THE GOOD WINE SHOP

The grapes were hand sorted at the winery. 20% of the fruit was selected for whole bunch pressing and the remaining grapes were destemmed and crushed. The wine was vinified in a wooden, open top fermenter. There were several gentle punch downs and after three weeks the wine was pressed. The wine was aged for 10 months in used French barrels, no new oak was used. The wine was racked once to tank. No fining or filtration was used and sulphite was only minimally applied after malolactic fermentation and prior to bottling.

Jane first produced wines under this label in Australia in 2012, when she made three barrels of a Pinot from Mornington. In 2015, she finally had enough wine to export, so we jumped at what she had to offer. We have had great success with her wines from Burgundy since they arrived at the beginning of 2016. Their restraint and elegance chimes with the style of wine we are looking for. 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��