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.
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 .
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!
@@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
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.
Nice to see Jancis Robinson's BBC Wine Course from 1995. Thanks, whoever stands behind to channel "Jancis Robinson".
Why post this video without at least summarizing the conversations that were in French?
Incentive to learn French
I imagine when this was recorded most serious wine aficionados spoke french.
They are talking about grapes and wine
Maybe because you Brits have to stop being arrogants and learn more languages.
Yes, this should suggest that learning a new language is always a good thing
Everyone in England speaks French! Hahaha 😂
I Guess she presumes everyone speak French. I dont so i didnt understood a word of it.
Enable subtitles and autotranslate in settings
They are talking about wine
. . . 9/10ths of the spoken word is not in French-?.. And you ‘ … didn’t understand a word of it’-?!?..
175£ for a DRC? Holy what a deal ( with hindsight 😅😅)
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.
@@mackmoulin Can you please point me to the last credible article? Have a website link?
. . . “ 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 .
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!
bien*
California has such a diverse array of microclimates that the potential for wine making on a superlative level is unrivaled in the world
170 pounds for DRC 😅
If you’re lucky.
Henri Jayer was making natural wine long before the hipsters
Greatest winemaker to have walked the earth
What are his wines like?
@@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
How lovely to see you!!! Except it's probably not you but a content creation farm. Please disabuse me of this.
This didn’t age like fine wine.
American accent of french sounds like drunk french pronunciation.
Who is speaking french with american accent?