Vosne Romanee Cros Parantoux Emmanuel Rouget 2014

Vosne Romanee Cros Parantoux Emmanuel Rouget 2014

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£1,450.00
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  • Robert Parker rating 95
Vosne Romanee Cros Parantoux Emmanuel Rouget 2014
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HED64055

75 cl

13.5%
£1,450.00
Taxes included.

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A tractor engineer by training, Emmanuel Rouget is the nephew 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 top-end Pinot Noir from some of the most prized vineyards. This release is from Cros Parantoux, probably the finest premier cru in Vosne-Romanée. The 2014 expression is rich and structured, revealing a core of sweet red fruit, followed by spices, pepper, violets, raspberries and thyme.
Vinous
Deep, bright red-ruby. Brooding dark berry and floral aromas show terrific lift. Broad, highly concentrated and vibrant, with strong acidity perfectly enrobed by intense dark fruit flavors. Delivers a rare combination of power and finesse. Finishes with terrific medicinal reserve, the tannins saturating the sides of the tongue. Rouget compared this wine to the 1999 for its finesse. It's as if the Echézeaux and Cros Parantoux have exchanged personalities this year.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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