Champagne & Sparkling
Blend: Over 85% Grands and Premiers crus.
Warm spring conditions and a dry summer saw a return to reasonable yields. Harvest started early and fruit quality was exceptional in the Jansz vineyard.
The Viticulture & Winemaking:
Every block from the Jansz vineyard was hand-harvested, produced separately, and kept this way until blending late in the year. Gentle handling, partial barrel fermentation and complex assemblage blending has resulted in this classic 2010 Jansz Tasmania Vintage Cuvée. Four and a half years ageing on yeast lees after the secondary fermentation gives wonderful yeast complexity to the final wine.
Very pale gold with a delicate bead. Aromas of lemon curd and white flowers with underlying hints of freshly baked brioche and clotted cream. Elegant, layered and powerful with creme brûlée notes and candied citrus peel.
Pale colour resembling rose petals or Argyle pink diamonds.
The nose is aromatic and expressive. Fresh rose petal, quince blossom and strawberry aromas abound with complex notes of savoury truffle and fresh baked brioche.
The palate is rich and elegant with a beautiful Pinot Noir expression of vibrant red fruits, Turkish delight and a hint of pepper-berry and truffles. A touch of fine tannin coupled with fine natural acidity offers a lingering, mouth-watering finish.
Perfect as an aperitif or to accompany a special meal - try it with tuna tataki, or simply some fresh lobster.
Brut Rose is a seductive wine: the assemblage, which is formed around Pinot Noir, is both spontaneous and balanced, emphasising fruity liveliness. It is zestful, with great suppleness. The assemblage with red wine also gives it feminine, coppery shades.
The Nautilus Cuvee Marlborough Brut NV is pale straw in colour with a fine bead and creamy mousse. The wine has a distinctive nutty bouquet, which shows the richness of a Pinot Noir dominant blend and the benefits of extended maturation. An elegant finely structured wine in which the fruit flavours harmonise with biscuity, yeast derived complexities and crisp acidity to give a lingering dry finish.
Three vineyard sites are managed to produce fruit for Nautilus Cuvee, giving us a range of flavour influences. All grapes are hand picked and whole bunch pressed with only the finest free run juice reserved. The individual base wines are fermented with a selected champagne yeast and left of lees until undergoing a full malolactic fermentation in the traditional Champenoise style. Blending typically occurs in September, and at this stage a portion of reserve wine is introduced to add complexity and character to the Cuvee in a traditional non vintage style. Typically between 5% and 15%, the reserve wine, consisting of base wine held back from previous vintages, is used. The blend is then bottled and undergoes a secondary fermentation before being aged for a minimum of 36 months prior to disgorging and release.
Pale, golden-yellow colour with subtle green glints and wonderful luminosity, a persistent stream of fine and delicate bubbles. A nose of frech fruits dominated by citrus fruit and pineapple mixed with notes of white flowers and spices (ginger and cardamom). A superb Blanc de Blancs with a clean, pure and well-defined palate. The attack is supple and full-bodied giving way to a superb, very refreshing finish of white peach and citron notes.
Fantastic sparkling to kick off any celebration!
A wine crafted from whole bunched pressed grapes. Fine effervescence and pure bead delightful biscuit-like nose combined with ripe strawberry and white peach aroma. On the palate are peach lemon and nectarine from the Chardonnay and strawberry and cherry from the Pinot. Rich and generous, vital fruit expressions are heightened by the creamy mouth feel and a dry, acid finish. This is a Methode traditionelle of elegance and finesse with well balanced long flavours and approachability.
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