Domaine Jessiaume must be unique in Burgundy. Its owner, Keith Murray, is a Scot. Its director, Megan McClure, is American. And the cote de beaunewinemaker is a Frenchman with a Belgian surname, William Waterkeyn. The domaine, headquartered in Santenay (population 836), consists of 9 hectares of Premier Cru and Village vineyard– slightly more than 22 acres — located in Santenay, Beaune, Pommard, Volnay and Auxey-Duresses, all in the Côte de Beaune region. Côte de Beaune is the southern half of the narrow ridge that is Burgundy, the northern part being the Côte de Nuits. Because the soil of the Côte de Beaune is more varied, more white wine is made there than in the Côte de Nuits, which is about 90 percent red. The grapes, of course, are chardonnay and pinot noir. The Murray family acquired Domaine Jessiaume from the seventh generation of its founders in 2007. The work to improve the estate includes eliminating the negociant arm and gradually shifting into total organic farming. Only native yeasts are employed, and new oak is held to a minimum. These three wines — samples for review — represent what I love most about the pinot noirs of Burgundy, a sense of delicacy married to purity of fruit and intensity of structure. The prices are irresistible. When many Premier Cru wines, admittedly from illustrious appellations, now cost $75 to $200, these models can be had for $42 and $45. They are more than worth the prices. The wines of Domaine Jessiaume are imported to this country by MS Walker, Norwood Mass.
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Domaine Jessiaume Santenay Premier Cru La Comme 2014 aged 12 months in French oak, 33 percent new barrels, followed by 3 months in santenaystainless steel tanks. It displays an absolutely beautiful limpid, transparent medium ruby hue and scents and flavors of red cherries and currants; it’s quite dry but juicy with spice-inflected red fruit and enticing with an ethereal presence that does not discount a burgeoning tide of brambly-foresty tannins and fleet acidity that cuts a swath through the lithe, supple texture. The balance is lovely, with an emphasis on spareness and elegance. 13 percent alcohol. Production was 73 cases. Now through 2021 to’24. Excellent. About $42.
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Slightly less oak goes into making the Domaine Jessiaume Auxey-Duresses Premier Cru Les Ecussaux 2014 than was used in the previous auxeywine, that is, 12 months, 29 percent new French barrels, following by three months in stainless steel. The color is a totally transparent medium ruby hue; the wine features notes of red and black cherries and currants, lightly inflected with cloves, briers and brambles and a hint of loam. The wine is bright and lively, offering pert black and red fruit highlighted by touches of melon and sour cherry in a lithe, sinewy, vibrant structure. The sense is of innate energy and dimension held in check by the limitless powers of charm and delicacy. 13 percent alcohol. Now through 2019 to ’22. Production was 174 cases. Very Good+. About $42.
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For three more dollars, you get, in the Domaine Jessiaume Beaune Premier Cru Les Cent Vignes 2014, a wine that I consider the epitome of beaunethe Burgundian style. Nothing over-extracted here, nothing emphatic, fat or fleshy or overdone, but the perfection of balance between power and elegance, between the ethereal and the earthy. The wine spent 15 months in French oak, 25 percent new barrels, followed by two months in stainless steel. The color is a ravishing, ephemeral ruby-mulberry hue; red and black cherries and currants feel permeated by notes of briers, brambles and loam, with a hint of cloves and a touch of ground cumin that lends an air of intrigue. The wine is lithe, sinewy and silky smooth on the palate, where acidity cuts a swath and it flirts with a ferrous-sanguinary character. A sense of the granitic vineyard pulses through the wine, giving it a quality of precisely measured and honed dynamism that animates the finish. 13.5 percent alcohol. I could drink this one every night, but only 300 cases were produced. Best from 2018 or ’19 through 2028 to ’30. Excellent. About $45.
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