2024 Jane Eyre Pinot Noir, Tasmania

A selection of three vineyards in the north of Tasmania. 20% whole bunch and pressed directly into 500L barrels (20% new) after a 2-week maceration. Indigenous yeast ferment and unfined ahead of bottling.

Pops with juicy cherry and redcurrant, aromatic herbs, rose petals, biscuit spice and roast red capsicum. It’s a lively wine, red fruit with a cranberry freshness to acidity, something of an earthy and dried herb character, a fine grainy grip to tannin, fresh strawberry and spiced peel closes a finish of brightness and fine length. Fine bones, but still delivers a good amount of flavour. Could do with a year or two more to show its best side.

94+ points Gary Walsh winefront.com.au

From three sites in the north; this was fermented with native yeasts, then aged in French puncheons for 10 months. The Jane Eyre signature of fragrance and clarity is here, wedded with the intensity that Tasmanian pinot can often yield. Dark fruits are joined with the red, with black and red cherries, redcurrant, rosy-pink florals, some warming spices, turned earth and sweetly fresh forest floor note that will no doubt build intriguingly with tertiary development. It’s a wine of poise and detail, the palate supple, textural and effortless. Drink by 2034.

96 points Marcus Ellis winecompanion.com.au

From the cool, windswept vineyards of Tasmania comes a Pinot Noir shaped by one of Australia’s most respected small batch winemakers. Jane Eyre, originally from Melbourne and trained in Burgundy, built her reputation crafting elegant, site expressive Pinot Noir and Chardonnay across both hemispheres. After years working in France, she established her own label focused on small parcels from premium cool climate regions, with Tasmania playing a central role. The island’s pristine air, long daylight hours and slow ripening seasons create ideal conditions for Pinot Noir with perfume, structure and natural acidity.

In the glass the colour is bright ruby with translucent crimson hues, reflecting both purity and finesse. Aromas are finely layered and beautifully lifted, revealing wild strawberry, red cherry and cranberry alongside rose petal, subtle spice and a delicate savoury note of forest floor. There is a quiet mineral thread that speaks of Tasmania’s varied soils and cool maritime climate.

On the palate it is medium bodied, silky and precise. Red berry fruit flows across fine grained tannins and vibrant natural acidity, delivering energy and length. Subtle oak is seamlessly integrated, adding gentle structure without masking the fruit. The finish is long, savoury and poised, lingering with cherry skin, dried herbs and earthy nuance. It is Pinot Noir defined by elegance, restraint and detail rather than weight.

Pair with roast duck, grilled salmon, quail with thyme or mushroom and truffle dishes. While compelling in its youth for its perfume and vibrancy, this Tasmanian Pinot Noir will cellar confidently for ten to fifteen years, developing deeper savoury complexity and silky integration.