Wonderfully written, and a history lesson as many now have passed on. My fave episode. I'll always remember Burt Williams in his 1978 rainbow suspenders in the old Williams-Selyem winery. I'd love to watch this alongside a group down in Martinborough and Central Otago NZ, where they too show a similar yet humble passion, after producing brilliant PN.
4:01-5:50 and 7:08-8:37 etc. you missed a wonderful opportunity to offer an English translation, even if you gave a brief summary on the spot would be good. Mon français n'est pas très bon!
Burgundy wines are expensive not because of its high quantity, but due to supply vs. demand. I would argue that California’s Napa and Sonoma produce pinots of comparable quality.
Not even close. I love Pinot. Great Burgundies are profound. The best of Sonoma are very, very good. But, not profound. Cali pinots are a much better value, but do not come close to great red Burgundy. Same goes for Chardonnay and White Burgundy. Not even close.
@@markschneider715 Well that’s what they said about Bordeaux wines until the Paris Wine Tasting of 1976 aka The Judgment of Paris. I would love to see a similar wine tasting for Burgundy vs. California pinots. Maybe someday. 🙂
There have been countless side by side tastings. The best Sonoma pinots, like Kosta Browne, Occidental, Kistler, Williams Selyem, Arista, and a few others are truly amazing wines. For the money, they beat Burgundy any day of the week. But, they cannot hold a candle to a good Mazis, a Leroy, an Anne Gros. Much less a Romanee Conti. Not even close.
. . . “ Why?..” the ‘article’ or ‘link’-?.. They are stating their opinion - no-one thing more or less, as indeed are you. It would be of interest to read which would be your ‘best ever’ (so far) red burgundy and, in your opinion, it’s ‘superior’ from California. Vintages included, of course .
@@mcwine18 Henri Jayer studied winemaking at the Univrrsity of Dijon and when young worked at other Domaines. As Jancis says, serious Domaine/small producer winemaking in the Cote d'Or took off in the 50s and 60s with 1955,1959,1961,1962&1964 being legrndary years. In short, Jayer basically invented cold fermentation and whole cluster pressing and fermentation to add finesse and concentration to his wines. His parcels were the best on earth (Richebourg, Vosne Romanee premier crus and so on) and he didn't use pesticides but farmed organically, 30-50 years before anyone else except Lalou and Leflaive. Modern red Burgundy basically follows his footsteps of organic winemaking and tending the vine carefully, very low yields, selective picking, cold storage for grapes, cold fermentation to keep freshness and acidity as well as whole cluster fermentation for added depth. A legend, the greatest vigneron
