I haven’t a secret.
I just let nature take its course.
I am not a brave person and as nature does the work so well, I don’t see why I should interfere.
A great wine is crafted in the vineyard, not in the cellar.
We are in a period of interventionism. Everybody feels they must DO.
Low yields
Destemming
No Filtering
Minimalist approach
HJ encapsulated the notion of the principled purist who sought to create the finest wine with the least human interference…
Does anyone know of any resources out there that reference Mr. Jayer’s thoughts on the use of new oak?
I’ve had only one Jayer-labeled Jayer in my life, at Troisgros, but perhaps some other Jayer-made wines under the Rouget or Meo labels - only Stuart would know for sure!
I did …long ago …but then I needed to stop due to the price ( and rarity - next to impossible to buy them in Canada).
The similar situation is happening …NOW…to Rousessau big 3. I used to only buy his CdBeze ( in Quebec, Canada ) but after vintage 2001…I needed to stop ( due to the price and since the birth of Meadows Burghound ) and the wines are on limited allocation.
I am not a fun of Henri Jayer for one reason. Henri Jayer wines are too pricey ( and I could get the same wines at a lower price ). What I mean is : there are many ways to enjoy burgundy…and… Henri Jayer wines were too romanized by many wine lovers.
If you own 1st Edition of Coates CdOr…there is a good description of above H. Jayer and his style of wine which are basically - low yield, 100% new oak and destemmed.
Peter - I’ve gotten what I can about him from Coates, Morris, and Kramer - but looking for a bit more. I’m particularly interested in gaining insight as to his reasoning behind the choice to use 100% new oak for his wines…His thoughts on cold maceration are also something I’d like to check out.
I know I will probably get a lot of heat for saying this but if you would like to taste the Jayer wines for less money, try the Rouget’s of the same era. For example a '90s decade Rouget Cros Parantoux would be very similar to Jayer. On the few occasions I have tasted them side by side, I might have preferred one or the other but the style and underlying material were nearly identical.
On oak, Jayer used quite a bit of very high quality oak much like Leroy or DRC.
Too clean, too ripe, and too oaky. I thought they were very California like. Extremely well made for that style, just not my favorite. There wasn’t any heat on there. Very cycindrical and complet wines, but again, not in my wheel house.
The '85 Rouget Cros was made my by Henri from what I’ve been told… that was Rouget’s first vintage. The corks from the '85 Rouget’s I’ve had all had H. Jayer printed on them.
Charlie,
The bottle you had was George and Henri Jayer which is not the same as Henri Jayer. It is made by Henri Jayer but technically a different label After retiring he still made none-commercial Cros Parantouxs under his name but no echezeaux was made.