Learn More About This Product
Secondary Notes: Brioche/Caramel
Dryness: Very Dry
Origin & Awards
Origin: Tasmania, Australia
Grape: Pinot Noir / Pinot Nero Blend
Fermentation: Vegan Slight Wood
Serving Temperature: Best served between 6–10 degrees.
Asian Food Pairing:
Western Food Pairing: Pair with lemon crème brûlée, Spanish tapas, or angel hair pasta with lemon, hazelnut and sage.
Jansz Pipers River Vintage Cuvée
Each block is hand-picked and fermented as an individual batch. Gentle handling, partial fermentation in aged oak barrels for six months and complex assemblage blending results in this powerful and elegant wine. Extended ageing on yeast lees for a minimum of four years after secondary fermentation gives a wonderful complexity to the final wine.
Pale gold colour with delicate bubbles. The intense bouquet features citrus zest, lemon curd and ripe peach overlaid with complex notes of sweet brioche, toast and honey. The elegant palate offers preserved lemon, white peach, wild strawberries and rose water flavours. Four years of ageing on yeast lees in bottle gives the wine a deep complexity and subtle nuances of nougat and roasted hazelnuts. Dry and gorgeous to drink, with a refreshing natural acidity on the finish.
AWARDS & ACCOLADES
JEREMY OLIVER - 95 POINTS
- 94 POINTS
Attractively floral with red berries, lightly spiced pastry, bread dough and lemons, as well as some lightly chalky notes. Really fresh and subtly complex. The palate has a fine texture with freshly sliced apples, a mere hint of honey, strawberries, some clotted cream and a smooth build to the finish.
TOM CANNAVAN'S WINE-PAGES.COM - 92 POINTS
A lot of Champagne-like autolysis, with plenty of yeasty character. The creaminess of apples comes through. On the palate the wine has lovely depth and breadth, a soft mousse, and elegant finish with zesty lemon and a touch of fat lemon waxiness, hints of minerality.
- 88 POINTS