Henri Jayer was a passionate and involved winegrower; he was born in 1922 and died in 2006. Today he is a key figure in Burgundy and his wines are considered among the best in the world. Henri Jayer’s story begins when he inherited 3 hectares of vines and produced his first vintage in 1945. He very quickly put in place a vinification method that was more respectful of nature and developed his estate by buying up plots of land around his own.
Henri Jayer had his own philosophy of life and treatment of the vines. Very down-to-earth, he developed a technique which aims to put nature and not technology at the forefront. For him, it was necessary to adapt his winemaking to the whims of nature and to limit the use of chemicals as much as possible. As early as 1950, he decided to set up his own winemaking technique. First of all, he gave priority to quality over quantity: fewer grapes for more taste, because according to him “A great wine is made in the vineyard, not in the cellar”. Then, the fruit is destemmed in order to keep the purity of the fruit. Finally, Henri Jayer decides to control the fermentation temperature, which allows the fruit to keep its freshness and aromas.
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A guarantee of excellence, these wines reach records at auction. We had the opportunity in December 2014 to put a bottle of Grand Cru Richebourg Henri Jayer on sale. Estimated at €3,000 – €3,500, it was sold at €7,680.
If you wish to include a lot of wine from the Henri Jayer estate, please do not hesitate to contact Marion QUESNE, head of the Wine & Spirits department of the Aguttes study.
