Sal



it is not a case of the producers wanting to copy the wines of Burgundy, it often that they want to see how the grape is managed and as you point out extracting the flavour is done to a greater or lesser degree depending on producer, this knowledge amongst other factors is important to produce the best you can given the controlling circumstances. It is a bit of a busmans holiday / sharing of knowledge and techniques arrangement. I have to say you are using the two opposite ends of the spectrum when quoting Jayer and JC Boisset. I personnaly prefer unfiltered wines in the style of Jayer.

[urlhttp://www.wine-searcher.com/m/2013/01/city-of-dijon-sells-off-old-wines[/url

Praise for Burgundy indeed. They could have given the bottles away to the people of Dijon to go with their cake.

Jayer wine for nearly 5k, five times the reserve price. The Chinese are buying everything at inflated prices.