Jane Eyre 2024: Pinot emotion from Burgundy, Beaujolais, Australia

Steen Öhman at Winehog has a soft spot for Jane Eyre’s wines, and honestly, same. In his latest piece, he frames her work with a line that says a lot about intent and outcome: “Jane always seems to capture the beauty of Pinot.” —Steen Öhman, Winehog. That phrase is catnip for Pinot lovers who favor nuance over muscle. Yes, the full article is behind Winehog’s premium wall, but the accessible portion still tells a useful story about style, place, and why Eyre’s négociant approach keeps delivering.

Style snapshot: Pinot Noir with lift, perfume, and restraint

• Grape variety: Pinot Noir
• Regions: Burgundy and Beaujolais (plus Australia, per source)
• Overall vibe: Dry, light to medium body, red-fruited, perfumed, detail-driven
• Texture and structure: Silky tannins, fresh acidity, built for balance not brawn
• Oak impression: Subtle; framework over flavor
• Serving note: Cool-cellar temp (around 55–58°F) to keep the perfume on point
• Best occasion: Thoughtful dinners, date nights, small-group tastings where conversation matters
• Best pairing direction: Roast chicken or duck, mushroom pastas, seared salmon, and anything umami-forward but not heavy

Winehog also underscores the style lineage: “The wines are Burgundian by heart and brain.” —Steen Öhman, Winehog. That’s a tidy way of saying you’re getting classical shape and aromatics, rather than new-world gloss.

Why Jane Eyre matters right now

Eyre is Melbourne-born, with Norwegian roots, and has worked in Burgundy for nearly a quarter century. That’s time enough to absorb the region’s rhythm—vineyard by vineyard and grower by grower—while keeping an outsider’s clarity. In Burgundy, Pinot Noir is the tightrope act: the best wines whisper. You’re chasing rose petal, cherry skin, a little spice, sometimes forest floor—all without tipping into heaviness. Eyre’s reputation, echoed by Winehog, is built on catching that fragile, perfumed moment and holding it steady in the glass.

She’s a négociant, which in Burgundy means sourcing fruit (or sometimes must/wine) and vinifying under her own label. Done right, it’s a superpower: you can select across sites and vintners to express a clear house style. The downside is obvious—less control in the vineyard—but Eyre’s consistency suggests strong relationships and a clear vision. And when Winehog talks about “Pinot d’émotion,” that’s shorthand for wines that don’t just taste correct; they feel right. Burgundy fans know the drill: the most memorable bottles are often the most transparent rather than the most concentrated.

Context: Burgundy, Beaujolais, and a foot in Australia

What we commonly accept about Burgundy Pinot Noir: it’s delicate, terroir-etched, and happiest when acidity leads and oak behaves. Beaujolais (especially in its Crus) can deliver a similarly lifted profile, though with Gamay’s juicier swagger—useful context if Eyre’s range includes both regions. Winehog notes she works across Burgundy, Beaujolais, and even Australia. That cross-hemisphere perspective tends to sharpen a winemaker’s instincts: you learn what truly matters (fruit selection, gentle extraction, oxygen management) and what’s just stylistic garnish.

How does this square with Winehog’s perspective? The through-line is elegance. If you’re seeking Pinot that flexes like Cabernet, keep scrolling. If you want the “perfumed note that turns a Pinot Noir into a Pinot d’émotion,” as Öhman puts it in spirit, Eyre’s label should be on your radar. The article’s premium portion almost certainly dives into specific cuvées and tasting notes, but the public preview already signals the key takeaway: scent, finesse, and detail first.

How to buy, drink, and pair

Pinot like this thrives with food that won’t bulldoze the aromatics. Think roast chicken with herby pan juices, seared duck breast, creamy polenta with mushrooms, or miso-glazed salmon. If you’re opening a Burgundy or Beaujolais from a producer known for delicacy, give it a light chill and a gentle decant. Use glassware with a tulip shape to corral the perfume and let the acidity sing.

Best occasion: When the conversation deserves a supporting actor that knows when to improvise and when to step back. Best pairing direction: classic, umami-friendly dishes—poultry, mushrooms, and lighter cuts—seasoned enough to play, not to shout.

Bottom line: Eyre’s Burgundian-by-brain wines are catnip for those of us who prefer detail over decibels. Keep an eye on allocations, and when in doubt, trust the nose—the most expressive Pinots announce themselves by aroma long before the first sip.

Quotes from “Jane Eyre 2024” by Steen Öhman on Winehog – with a passion.

Source: https://winehog.org/jane-eyre-an-australo-norwegian-surprise-2-2-72221/