Henri Jayer has been one of the greatest names of the Burgundy vineyard. Born in 1922, he was only 17 when the Second World War began. Too young to be called up like his two brothers, he had to help his father with the domaine. His studies were over but spotted by René Engel, he participated in the first enology training given at the faculty of Beaune. At a time when wine growers worked only by experience, he was one of the first to understand and perfectly master vinification. After the War, the eldest of the family took over the family land, the second did a course in forestry, and Henri, once again helped by René Engel, obtained some rented farming land in Vosne (including Richebourg). In 1950, he noticed with surprise that he was the only one who wanted to acquire an uncultivated plot of land: Le Cros Parantoux. He demolished the source rock and worked on the land for over ten years. It is this plot of land which gave him the name the "Master of Pinot Noir" (coined by Robert Parker). He would only put “something edible” into the vats. The grapes are thus always destemmed. We also owe the invention of cold pre-fermentation maceration to him which gives Pinot its colour and aromas. He was one of the first to warn wine growers about the use of pesticides in vineyards. From 1989, he gradually handed over to his nephew Emmanuel Rouget. He passed on his knowledge and his ability to extract the best from the Pinot. He passed away in 2006, leaving Burgundy with a formidable legacy thanks to his numerous pupils: Jean-Nicolas Méo, Christophe Roumier, Dominique Lafon, and Denis Mortet to name but a few. In Burgundy, people still miss "the professor" or "the engineer" (due to his self-confidence which left nobody indifferent). The last remaining bottles of Henry Jayer are now sought after all over the world.
About the cuvée
Jayer's Richebourg is one of the few capable of competing with its prestigious Domaine de la Romanée-Conti counterparts. Sophisticated, aromatic and endowed with incredible richness, this ultra-rare cru is one of the greatest wines in the world.
The best vintages for Richebourg Grand Cru Henri Jayer :
1990, 1989, 1985
Consult price estimate table for: Richebourg Grand Cru Henri Jayer The information published presents current information on the wine concerned and is not specific to a certain vintage. This text is protected by copyright and it is forbidden to copy without prior written consent from the author.
General : The «bio» designation covers certified wines produced by biodynamic or organic methods, sustainably produced wines, and «environmentally friendly» wines that are not officially certified. These designations apply to recent vintages (the date of certification, if known, is specified in the estate description). See the blog article for more information on this designation.
Biodynamic : The «biodynamic» designation is used for all estates certified as using biodynamic methods, as verified by one of the two official bodies, Demeter or Biodyvin. All wines produced by biodynamic methods are also certified as organic. This designation applies to recent vintages.
Organic : The «organic» designation covers all estates certified as using organic methods, as verified by one of the bodies approved by the Ministry of Agriculture, such as Ecocert. This designation applies to recent vintages.
Sustainable : The «sustainable» designation covers all estates certified as using integrated or High Environmental Value (level 3 Environmental Certification) techniques. This designation applies to recent vintages.
Evironmentally friendly : The «environmentally friendly» designation refers to estates practising environmentally friendly wine-growing techniques, but that have not opted for certification or who are still in the process of converting to organic agriculture or biodynamics. These estates may have adopted biodynamic principles (non-certified) or simply no longer use chemical products. This designation applies to recent vintages.
Natural : Wines which are produced without any added sulfur (or almost any) and with no other inputs. However, given that there is no official body to issue the natural wine label, it is based on winemakers’ statements. This designation applies to recent vintages.