What?
Juice 2017 Gevrey-Chambertin, Jane Eyre, Burgundy, FRA
Grape Pinot Noir 100%
Farming Traditional
ABV 13%
Tasting Note The nose has cherry aromas, wild savoury characters with some trademark earthy Gevrey notes. The wine is well balanced and accessible with a lovely dark cherry fruit on the palate, fine grainy tannins and a lasting finish.
Who?
Jane Eyre-Renard is originally from Melbourne. In 1998, she was working as a hairdresser when she asked a customer, who happened to be the wife of wine writer Jeremy Oliver, if she knew of any wineries where she could do work experience. The Olivers recommended Burgundy, which has since been an inextricable part of Jane’s life. She went on to gain experience working with Cullen in the Margaret River, Felton Road and Ata Rangi in New Zealand and Ernie Loosen in the Mosel. She finally moved to Burgundy in 2004, and started working at Domaine des Comtes Lafon before becoming assistant winemaker at Domaine Newman. Jane has developed her own micro-négociant business and rents a space in a small winery in Bligny-lès-Beaune which she shares with Dominique Lafon.
Why?
Jane Eyre’s wines remind you of where they come from, deftly crafted to show a balance of minerality, savoury tones, and purity of red fruit characters. With a network of grower friendships that only comes from living there, Jane has both the charm and the skills to secure parcels of fruit that beautifully showcase the complex and alluring sub-regions of Burgundy. This Pinot Noir comes from two parcels, located on the slopes of Gevrey-Chambertin, grown on soils of limestone base with marl, clay, schist and granite. The vines are between 35 and 55 years old.
With?
We like to accentuate the savoury complexity of the wine by pairing with earthier flavours such as the ubiquitous Burgundian dish of Coq au Vin. It would complement a selection of cured meats and cheese wonderfully well due to the inherent acidity found in the wine which would cut through the sweet fat of the meat and harmonise with the savoury elements perfectly. Mushroom based dishes would also pair with aplomb.
