven months before blending and bottling with tirage for secondary fermentation. The wine was disgorged after 40 months on lees in the bottle.

Delicate salmon pink in colour, this pours with an energetic mousse and fine, lively bead. The lightly flinty aromas highlight floral rose like aromas, red fruit and morning fresh pastries, with spicy hints of vanilla emerging with time in the glass. The dry, savoury and textural palate continues the red-fruited theme, supported by attractive notes of ripe citrus on the long, lingering finish.

Finished with a low 4.6g/L dosage, this would be great with tuna sashimi, a salad of beetroot and blood oranges or thinly sliced Jamón Ibérico served with fresh raspberries and crisp sourdough.

Vegan friendly.

About this producer

Jansz is a premium Tasmanian producer of traditional, bottle-fermented sparkling wine owned by the Hill-Smith family whose contribution to Australian fine wine can also be felt through the Tasmanian table wines of Dalrymple and Parish Vineyards, as well as South Australia’s Yalumba, Heggies Vineyard and Pewsey Vale, to name but a few.

Based in the Pipers River area of northeastern Tasmania since 1998, fruit is also drawn from estate vineyards in the Coal River Valley, a short drive northeast of Hobart. Winemaking is in the hands of a talented team led by Teresa Heuzenroeder.