At a glance

Producer

Henri Jayer

Region

Vosne-Romanée, Burgundy, France

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

Extremely high value, typically $10,000-$25,000+ on secondary market

Tasting profile

Complex bouquet of earth, forest floor, cherry, raspberry, subtle leather, and spices

Evolution: Evolving tertiary notes including truffle, mushroom, underbrush balanced by still present red fruit

At peak: Continued refinement of complexity, silky texture, and balanced structure for multiple more decades

Structure

Acidity

Elegant, bright acidity

Tannins

Medium to firm but integrated

Alcohol

Approx. 12.5-13%

Aging potential

Outstanding aging potential, can age well 35-50 years from vintage under optimal cellar conditions

Drinking window

Peak drinking

2015 to 2030

Optimal window

2010 to 2035

Current status

Mature and drinking beautifully

Current condition

Showing complex tertiary aromas, still vibrant with good acidity and balanced tannins

Henri Jayer’s Cros Parantoux is among the rarest and most revered vineyard sites in Vosne-Romanée. The 2000 vintage benefits from excellent growing conditions, producing a wine with refined structure and concentration. The balance of acidity and tannins supports long-term cellaring with a drinking window extending 35+ years, allowing the wine to develop exquisite tertiary complexities.

Food pairing

Pairs well with roasted duck, venison, wild mushrooms, game birds, and aged cheeses.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To allow the wine to open up and soften any bottle sediment, enhancing aromatic complexity

Sustainability

Sustainability score: 7/10

Henri Jayer was renowned for meticulous vineyard care emphasizing soil health and minimal chemical use; small yields and manual harvesting favored quality and sustainability.

Though no formal certifications were recorded during 2000 vintage, Henri Jayer’s legacy includes sustainable, low-impact farming practices focused on biodiverse and healthy vineyard soils, minimal synthetic inputs, and hand-harvesting. The carbon footprint is typical for old world wines exported overseas but the careful vineyard management enhances sustainability quality.