Jayer was never been secretive about why his red burgundies are so fragrant, rich and expressive. Hard work in the vineyard and keeping crop yields low are the reasons for his success. Wines were kept in new oak, racked as few times as possible, and bottled without filtration. His 1978s, 1980s and 1985s all stand as monuments to how red burgundy should taste, but rarely does. Unfortunately Henri Jayer died in 2006, however his legacy continues with his nephew, Emmanuel Rouget, who makes wines à la Jayer. Wines include Echezeaux, Richebourg, Vosne-Romanee les Beaux Monts and Cros Parantoux.