Howard Park Jete Premier Brut NV x 6
The awesomely scenic and wildly remote Great Southern of Western Australia,
produces fine, elegant Pinot Noir and Chardonnay grapes for Howard Park‘s
méthode traditionnelle wines.
With a family history in classical ballet, our méthode traditionnelle wines are
Premier Brut
nv
Varieties
Chardonnay 47%
Pinot Noir 43%
Pinot Meunier 10%
Region
South West Australia
Analysis
pH: 3.0 | Acidity: 6.65 g/l
Alcohol 12.5% v/v
named after the signature ballet movement of jeté - to leap.
The perfection of this ballet movement and the crafting of méthode traditionnelle
wine, share the demands of time, dedication, commitment and great skill to
create the illusion of boundless control, refinement, elegance and poise.
TECHNICAL NOTES
Early harvest of grapes from our vineyards located in the cool subregions of
south west Western Australia, ensures we maintain fine, linear acidity and capture
delicate fruit flavours - all critical to the crafting of méthode traditionnelle wine.
The grapes are hand harvested. Whole bunches are gently pressed with only
the finest free run juice used for sparkling base. Our base wines are fermented in
stainless steel plus a few new barrels to give the slightest hint of oak in the final
blend. Malolactic fermentation of select batches enhances complexity.
This Jeté Brut NV is based on the 2021 vintage. Disgorgement took place in
batches after a minimum 30 months on lees. Along with its dose of sugar, an
addition of reserve wine at dosage further enhances bouquet, texture and
complexity. This wine is extra-brut style with a residual sugar level of 3.6 grams
per litre.
TASTING NOTES
Pale straw in colour with a bright lemon skin hue, indicating the wine’s youthful
freshness and vibrancy. Notes of beachside rocks, dried seaweed, and ocean
spray blend intriguingly with roasted nuts and an earthy mushroom ragout, to
create a multifaceted and captivating bouquet. An elegant core of red fruits,
beautifully intertwined with overtones of grapefruit and stone fruit, graces the
first sip. The mid-palate is textured and savoury, offering flavours of truffle, flint,
and toasted bread, which add depth and complexity, while a hint of ripe Meyer
lemon provides a refreshing and lingering citrus finish.
FOOD IDEAS
Enjoy with fresh oysters, seared scallops, salmon blinis and chevre, honey and
walnut crostini.
It has toasty complexity, as in some toasted brioche with butter, and all the refreshing flavours of lemon and zest with spine-tingling acidity. Plenty of creamy mousse, fine bead and enough class to serve at a fancy dinner party or enjoy in the backyard simply because you can.
Medium yellow, bright colour. Complex smoky, toasty and rubbery notes with roasted hazelnut chiming in. It’s rich and full in the mouth, soft and balanced, superbly harmonious and long, with beautiful texture and completeness. Absolutely nails a serious but accessible NV style.
This excellent sparkling wine made from South-West chardonnay provides a perfect illustration of how successful Howard Park’s investment in sparkling wine has been. This is a complete wine that retains a freshness and purity. It was aged in French oak before bottling and was then left on its lees for 24 months, allowing the palate flavours and richness to develop. Excellent wine.
Light lemon gold colour with plentiful fast moving bubbles. Meringue, sea spray, warm apple, light grapefruit and lemon citrus, frangipane blossom, stone fruit skin and light brioche. Tight, fine and playful. An easy structure with super clean lines and a soft, pillowy mousse. A well balanced aperitif style.
Mid-yellow colour, with a pungent, richly mellow-developed bouquet with attractive complexity due in part to aged wine in the blend. Toasted bread, roasted nuts. The finish is dry and clean, low in sweetness and refreshing on the aftertaste. This has length, too.
A creamy, nicely complex sparkling with aromas of pears, apples, pastries, honey and praline. Fine, integrated bubbles and bright acidity. All in balance.
Vibrant mousse and persistent bead, looks the goods in the glass. Lifted, fragrant aromas of just-ripe stone fruit, lemon rind and toast. Flavours are rich and focused, toasty brioche, citrus and a creamy mouth-feel, smart length, dry and complex.
Aromas of ripe lemon, lemon zest, white peach skin, wet rock, seaspray, seaweed, and sourdough make for a complex opening. The palate has a good architectural appeal, showing a backbone of Pinot Noir influence. Strawberry, pink grapefruit, preserved lemon, with toastiness in support. All of this before a structural finish carrying the preserved lemon bitterness long. This punches above its price point thanks to solid complexity, structure and length.
Fortunately, here in Australia, we’re blessed with high quality sparkling wines that offer much better value. And there are plenty to choose from. At my place, guests are often treated to Howard Park Jeté sparkling, which sells for around $40 a bottle. I love its creamy citrus and bakery notes, and the racy acidity that leaves a crisp Granny Smith finish.
A fine galaxy of excited, fast moving bubbles. Honeyed tones over nougat, brioche and cherry Danish (even with the white icing). A little sea spray saltiness over citrus with dusty chalk and watermelon juice, pickle brine and blonde oak. Well layered, with structural complexity vying for the attention over focused crisp fruit. Chalky grip around narrow eyed intensity and a bright, crisp tail with plenty of fruit powering through.
Lovely oyster shell and lemon bath salts, white dried florals and lavender. Lemon salinity. White pith. Chalky. It’s a lovely wine with fine phenolics and delicacy. Sourdough autolytic notes are not too fierce but toasty and have a dry, mineral finish. Bit of tart shell too, and lime zest on palate. Dried herbs and a succulent nature to it. Refreshing and mid-length. Lots to enjoy, though not the most complex wine. Kaffir lime finish and succulence. It has a heavier mid-palate; it’s not as light as you first think. Lovely crushed granite finish. Talc and minerality. Little spice, too, but firmly in the sea brine, lemon pith realm. Aperitif style. Good fruit at it’s core too. Bright, lifted, with a steely, green apple finish. Tasty.
This has an elegance and a softness, in a context of length. It has texture but at heart it’s a fine-boned style. It tastes of grapefruit pulp and lemon, oyster shells and lees, a subtle strawberried note evident as much through the aftertaste as anything. It’s good without being outstanding.
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