Henri Jayer
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Henri Jayer (born 1922 — died September 20, 2006) was a French vintner who is credited with introducing important innovations to Burgundian winemaking. He was particularly known for the quality of his Pinot Noir. [1]
Jayer was born in Vosne-Romanée. He attended the University of Dijon in the 1940s and earned a degree in enology.
Using a 7.4-acre inheritance that included parcels in the Echézeaux and Beaux Monts vineyards, Jayer began producing wine under his own label in the 1950s. Henri Jayer wines are now highly sought after and renowned for their balance and elegance, as well as their lushness and concentration. One bottle sells for thousands of dollars.
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[edit] Innovations
Jayer pioneered the now-universal idea that great winemaking begins in the vineyard. Jayer opposed extensive use of chemicals in vineyards and advocated plowing to control weeds. Jayer's most important contribution to winemaking may have been the cold maceration technique, in which crushed Pinot Noir grapes are allowed to soak before fermenting to bring out the fruit's color and flavor.
[edit] Later years
In 1996, the French Government told Jayer that he must either retire or forfeit his pension. In response, Jayer transferred his vineyards to his nephew, Emmanuel Rouget, but was still responsible for half the wine being bottled under Rouget's name until 2002. [2]
Jayer's last vintage was in 2001.
[edit] Death
Jayer died in Dijon, France of prostate cancer, aged 84.
