Are there any "secrets" still to be discovered in Burgundy? With a 2000 year history and serious monastic study over that second millennia you might think it's unlikely to offer up surprises. But the answer is a resounding "yes"!
New winemakers still manage to squeeze fruit out of growers and in some cases even buy a little land. Old domaines that were in disrepair are given new life when a younger generation takes over. And in some rare cases wines that have been great for many years go unnoticed until; boom! They start to take off and the success happens seemingly overnight.
The Domaine Henri, and now Philippe, Jouan is on the cusp of the latter scenario. Henri was a classmate, contemporary, and friend of the great Jacky Truchot, and his winemaking style has always been very similar: 100% de-stemming, meticulous farming, gentle extractions, and an overall obsession with the craft. Philippe took over in 2004 and has changed almost nothing.
This careful attention to detail results in wines that are both powerful and elegant, balanced and (with age) full of layers and depth. So why are they unknown? The simple answer is they've never made enough wine to seek publicity or engage in any marketing. The internet has very little info and there are almost zero reviews or write-ups.
They farm just over 4 hectares, and much of that fruit goes to Drouhin, whom they've been selling to for 50 years. Precious few bottles get the Jouan label.