Vosne Romanee Cros Parantoux Emmanuel Rouget 2012

Vosne Romanee Cros Parantoux Emmanuel Rouget 2012

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£2,580.00
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  • Robert Parker rating 96
  • Vinous rating 93
Vosne Romanee Cros Parantoux Emmanuel Rouget 2012
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HED70509

75 cl

13.5%
£2,580.00
Taxes included.

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Domaine Emmanuel Rouget Vosne-Romanée Cros Parantoux 2012 is a Premier Cru red Burgundy from a legendary Vosne-Romanée vineyard made famous by Henri Jayer. The 2012 vintage was a year of low yields and high concentration, resulting in a wine with immense power and structural integrity. Emmanuel Rouget continues the tradition of using 100% new oak to frame the dense black fruit and intense mineral drive of the site. The wine displays a complex profile of cassis, violets and woodsmoke, supported by a vibrating acidity that reflects the stony, high-altitude terroir.
93 Vinous
Bright, dark red. Distinctly blacker and wilder on the nose than the Echézeaux, with dark berry and floral aromas complicated by notes of sous-bois, coffee, mocha and menthol. Rather tight, even musclebound, today but boasts terrific energy to its blackberry, menthol and violet flavors. Finishes adamantly dry, broad and soil-inflected, with considerable power and outstanding length. Like the Echézeaux, this is painfully backward today. The fruit was picked at 11.8% and chaptalized to 13.2%.Stephen Tanzer1st March 2015

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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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