Jeté Sparkling

2021 Jeté En Pointe

The 2021 Howard Park Jeté En Pointe is now sold out.

This spring marks the beginning of a new era for Jeté, as Howard Park ventures outside the realm of convention to craft the extraordinary. Enter the highly anticipated Jeté En Pointe, a 2021 vintage méthode traditionnelle made from one single variety, Pinot Meunier, a noble Champagne grape often overlooked and blended away, this wine proves that balance, complexity and poise are not confined to the limits of custom. ⁠ ⁠

Drawing on our family history in classical ballet, Jeté En Pointe has been crafted to reflect two elements of this elevated art form. While a jeté is a leap, en pointe refers to the ability to dance on the tips of one’s toes, a movement that requires a high degree of dedication and skill. The Jeté En Pointe represents a winemaking journey underpinned by precision, passion and expertise. The result is an exceptional sparkling wine to suit the curious and the connoisseur.

To find out more about this limited-release addition to the Jeté range, read our blog by following the link below.

The Jeté Collection

This year there are four méthode traditionnelle sparkling wines – Petit Jeté NV, Jeté Premier Brut NV, Jeté Rosé NV and 2021 Jeté En Pointe.

Our Mount Barrow vineyard in the cool climate Great Southern, as well as our newly acquired Forest View vineyard in Pemberton are perfectly suited to growing fine Pinot Noir, Chardonnay and Pinot Meunier which are high in natural acidity.

In 2017 Howard Park’s Jeté Brut Blanc NV was awarded Best Australian Sparkling at the highly-respected Champagne and Sparkling Wine World Championships in London.

Delve into the diversity of Howard Park’s méthode traditionnelle range with a bespoke Jeté four-pack featuring the Petit Jeté NV, Jeté Premier Brut NV, Jeté Rosé NV and 2021 Jeté En Pointe.

Howard Park x Evan Hayter

When it comes to the world of culinary couplings, sparkling wine is often overlooked, reserved instead for celebratory toasts or light canapés. Yet, with their fresh acidity, lively effervescence, and layers of flavour, méthode traditionnelle wines are the ultimate option for elevating any epicurean experience. The Howard Park’s Jeté range, featuring four captivating sparklings, serves as the perfect entrée to the intricate art of pairing fizz with food. These wines bring sophistication, variety, and versatility to your table, complementing a wide range of cuisines.

In collaboration with the renowned chef Evan Hayter, we’ve curated four exceptional culinary combinations that showcase the incredible harmony between Jeté sparkling wines and a diverse array of dishes. From delicate seafood to rich risotto, each wine finds its match, creating a symphony of flavours that is sure to elevate any dining experience. Explore these exquisite pairings in our latest blog, ‘Beside the Bubble: Pairing Jeté Sparkling Wine With Food.’

Méthode Traditionnelle

As pioneers in the Great Southern, we always believed that the Mount Barker subregion, which shares similarities with the climate of Champagne, would grow world-class cool climate Chardonnay and Pinot Noir. Several clones of these varieties were brought in from France and other locations in Australia to be planted at the Mount Barrow vineyard and these vines form the base wine of the Howard Park Jeté range.

Our Chief Winemaker, Nic Bowen, is passionate about sparkling – ever striving to experiment with yeasting rates, ageing and oak use and building more layers of complexity into the Jeté collection.