It seems that the Aussies are all starting to find their way round to the gamay grape, and that now includes Jane Eyre too, who bottled her first Fleurie – a 2016 – in the last 2 weeks. The labels haven’t yet arrived, but that doesn’t mean we can’t taste it – right? So tasted with Jane in Beaune today:

The wine is made from a blend of grapes from From 2 parcels; one at the top of Fleurie near La Madone, plus a second parcel just over the road ‘which was actually in better shape as it wasn’t hailed.’ They are 60-80 year-old vines from a young producer only making their second vintage, who has taken on family vines but hasn’t got a market for the wine yet. ‘The second parcel saw no destemming, though the Madone grapes needed a bit more triage so was mainly destemmed. I did just one pump-over and then left it alone – the fermentation started in about 4 days. It was left on its skins for 18 days before pressing into used 500 litre barrels for elevage – about 7 months worth before a few weeks in tank, then bottling a couple of weeks go. I left the sulfuring late as I wanted to see, but anyway decided to sulfur as I was scared of brett or maybe having to filter – I just wanted to be a little cautious so chose sulfuring over filtering. I wanted a little structure, not a fruit bomb.‘

2016 Jane Eyre, Fleurie
There are some DIAM sealed wines in France, but all that are exported will be sealed with a screw-cap.
The nose has a good width of aroma, starting floral then going nicely deep and a little soft – but not in a negative way. Supple, beautifully textured, nice bubbling, but not overt, energy – this is really a very fine package that drinks deceptively easily for its young age. Nice faintly herby structure in the finish as a counterpoint. Excellent and a buy! The colour is removed from that of many opaque 15s but still with plenty of density. Yum!