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19.06.10
Jansz Winery Hosts Gala Dinner with Philip Johnson & Marcus Turner
Australia’s leading sparkling vineyard to host extraordinary wine & food event in Brisbane
In a small corner of north-eastern Tasmania, deep in the heart of the Pipers River region, a wine revolution has been slowly evolving. This is the home of the Jansz Tasmania Vineyard, producer of Australia’s very best sparkling wines (a favourite of Winefoodhotel.com), and the first made according to the traditional methode champenoise – a legacy of Louis Roederer, the prestigious champagne house involved in the very foundation of the Jansz vineyard in 1986.
On Wednesday evening, August 25, Brisbane wine aficionados and devout sparkling followers will have the opportunity to take A Journey with Jansz, as part of an extraordinary Wine Dinner hosted by famed Jansz Vineyard winemaker, Natalie Fryer, with a menu created by two of Australia’s most celebrated chefs - e’cco bistro’s Philip Johnson, and Era Bistro’s Marcus Turner (bios all below).
This very unique event will see guests enjoy an all-bubbles dining experience featuring all five marquee wines from the Jansz vineyard, matched with an exciting menu by Johnson and Turner. Wines to be featured include the Jansz Premium NV Cuvée; Jansz Premium NV Rosé; Jansz Tasmania Vintage Cuvée; Jansz Tasmania Vintage Rosé and the Jansz Tasmania Late Disgorged Premium Vintage Cuvée.
This is the first time Jansz has held a wine and food event open to the general public. The Jansz vineyard lies in the Tamar Valley, on the Northern Tasmanian wine Route, in a region known as Sparkling Tasmania, with the name Jansz paying homage to Tasmania’s namesake, the Dutch explorer Abel Jansz Tasman.
With a climate close to that of Champagne and Burgundy, two of the world’s most famous wine growing regions, the area has captured the imagination of many world-renowned Champagne houses. The head of Louis Roederer, Jean-Claude Rouzard was personally involved in establishing the vineyard, planting it with the classic varieties of Chardonnay, Pinot Noir and Pinot Meunier. The utra-cool growing conditions saw these grapes ripen slowly, developing intense, delicate and refined flavours – the very essence of top quality Sparkling Wine.
The outcome of this would redefine the Australian Sparkling Wine genre. This wine would come to be known as Jansz. Jansz Vineyard now invites you on a journey....
What: Journey with Jansz
Date: Wednesday August 25th
Time: 6:30pm
Venue: The Landing at Dockside
Cost: $190.00pp all inclusive of food & wine and entertainment
Music: Five-piece band, The Socialites
MC: 4BC’s Alex Bernard
Charity: Variety, The Children’s Charity
Tickets: oztix.com.au or phone 1300 762 545
A boutique auction will be held on the evening with all proceeds going to Variety Australia. Auction experiences include a VIP trip for 2 to Tasmania staying at Jansz of Tasmania guest house including airfares, accommodation and a VIP Jansz experience and gourmet picnic among the vines; dinner for four at e’cco bistro and Era Bistro including wines from the Hill-Smith Family Vineyards and more.
BIOGRAPHY: Natalie Fryar ~ Jansz Tasmania Winemaker
Natalie Fryar grew up surrounded by vineyards in Reynella (south of Adelaide). By the time she was 12 she knew she wanted to be a winemaker. ”A friend’s father was a winemaker at Kaiser Stuhl. One day he showed us around the winery and from then on I was hooked. I couldn’t believe a job like this existed!” she said. Natalie began her winemaking studies at Roseworthy Agricultural College, and since then has spent time working with some of Australia’s best known producers: Seaview Wynns, Wirra Wirra in McLaren Vale, and Lindemans Karadoc. In 1996 found herself working with Seppelt’s Great Western vineyards, and it was here she discovered her passion for sparkling winemaking. She had the opportunity to work with super-premium, cool climate fruit and was involved in making some of Australia’s most awarded sparkling red and white wines.
Natalie joined Jansz Tasmania as winemaker in January 2001 and brought with her a wealth of knowledge and an enthusiasm for sparkling wine. Her philosophy is firmly focused in the vineyard: “It’s all about getting to really know the fruit you are working with and having a close relationship with the viticulturists and growers. And of course, being passionate about turning great fruit into great wine!”
Since joining Jansz Tasmania, Natalie has taken Jansz to new heights – driving the vineyard’s philosophy of Méthode Tasmanoise and enhancing Jansz as one of the leading Australian Sparkling specialists. Her reputation and esteem continues to grow, with Natalie now recognised as one of Australia’s leading sparkling winemakers. Natalie is proud to be producing sparkling wine from Tasmania, and today she is actively involved with promoting the region as a producer of quality sparkling wine. “Tasmania is producing Australia’s best sparkling wine, and I’m thrilled to be involved.”
Over the years Jansz Tasmania has elevated itself to be recognised globally as one of Australia’s iconic sparkling wines, and it continues to remain a favourite on home soil. The Premium Vintage Cuvée has been named the official Australia Day Wine of the Year “Best Australian Sparkling Wine – Apéritif Style” at the Sydney International Wine Challenge a total of four times in six years (most recent was in 2009) - an unprecedented achievement by any Australian sparkling.
Natalie Fryar, Winemaking Portfolio:
• Jansz Premium NV Cuvée
• Jansz Premium NV Rosé
• Jansz Tasmania Vintage Cuvée
• Jansz Tasmania Vintage Rosé
• Jansz Tasmania Late Disgorged Premium Vintage Cuvée
BIOGRAPHY: Chef Philip Johnson
New Zealand-born, Philip Johnson has become one of Australia's most celebrated chefs, honing his skills in Australia, London and New Zealand before settling in Brisbane which he now calls home. Philip opened his landmark bistro, e’cco, in 1995 and very quickly made a name for himself with his win of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, a stunning achievement for Philip, but also a coup of Queensland.
Since then Philip has never looked back and he has continued to receive national and international claim for his flair for elegant simplicity, a virtue he has instilled in the dedicated and innovative team of chefs he leads. Philip conducts numerous cooking classes, demonstrations and guest chef appearances, both nationally and internationally. He has also donated his services to many charities, working alongside a stellar line-up of industry peers to raise much needed funds for many worthwhile causes, including the Starlight Children's Foundation, Bestest, Mission Australia, AEIOU and The Leukaemia Foundation.
Philip has contributed recipes to a multitude of publications, including Simply Australia, Australian Food, Providore and Great Australian Chefs, where Mietta O'Donnell named Philip as one of 50 chefs at the cutting edge of Australian cuisine. He also featured as a weekly columnist for The Courier Mail's Good Life supplement from 2002 until 2008. Philip has also authored five of his own cookbooks. They all include a wonderful collection of recipes that are distinctively Philip Johnson - unpretentious food, simple yet stunning - and a reflection of the ideas and beliefs that have made e'cco the success it is today. His sixth book is currently in production and will be released in August 2010.
BIOGRAPHY: Chef – Marcus Turner
With the recent vacation of the Executive Chef’s role by Michelin Star-trained Andrew Budgen, long time Head Chef at both Circa and Era, Marcus Turner, has relished the opportunity to take on the ‘top job’. Having worked alongside Andy for several years as a key member of the multi-award winning Circa kitchen team, Marcus has the skills, drive and passion to make his own unique mark on the Brisbane dining landscape. Marcus is ably supported by new Head Chef, David Lindsey, who joined the Era team in October 2006. David’s path to this exciting new role included three year stints at Pier Nine (under Chef Michael Wood) and, more recently, at the Stokehouse in Melbourne.
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