Domaine Henri Jayer / Domaine Georges et Henri Jayer
Overview
Henri Jayer (1922–2006) is widely regarded as the greatest winemaker Burgundy produced in the 20th century. His innovations — cold pre-fermentation maceration, no filtration, use of 100% new oak — transformed red Burgundy winemaking. The jewel of his portfolio was Vosne-Romanée “Cros Parantoux” (premier cru), a steeply-sloped lieu-dit he rescued from a derelict state in 1951. He retired in 1996, passing his vines to his nephew Emmanuel Rouget; by the mid-1990s, the domaine had effectively ceased. “Domaine Georges et Henri Jayer” was the label for wines made by his brother Georges from shared family parcels (Échézeaux primarily).
Appellations
- Vosne-Romanée (villages, premier cru “Cros Parantoux”)
- Échézeaux (grand cru)
- Nuits-St-Georges premier crus
Key Wines
- Vosne-Romanée “Cros Parantoux” — perhaps the most celebrated premier cru in Burgundy; commands prices exceeding grand crus
- Échézeaux (under Domaine Georges et Henri Jayer label)
- Richebourg — tiny production
Style Notes
Henri Jayer’s style: deep color, rich fruit, 100% new oak (seamlessly integrated with aging), cold pre-fermentation maceration (the “Jayer method”), no filtration. His wines were immediately accessible in youth but also age magnificently for decades. The Cros Parantoux wines are chameleon-like with extended air.
2022 Vintage Notes (VFTC #114)
Mature bottle notes from Gilman’s 2024 tastings:
- 1993 Échézeaux (Domaine Georges et Henri Jayer): 97 pts (2024–2050+) — “has become beautifully red fruity as it passed its 30th birthday; simply exudes sweet red fruit and spice; Vosne spices, orange peel, cedar; stunning wine”
- 1988 Échézeaux (Domaine Georges et Henri Jayer): 95 pts (2024–2050+) — “blossomed far beyond what I ever anticipated; wide open, vibrant, red fruity and beautifully spicy; absolutely stunning to drink today”
- 1988 Vosne-Romanée “Cros Parantoux” (Domaine Henri Jayer): 95 pts (2024–2050) — “served double-blind; I failed to identify it as Henri Jayer despite tasting his 1988 Échézeaux in the same flight! Chameleon wine; changed so many times in the glass; eventually settled into beautiful autumnal soil tones with iron; plush and low acid; fine, fine juice”
My Tastings
(none yet)
Sources
sources/articles/VFTC/VFTC Nov-Dec 2024 #114.txt(pages 32–33)