Echezeaux Emmanuel Rouget 1996

Echezeaux Emmanuel Rouget 1996

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£1,300.00
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Echezeaux Emmanuel Rouget 1996
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HED99263

75 cl

13.5%
£1,300.00
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Emmanuel Rouget Echézeaux 1996 is a full-bodied Burgundy red wine from the Grand Cru climat of Echézeaux in the Vosne-Romanée commune of the Côte de Nuits. A tractor engineer by training, Emmanuel discovered a love of winemaking in 1976, after being given a job by his uncle, the legendary Henri Jayer. He is now based in Flagey-Echézeaux and produces high-end Pinot Noir from some of the most desirable vineyards in the Côte de Nuits. This is their Echézeaux Grand Cru from the excellent 1996 Côte d`Or vintage. "Now at 20 years of age, the 1996 Echezeaux Grand Cru from Emmanuel Rouget is vindicating the plaudits that praised this wine on release. It is just a great Pinot Noir. Deep in hue, it is surprisingly backward and youthful on the nose, tightly wound with black fruit, cranberry and violets. Echézeaux-cum-Margaux perhaps! The palate is medium-bodied and very well balanced, quite sturdy in backbone as is common with many 1996s, stocky like Emmanuel with an almost sorbet-fresh, vivacious finish that beckons you back for another sip. It would not surprise me if at 30 years of age it warrants an even higher score. This is superb." Neal Martin, 2016

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Emmanuel Rouget

Emmanuel Rouget

As with many of the great Burgundian wineries - the history of Domaine Emmanual Rouget is closely linked to other famous names in the Côte d'Or. The eponymous Emmanuel is the nephew of the legendary Henri Jayer, considered by many to have produced the greatest expressions of Pinot Noir in living memory. It was Uncle Henri that gave the young Emmanuel his first job in the world of wine and by 1996, he was producing wines from vineyards owned not only by Henri Jayer, but also Lucien and Georges Jayer.

Clearly inspired by his uncles' approach, Emmanuel (and now his son Nicolas) favours low yields and new oak for the top wines. The grapes are double sorted, once in the vineyard and once in the cellar before being de-stemmed and fermented after a temperature controlled pre-maceration - these are bold expressions of the Burgundian terroir with ripeness and oak influence to the fore.


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