Jayer-Gilles
Summary
Domaine Jayer-Gilles is a small family estate in Magny-lès-Villers spanning 5 hectares across prestigious Burgundian terroirs including Échezeaux Grand Cru, producing primarily Pinot Noir wines from limestone-clay soils and vines averaging 40 years old. Following techniques inherited from Henri Jayer, the domaine maintains traditional methods including hand-harvesting, cold maceration, indigenous yeast fermentation, and extended oak aging without fining or filtration, preserving the authentic expression of their classic Burgundian terroirs.
Heritage & Leadership
Domaine Jayer-Gilles was established in 1976 by Gilles Jayer, nephew of the renowned Burgundian winemaker Henri Jayer. Based in the village of Magny-lès-Villers, which sits between the Côte de Nuits and Côte de Beaune, the domaine began with modest holdings. Gilles Jayer worked closely with his uncle Henri, absorbing traditional Burgundian winemaking techniques while developing his own distinct approach. The domaine remained under family ownership, with Gilles at the helm until his retirement. His son Vincent Jayer subsequently took over operations, continuing the family's winemaking tradition while implementing his own refinements to production methods.
Vineyards & Wines
The domaine manages approximately 5 hectares of vineyards spread across several appellations in Burgundy. Their holdings include parcels in Échezeaux Grand Cru, Nuits-Saint-Georges Premier Cru "Les Damodes," and Hautes-Côtes de Nuits. The vineyards sit on limestone-clay soils typical of the region, with variations in composition depending on the specific site. The Échezeaux plot features more limestone and produces the domaine's most structured wines. Pinot Noir dominates their plantings, with some Chardonnay cultivated for their white wine production. The vines average 40 years in age, with some older parcels exceeding 60 years. The domaine's production remains limited, with annual output typically under 2,000 cases total across all appellations.
Philosophy & Practice
Jayer-Gilles follows traditional Burgundian winemaking methods with careful attention to detail in both vineyard and cellar. Vineyard work emphasizes low yields through pruning and green harvesting when necessary. Grapes are hand-harvested and sorted meticulously before fermentation. For red wines, the domaine practices cold maceration for 4-5 days before fermentation begins naturally with indigenous yeasts. Gentle extraction techniques are employed, with moderate use of new oak (typically 30-50% depending on the appellation and vintage). The wines age in French oak barrels for 15-18 months before bottling without fining or filtration. This approach aims to express the distinct characteristics of each vineyard site while maintaining the house style that balances fruit intensity with structural elements for aging potential.