Thank you Chris McClellan and Susan Cheung for your responses last week on Flor!
This week: Henri Jayer
Who is Henri Jayer and what was his impact on Burgundy?
Jayer also was a pioneer of "cold soak" macerations before alcoholic fermentation. Because alcohol has a profound effect on what types of compounds are extracted from the skins during maceration, this use of an extended maceration without alcohol produces a markedly different aromatic and textural profile in the finished wine. Many producers of Pinot Noir in Burgundy use this technique now after Jayer made it famous.