This is one of Australia’s most popular sparkling wines, and a favorite of mine, too! It’s such an incredibly lovely, lively wine, with an exuberant nose of fresh strawberry, apple blossom and Meyer lemon zest. On the palate, it’s focused and mineral-driven, however. Made from 94% Pinot Noir, 4% Chardonnay and 2% Pinot Meunier, all sourced from cool vineyard sites in Tasmania, including Pipers River and the Tamar Valley in the north of the island, and the Coal River Valley in the south, this pale salmon-colored sparkling wine is so easy to drink, yet has a serious side. It’s made in the traditional Champagne method and is aged in bottle on the lees for 24 months before disgorgement, which adds a creamy texture and subtle aromas of brioche and almond. Dosage is 7.4 g/L, placing it firmly in the Brut category, though the wine feels bone dry on the palate, thanks to the zippy line of acidity reflective of the marginal climate in this southerly region. This wine is a crowd pleaser that will pair well with so many foods – I can’t think of a good reason to not like this wine! It’s the perfect bubbly to have on hand for celebrations, and at just over $20, really overdelivers compared to many other regions in the world.

The very first thing I noticed about this bottle as I opened it, is that the foil guide to aide unwrapping the capsule goes in the other direction, compared to most Northern Hemisphere sparkling wines. Just like how the water swirls the other way, or whatever that was they talked about in school. The next thing I noticed is that it says its made Méthode Tasmanoise, which I do not believe is an actual French term. All that side, the first important thing I noticed is that it's a pretty copper-salmon color in the glass, and the nose is really fantastic. There's a little touch of strawberry jam, some kind of cherry, grapefruit zest, and a little bit of white flowers. The palate is powerful and punchy, with a really dense heft of lemon pith, red apple, fresh lemon, and cherry, along with some dense leesy brioche and maybe some barrel spice.

At first taste, the Jansz “Premium Rosé” Brut elicits an instant WHAT?! It’s a delightful surprise how good it is for the price! This sparkling overachiever hits that sweet spot for value-driven bubble enthusiasts (like myself) who still crave finesse in their glass. The color is a charming blush, like your cheeks after a complement from your crush, while a fine bead of soft bubbles delivers clean and delicate notes of fresh raspberry, rose Turkish delight, and white nectarine, all laced with a whisper of white-chocolate creaminess. These confectionary impressions are neither sweet nor cloying, but effortlessly balanced and deeply satisfying. This is something I definitely want around for entertaining or sipping as a refreshing reward after a long day of tasting other wines.