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    05:32 AM
  • Wine average?

    94.5 Tb
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    177

History

Among the best pioneers of the Côte-d’Or are Robert Jayer-Gilles and his son Gilles. Robert is a native of Vosne-Romanee and a cousin of the great Henri Jayer. He started his career in 1948 as an apprentice working for Andre Noblet, the then cellarmaster at the Domaine de la Romanee-Conti. 

Robert retired in 1997 and his son, Gilles Jayer, who started working with his father in the 1980s, took control. His vineyards are planted at the same density, 10,000 vines per hectare, as on the Côte proper. This is unusual in the Hautes Côtes where more than 90% of the appellation is planted at less than half this density, as is the Jayers, practice of harvesting by hand.Gilles Jayer took over from his father, Robert, in 1998 and continues to produce fantastic wines, collected around the world. The grandson of Henri Jayer, one of the most respected Burgundy producers, has been absent from the UK for a number of years until now. Best known for his Echezeaux, Gilles puts the same amount of dedication into all his wines setting high standards in both red and white wines from the Hautes Cotes. 

There are many Jayers in Burgundy but Gilles Jayer is regarded as one of the best!

 

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Winemaking

Gilles works non-interventionist in the cellar. Normally, wines are not racked and kept ‘sur lie’ until bottling. Bottling can take place from after 12-18 months of rearing (whites) and at least 18 months for the reds. The whites are reared in oak or ‘en cuve’ until bottling (except generic). Gilles does not fine whites but does lightly filter. Also, there is no batonnage until the end of the malo-lactic fermentation for whites. The reds are reared in 100% new oak (except generic) and are neither fined nor filtered. In conclusion, Gilles makes wine that are unique and with a lot personality; and though, representative of the great burgundy, the wines are just as representative of Gilles himself!

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 Jayer-Gilles  has updated producer and wine information

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