Southern Latitudes Sparklers Gift Package

Winemaker's Notes
"Deep garnet in colour with vibrant magenta bubbles. Aromas of concentrated blackcurrant with hints of licorice, spice and dark cherries. Creamy bubbles and luscious sweetness envelop the plump blackberry mid-palate, which is enhanced with hints of savory development. The long sweet fruit finish is balanced with fine tannin and acidity."

Technical Notes
"100% Shiraz, a blend of specially selected parcels of Shiraz sourced over several vintages. Each parcel displays different characteristics, some rich and powerful, some with minimal oak influence, and some with soft tannin structures. With secondary fermentation, these individual components combine, leading to a fresh lifted wine with complex aromatics. T.A. 6.3g/L; pH 3.39; Residual Sugar 26.5g/L. 14.5% alc."

Wine Enthusiast
"90 pts ... Rich, buttery and brioche-like on the nose, this is a relatively full-bodied sparkling wine with tons of personality. It’s toasty and buttery, like a fine pastry, without being excessively heavy, and has a lingering finish." --12/08

Winemaker's Notes
"This vintage is a blend of: 55 % Pinot Noir and 45 % Chardonnay. The 2002 Huia Brut displays an excellent fine bead and good bubble retention. The nose shows lovely bready and biscuity characters with an underlying toastyness. The Palate is rich in peach fruit with ripe citrus flavours. There is a delicate creaminess ending with a long elegant dry finish."

James Halliday
"94 pts ... A different flavour profile to the standard, with pinot noir contribution quite evident; flowery, strawberry blossom aromas; bready, toasty notes and a long, dry finish." --7/08

Winemaker's Notes
"Jansz Premium NV Rosé is vibrant delicate pink in colour with a fine persistent bead. The nose offers lifted notes of turkish delight and delicate rose petal florals, with fresh cream and nougat. This wine is rich with the creaminess of the mousse while the Pinot contributes strawberry notes that fill the palate. The fruit flavours give length to the wine and fresh natural acid provides balance and a refreshing finish."

Technical Notes
"All batches are kept separate during winemaking to maximise blending options and the complexity of the final wines. The wine then goes through secondary fermentation in bottles and is aged on yeast lees for as long as possible with the average age of the final blend being 18 months to two years. Acid 6.6g/L; pH 3.18; Residual Sugar 9.8g/L."