Echezeaux Emmanuel Rouget 2001

Echezeaux Emmanuel Rouget 2001

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£1,500.00
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  • Vinous rating 89
Echezeaux Emmanuel Rouget 2001
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HED98397

75 cl

13.5%
£1,500.00
Taxes included.

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Emmanuel Rouget Echézeaux 2001 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 2001. "(1.2 ha of 60 to 65 year old vines in the sub-climats of Les Treux and Cruots, which is also known as Vignes Blanches)This closely resembles the style of the Beaux Monts with its lighter ruby colour and ultra elegant pinot spice aromas followed by medium weight, pure, complex, quite refined flavours and a creamy, slightly toasty finish. Relatively light by the standards of many vintages of this wine but it is so elegant that is it hard to fault." Burghound, 2003
89 Vinous
Medium red. Deep, ripe aromas of redcurrant, smoke and earth. Fat, sweet and sexy, with flavors of plum, earth, smoke and Oriental spices. Nicely supple, broad wine with very good persistence. Rouget says this is closing down today. IÂ’d wait five years or so.Stephen Tanzer1st March 2004

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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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