Domaine Henri Jayer is one of the most outstanding domaines in Vosne-Romanée, Burgundy. Top wines of the domaine are: Vosne-Romanée Premier Cru Cros Parantoux and Vosne-Romanée Premier Cru Aux Brûlées. The Vosne-Romanée Premier Cru Cros Parantoux 1993 scored 98, 1990 scored 97, and Vosne-Romanée Premier Cru Aux Brûlées 1980 scored 96 by the Wine Advocate.

Robert Parker comments on Vosne-Romanée Premier Cru Cros Parantoux 1993: “The 1993 Vosne-Romanée Premier Cru Cros Parantoux from Henri Jayer is one of those dreamlike wines you only encounter once in a while. There is a magnificent intensity to this Pinot Noir that possesses such transparency and delineation, you do not know what to do with yourself except smile. So perfumed! Mulberry dallies with red berries, a faint scent of black truffle and iris. The palate is smooth and sensual. Before I knew its identity, I suggested it might be from Lalou Bize-Leroy. Silky to the touch, the texture is so supple that it belies that structure underneath. Then the wave of minerals wash over you on the long finish, a coda of tart red cherries lingering in the mouth. Even God did not anticipate such Pinot Noir when he invented the variety. Tasted January 2016”.

Henri Jayer is a legendary winemaker of Burgundy, who lived from 1922 to 2006. During the Second World War, being a sixteen years old teenager, Henri Jayer was left home alone to look after the family's and Méo Camuzet holdings. Later on, Henri Jayer married a winemaker’s daughter Marcelle Rouget. Henri Jayer studied oenology in Dijon. From the 1950s Henri Jayer bought some land to reclaim it as wine territory and began to sell wine under his own label. In 1987 Henri Jayer gave up sharecropping for Domaine Méo Camuzet. A few years later the legendary winemaker retired and handed over the estate to his nephew Emmanuel Rouget. In 2001 Henry Jayer had made his last vintage, which stays infinitely collectible.

Henri Jayer preferred organic vineyard farming. The grapes were sorted in the winery, then completely destemmed, and cooled to 15°C for a short pre-ferment maceration. During 18 days the grapes were in vats, with temperatures being maintained around 30-32°C. The juice was pumping over and some punching down twice a day. The legendary wines were matured in barrels with a high percentage of new oak, in particular, 50 percent for the village wines, 60 to 70 for the premiers crus, and 100 percent for the grands crus.