Richebourg--Vintage 1986
4 bottles per lot
HENRI JAYER Wines produced from his small 6.30 hectare Domaine, based in and around Vosne-Romanée are arguably some of the finest wines ever produced in Burgundy, including the legendary Richebourg, Echézeaux, and Cros Parantoux. The Domaine included holdings in Echézeaux, Richebourg and also vineyards in three Premier Cru sites Les Brûlées, Les Beaumonts and Cros Parantoux in Vosne-Romane. Jayer wines are superbly concentrated, extraordinarily complex, harmonious and seductive and have achieved a cult following amongst Burgundy lovers. They are very highly sought after with high prices to match. Jayer was a pioneer and firmly believed that care in the vineyard was fundamental to producing fine Burgundy. Treatments were kept to a minimum and there was a rigorous selection of grapes eliminating any sub-standard fruit. Yields were kept very low. Only natural yeasts were used for the fermentation which added complexity and individuality to the wines. A pre-fermentation cold maceration by reducing the vat temperature to 15 degrees for four or five days was used to extract additional colour and flavours. The majority of the wines were aged in new Tronais oak barrels. As few rackings as possible and no filtration ensured that all of the subtle nuances, complexity and concentration were preserved. Sadly, Henri Jayer, died on 20th September 2006, however his work continues to inspire many young Burgundy growers. Richebourg--Vintage 1986 Côte de Nuits, H. Jayer Levels: 2.0cm or better 4 bottles per lot
Richebourg--Vintage 1986
4 bottles per lot
HENRI JAYER Wines produced from his small 6.30 hectare Domaine, based in and around Vosne-Romanée are arguably some of the finest wines ever produced in Burgundy, including the legendary Richebourg, Echézeaux, and Cros Parantoux. The Domaine included holdings in Echézeaux, Richebourg and also vineyards in three Premier Cru sites Les Brûlées, Les Beaumonts and Cros Parantoux in Vosne-Romane. Jayer wines are superbly concentrated, extraordinarily complex, harmonious and seductive and have achieved a cult following amongst Burgundy lovers. They are very highly sought after with high prices to match. Jayer was a pioneer and firmly believed that care in the vineyard was fundamental to producing fine Burgundy. Treatments were kept to a minimum and there was a rigorous selection of grapes eliminating any sub-standard fruit. Yields were kept very low. Only natural yeasts were used for the fermentation which added complexity and individuality to the wines. A pre-fermentation cold maceration by reducing the vat temperature to 15 degrees for four or five days was used to extract additional colour and flavours. The majority of the wines were aged in new Tronais oak barrels. As few rackings as possible and no filtration ensured that all of the subtle nuances, complexity and concentration were preserved. Sadly, Henri Jayer, died on 20th September 2006, however his work continues to inspire many young Burgundy growers. Richebourg--Vintage 1986 Côte de Nuits, H. Jayer Levels: 2.0cm or better 4 bottles per lot
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
.jpg "Source: Christie's")
.jpg "Source: Christie's")
