premium vintage rose
Jansz Tasmania Vintage Rosé 2009 The Vintage • 2009
The Winemaker • Natalie Fryar
The Conditions • Dry, cool and windy weather, especially during budburst and flowering, resulted in a vintage of very high quality but low yields • Periods of long, cool ripening, produced fruit of massive intensity and power
The Viticulture & Winemaking • Just two blocks within the Jansz vineyard of our best Pinot Noir were selected, nurtured and tendered specifically for our 2009 Vintage Rosé • Fruit was kept separate and fermented in old French oak for seven months where it developed amazing complexity and sophistication
The Wine • Colour reminiscent of pink diamonds • Intense aromas of Turkish Delights, rosewater and strawberries fill the nose • On the tongue are luscious layers of truffles, strawberry fruits and creamy texture • Mouth-watering, lingering finish
The Nitty Gritty Composition: 100% Pinot Noir Growing Area: Pipers River, Tasmania Harvest Date(s): 4th – 11th April 2009 Treatment: 100% barrel fermented Time in Oak: 7 months pH: 3.19 Acidity: 6.9g/L Alcohol: 12.5% Residual Sugar: 9g/L Disgorged 29 January 2013
The Winemaker • Natalie Fryar
The Conditions • Dry, cool and windy weather, especially during budburst and flowering, resulted in a vintage of very high quality but low yields • Periods of long, cool ripening, produced fruit of massive intensity and power
The Viticulture & Winemaking • Just two blocks within the Jansz vineyard of our best Pinot Noir were selected, nurtured and tendered specifically for our 2009 Vintage Rosé • Fruit was kept separate and fermented in old French oak for seven months where it developed amazing complexity and sophistication
The Wine • Colour reminiscent of pink diamonds • Intense aromas of Turkish Delights, rosewater and strawberries fill the nose • On the tongue are luscious layers of truffles, strawberry fruits and creamy texture • Mouth-watering, lingering finish
The Nitty Gritty Composition: 100% Pinot Noir Growing Area: Pipers River, Tasmania Harvest Date(s): 4th – 11th April 2009 Treatment: 100% barrel fermented Time in Oak: 7 months pH: 3.19 Acidity: 6.9g/L Alcohol: 12.5% Residual Sugar: 9g/L Disgorged 29 January 2013
