Comprised of 51% Chardonnay and 49% Pinot Noir, the 2006 Jansz Chardonnay & Pinot Noir was 50% fermented in seasoned French oak hogsheads, underwent 100% malo-lactic and spent 4 years on its yeast lees in bottle. It gives a wonderfully biscuity nose with underlying notes of baking bread, toasted almonds, apple crumble and peach tart. Crisp with very fine bubbles, the palate is beautifully balanced with plenty of honeyed pear flavor and a long finish. Drink it now to 2015. Importer: Negociants U.S.A.; Napa, CA; tel. (707) 259-0993

The 2005 Premium Vintage is blended of 54% Chardonnay and 46% Pinot Noir. 40% old oak is used for the primary fermentation and malo-lactic, with the wine eventually spending over 4 years on lees in bottle. There are wonderfully expressive brioche, honeycomb and nut characters on the nose over aromas of apple tart, lemon marmalade, some jasmine and peach blossom. The palate is very crisp, dry (6-7 g/l dosage), rich and intense, giving a long finish. Drinking now, this wine can conceivably be cellared for 4 to 5 years to achieve more of that honey-nut character. 1000 cases produced. One of the first sparkling wine labels to come out of Tasmania, Jansz originated as a joint venture that included Louis Roederer Champagne house but has since changed hands and is now fully owned by the Hill-Smith family and part of the growing Yalumba group. Jansz specializes in solely producing high quality, traditionally made sparkling wines in Australia’s most promising region for this style.Importer: Negociants USA; Napa, CA; tel. (707) 259-0993