The Echezeaux is what one expects of Grand Cru burgundy but rarely gets-an explosively rich yet elegant wine that titillates the palate with exotic flavors. When asked why his wines are so consistently great, Jayer simply responds, "I make the kind of wine I like." His wines are aged in 100% new oak, are never filtered, and are bottled directly from the barrel. The excellent color and well-delineated, intense Pinot Noir fruit he gets could well come from his special "cold maceration," which involves totally destemming the grapes after picking and putting them in tanks where they stay before the fermentation starts. Modern oenologists would no doubt be horrified at such a process as the risk of oxidation is high, but never, ever have I tasted a volatile or oxidized bottle of wine from Jayer. As he says, to make great wine, one must assume certain risks. Jayer feels his finest vintages are 1978, 1985, 1980, and 1986. The 1985s are all quite profound, deeply colored, and packed with fruit. They should last and improve until at least 1997-2003. They are more tannic than many other 1985s.