Henri Jayer Echezeaux Grand Cru 1990

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Henri Jayer was one of the most prominent figures in Burgundy's wine industry. Born in 1922, he was only 17 when World War II broke out. Too young to be drafted like his two brothers, he had to help his father on the estate. His studies were over. But spotted by René Engel, he participated in the first oenology course offered at the University of Beaune. At a time when winemakers relied solely on experience, he was one of the first to understand and fully master winemaking. After the war, the eldest brother inherited the family land, the second brother studied at the Forestry Service, and Henri, once again with René Engel's help, obtained some land on lease in Vosne (including Richebourg).

In 1950, he was surprised to find that he was the only one interested in buying a plot of land that had been left fallow: Le Cros Parantoux. He dynamited the bedrock and worked the plot for over ten years. It was this plot that established him as a "master of Pinot Noir" (Robert Parker). He made a point of only putting "what is edible" into the vat. The grapes were therefore always destemmed. He is also credited with inventing cold pre-fermentation maceration, which gives Pinot Noir its color and aromas. He was one of the first to warn winemakers about the use of pesticides in vineyards.

From 1989 onwards, he gradually handed over the reins to his nephew, Emmanuel Rouget. He passed on to him his knowledge and his ability to extract the very best from Pinot Noir. He passed away in 2006, leaving Burgundy a formidable legacy thanks to his many students: Jean-Nicolas Méo, Christophe Roumier, Dominique Lafon, Denis Mortet, and others. The man sometimes nicknamed "the professor" or "the engineer" for his unwavering confidence, which left no one indifferent, is still missed in Burgundy. The last remaining bottles of Henri Jayer are now sought after worldwide. Emmanuel Rouget has taken over the estate.