Jane Eyre | Victoria

Daybreak over the Gippsland wine region of Victoria in Australia

Jane Eyre first made wines under this label in Australia in 2012, when she made three barrels of a Pinot Noir from Mornington Peninsula and in 2015, she finally had enough wine to export, so her wines finally graced the shores of the UK.

Australian journalist Nick Stock has said of Jane that she “is a thoughtful and determined winemaker, with clear ideas about the style of Pinot Noir she likes. She prizes fragrance and delicacy over artefact and ripeness.”

As in Burgundy, Jane buys the grapes for these wines. The fruit for the Mornington Peninsula Pinot Noir comes from two vineyards in Merricks. The average age of the vines is 30 years. The wine is vinified using 20 – 25% whole bunches in an open-topped wooden fermenter. It spends three weeks on the skins, with several light punch downs, and is aged for 10 months in used French oak barrels. Unfined and unfiltered, it's open, and has a lovely aroma of cherries and orange zest.

In 2018, Jane secured some fruit from the ‘Thousand Candles’ farm in the Yarra Valley. The site is located 65 kilometres northeast of Melbourne and is famed for the quality of the Pinot Noir which grows there. She uses 20% whole bunch and gentle extraction techniques in order to produce a wine which is elegant and poised, with beautiful perfumes of red fruit and violets.

In 2021 Jane produced a Tasmanian Pinot Noir, which is made with fruit from two vineyards; one in the island’s northernmost wine region, Piper’s River, and the other on the iron-rich soils of the Tamar Valley. Jane uses just 10% whole bunch in this wine and matures it for 10 months in a combination of new and used 500 litre French oak puncheons. It has great purity of fruit, with pomegranate, a touch of spice and fine, persistent tannins.