The other night a generous friend came over for dinner. He told me earlier in the day that he would bring "an interesting Burgundy to try." That works well because I happen to love Burgundy wine. He arrived and produced a bottle of wine by one of the most famous names in the history of Burgundy, in all of wine, I would say.
Until the other night I had never tasted a wine by Henri Jayer. Most of us haven't, even those of us who were into wine back in the 70's when top Burgundy cost hundreds, not thousands of dollars. There never was very much of the wine. Now that bottles are astronomically priced it's just an unlikely thing, to drink a bottle of Jayer. There are several wines like this that immediately come to mind and sadly, many of them are Burgundy wines.
What would it be like to actually drink one of these wines? Really, try to imagine it for a moment. Someone shocks you with a bottle of Jayer, or something else rare and iconic. Something you otherwise would never have the chance to drink. Something you've heard about, read about, wondered about, and never expected.
There is no question that the experience of drinking such a wine would be glorious. But what about the part where you try to figure out if you like the wine, and how much. What about the part where, regardless of whether or not you like the wine, you try to figure out if it is a good wine.
Wouldn't it be easy for your judgement to be clouded by the fact that you are drinking Henri f*#ing Jayer?!?
I've heard wine pros and other folks too say that their judgement is not clouded in these situations. I believe this but only if that person has the breadth of drinking experience to make this possible. Most of us don't have that kind of experience, and we are only human, are we not? You'd have to be a hater to walk into your first bottle of Jayer and dislike it.
This was not even close to being one of the top Burgundy wines I've ever had. But it was among the best Bourgogne wines I've had. I think it compared quite favorably to many of the best Villages level wines I've had. It had a delicacy to it that contrasted with the pungent and smoke-inflected flavors. Especially on the second day (my friend left me the bottle!) the wine had this sheer sensation to it, this elegant and lacy texture, and the flavors were more detailed. I wanted to find Vosne spices, but mostly I didn't. Something in the wine, the powerful and almost muscular way the wine delivered its smells and flavors, made me think of Gevrey or Nuits-Saint-Georges. But I have no idea where the grapes for this wine came from. In the end I really liked the wine, I could tell that it was a very high quality wine, and it was thrilling to drink.
Peter about drinking this wine, I also said this to him in my email:
Jayer Bourgogne was very good. but a lesson in terroir in that it in the end was Bourgogne, perhaps with some villages fruit in there? But it's hard to make a grand cru wine from Bourgogne site, even if you're Jayer I guess.Peter wrote back, and as he tends to do, he said something concise and smart that made me want to write this post. He said:
That bottle is too weighed down by expectations. When it was made it was supposed to be a good, easy-drinking yet high-quality wine, like Lafarge Passetoutgrains or Dugat Bourgogne. Now, though, it's expected to be Jayer.Food for thought.