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Best Online Wine shop 2023
Loved by 65k+ Members
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More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Jansz Premium Cuvee


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A huge surprise!


Why do we love it?

The homeland of champagne is Campania and its quality is unrivaled. There can be no doubt about that. But you will have fun if you do a blind test, with a glass of Yalumba Jansz Brut Cuvee next to it. In the coldest region of Australia, the oldest family winery in the region produces this sparkling wine from the classic champagne varieties, which will leave you speechless. You will be speechless by its price too! Oh, and one more thing...93pts from Wine Enthusiast, 90pts from James Suckling and Wine Spectator. That's all!

The history of the Yalumba winery begins in 1849, with Samuel Smith planting the first vines in Barossa, Australia. The cultivation grew over the years, but to this day, now operating under the 6th generation, it still maintains the original philosophy of minimal intervention. Interestingly, this winery is the only one in the Southern Hemisphere that makes its own oak barrels. In other words, they choose from scratch, the type of oak that will eventually form the barrel, with strictly selected and desired characteristics, which will eventually be recognized in the wine. The winery within this vast wine history has been awarded 43 awards for sustainable viticulture and winemaking techniques and is known for having the largest number of solar panels in the entire country. Of course, it could not be out of the founding team of Australia's First Families of Wine, a group of families who first started making wine in Australia!

In 1997 the winery expanded to Tasmania and took under its wings the Jansz which was already producing sparkling wines with the advice of the famous French house of Louis Roederer! The champanoise method was therefore renamed the tasmanoise method (!) recognizing that the subsoil of the Coal River Valley and the cold climate of the region are ideal for the slow and excellent ripening of Chardonnay and Pinot Noir grapes and the production of fantastic sparkling wines.

Yalumba Jansz Brut Cuvee is this non-vintage bubbly wine that you will enjoy and thank the Smith family for deciding to cross the Bass Strait! Anything eaten with the hand (aka finger food) is the perfect pairing!









Tastes Like

In the glass it is soft gold. Very fine aromas of lemon blossoms, jasmine, citrus, orange oils, baked bread, brioche dough, vanilla and subtle notes of wood. Nutty aromas, mainly from roasted hazelnut, enhance the rich aromatic character.

Discreet, long-lasting foam. The elegant creamy texture balances the intense acidity and is framed by flavors of green apple, pear, baked bread, nuts, honey and grassy notes.

Technical stuff
Color White
Type Sparkling dry wine
Year NV
Alcohol 12.5%
Origin Tasmania
Variety Chardonnay
Aromas Lemon blossom, jasmine, citrus, baked bread, dough, brioche, vanilla, oak, roasted hazelnut
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 4 years
Closure Cork
Organic No



Enjoy it alone as an aperitif or pair it with any finger food and of course oysters, saganaki mussels, and tuna tartare.

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt


For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!


- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.


Eva Monochari

Food Blogger


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