Alex Westphal

9.2

Passt als Aperitif — 5 years ago

Steven Lee

9.2

Always a very good value burgundy. Light, silky and elegant. Wondering whether henri jayer would be similar to this — 7 years ago

Isaiah Estell

8.9

Monument of dust when open. Came around quickly, showing the requisite dry spice and earthy elegance expected. Very subtle on palate, not a lot of concentration, still with great harmony between fine tannin and fading acidity. Nicely mature, much more developed on day 2. — 7 years ago

Nicole Hakli

Sommelier The NoMad Restaurant

10

Cuvée J made with Henri Jayer yeast. — 9 years ago

Jeff J

9.4

No. 3 of my tasting pack, Benjamin Leroux of Comte Armand has been long praised the most gifted Burgundy winemaker of latest generation, even as the natural heir to the greatest Burgundy winemaker of all-time Henri Jayer. This 2009 Clos Des Epeneaux has off the chart depth. It comes with Pommard's signatory rustic masculinity in a much refiner way with incredibly complex earthy mushroom, black pepper and black current. It's like taking a full bite of damp forest soil - if you will 😂. Great great 🍷 #winetastingnotes #burgundy #comtearmand #benjaminleroux — 9 years ago

Chris Cass

9.5

Heir to Jayer, everything Pinot should be with 09s generosity — 9 years ago

Ben Gordon

9.0

Smooth and clean. Very pleasant — 10 years ago

Ron Siegel

9.5

The 80 & 93 vintage seemed to be great years for Jayer as their Ech & CP were some of best in the lineup tonight. — 6 years ago

Steven Lee

9.1

Learned from henri jayer. First time volnay. Very light. Raspberry, bitter, rocks, savoury, still abit grippy tannin. Some spice. — 7 years ago

Jordan Fisher

9.0

Light but full at the same time, love it! Could drink this nonstop.... — 8 years ago

Larry Frierson

9.4

Shockingly good. Great aromatics. Of 1er CRU quality. These Rouget wines were reputedly made by Henry Jayer, after he took his French pension. His skill shows. — 8 years ago

Mark Oldman

10

Henri Jayer Richebourg 1966: how can it be that this 50-year-old Burgundy is still so fresh, so ruby-colored, so generous with its nose of ripe cherry, baking spaces, and Autumn leaves? A miracle in every greedy gulp.

— 9 years ago

Evandro Pereira

9.4

Got a bit shy being served alongside Jayer 93 — 9 years ago

with Ed

Paul Sowerby

9.4

To me,old school stinky Burg ( Good stink) — 10 years ago

Conrad Green

9.3

A beautiful nose of soft red fruits, some spice, soulful plummy stuff. Very burgundinian but the plushness of US Pinot. On the palate this has great poise. Light but intense this has lovely fresh fruit and some gnarly wild herbs with underlying acidity and good length. Apparently the ‘j’ refers to Jayer cuttings being the source of the Pinot. If so, that would go some way toward explaining why this is so aromatic and balanced. Excellent — 6 years ago

with Naoko and Larry

Chip Hughes

9.6

Is this the best Umathum Zweigelt ever? Smells and tastes the way young Henri Jayer wines used to. Perfectly ripe, weightless, low alcohol (12.5%). Seems like it was cold soaked. Cranberry, umeboshi plum, cherries. Extraordinary! #zweigelt #umathum #burgenland #austria — 7 years ago

Alexander Reshetilov

9.1

Яблоко, зефир, крыжовник, апельсин, желтый грейпфрут, настойка прополиса, мастика, мел. — 8 years ago

Nniccolò Contenta

9.1

Nice texture and drinking well in beginning but wasnt showing as well I as I wanted it to. — 9 years ago

Stuart Ritson

9.1

Rounded, tropical fruits, long finish, creamy. — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.3

Brilliant Aligoté, one of the great examples of this grape. Made by the heir of Henri Jayer. — 9 years ago

with Aisha