Gevrey Chambertin 1er Cru Les Corbeaux

Grilled pork sausages; semi-soft French cheese; charcuterie; autumn stews with fresh herbs.

The parcel is right next to Mazis-Chambertin and Eyre sees some similarities to the Mazis fruit she used to have at Domaine Newman.

The wine was matured in 100% French oak barriques, 30% of which were new, for 14 months. The wine was racked only once before it was bottled unfined and unfiltered.

The small parcels of low-yielding fruit were hand harvested and partially de-stemmed, with 20% being whole-bunch pressed. Fermentation with indigenous yeasts took place in stainless steel tanks where a combination of gentle pump overs and punch downs were employed as necessary.

Burgundy’s next generation of talent isn’t necessarily Burgundy-born. Sometimes the breath of fresh air tradition needs can come from the other side of the world. Australian-born Jane Eyre joined her first harvest in Burgundy in 1998; the rest as is said is history. After a series of stages with lauded names such as Ernst Loosen in Germany’s Mosel and Frédéric Mugnier in Chambolle-Musigny she began in 2011 making her own wines as a micro-négociant sharing winery space with no other than Dominique Lafon. With a style that recalls the elegance and intensity of fine Burgundy from the sisters Mugneret Jane Eyre’s natural touch is both inspiring and irresistible. Crafted in limited quantities and by hand her wines capture the pure fruit and mineral essence of classically styled Burgundian grapes.