Echezeaux Emmanuel Rouget 2014

Echezeaux Emmanuel Rouget 2014

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£670.00
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  • Robert Parker rating 93
Echezeaux Emmanuel Rouget 2014
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HED64051

75 cl

13.5%
£670.00
Taxes included.

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Emmanuel Rouget is the nephew and protégé of the legendary Henri Jayer, one of the greatest Burgundy winemakers of his generation who sadly passed away in 2006. Based in Flagey-Echézeaux, Emmanuel is now a highly regarded producer in his own right, making high-end Pinot Noir from some of the most desirable vineyards. This 2014 Echézeaux Grand Cru is brimming with Asians, earthy notes, with plenty of black fruit flavours that are rich, powerful and quite long.
Vinous
(100% new oak; from vines in Clos Saint-Denis, Les Treux and Les Cruots): Dark, bright red with ruby highlights; the brilliant color of these 2014s made me want to jump into the glass. Very pure aromas of dark berries, spices and blood orange, plus a hint of lemon. Dense, sweet and powerful, showing serious volume to its still-tight flavors of black cherry, dark berries and spices. This fruit was very ripe in 2014 (12. 8% natural alcohol, chaptalized to 13. 4%), as 25% of the crop was lost to hail, said Rouget, who described the storm as like a violent green harvest. This distinctly masculine style of Echézeaux finishes with a serious spine of firm tannins that reach the teeth; it will need extended aging.Stephen Tanzer1st January 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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