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Jansz Vintage Cuvee 2003 2003 was considered good across all Tasmanian regions. In the Piper’s River region, a cool, wet Spring was followed by a warm, dry ripening period. This warmth led to an early vintage of good crop levels. Individual blocks were selected, hand harvested and fermented separately. Select batches underwent barrel fermentation and lees stirring. This, coupled with malolactic fermentation for all wines, has contributed distinctive creaminess and layers to the palate. Four years ageing on yeast lees after the secondary fermentation has given classic yeast complexity to the final wine.