Vosne Romanee Cros Parantoux Emmanuel Rouget 2015

Vosne Romanee Cros Parantoux Emmanuel Rouget 2015

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£1,900.00
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  • Vinous rating 98
  • Robert Parker rating 96
Vosne Romanee Cros Parantoux Emmanuel Rouget 2015
5 left

HED68581

75 cl

14%
£1,900.00
Taxes included.

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Cros Parantoux is probably the finest premier cru in Vosne-Romanée, considered by Burgundy experts to be worthy of grand cru status. It is a relatively small site, covering approximately 1 hectare on the slope above the western edge of Richebourg. Here Emmanuel Rouget produces this cuvée from a 0.7177-hectare parcel. The wines tend to be opulent, full-bodied and designed for long ageing.
98 Vinous
The 2015 Vosne-Romanée Cros Parantoux 1er Cru is a wine that I fell head over heels for in barrel. It is limpid in color and extraordinarily intense on the nose, embracing that summer`s warmth without denuding it of precision or terroir expression, and delivering plush blueberry, raspberry coulis and emerging touches of iodine. This Cros Parantoux is just revving its engine. The palate is beautifully balanced with sappy red fruit and impressive depth. It still needs a couple of years to fully integrate, but you must stand back and admire its persistence. Huge potential. Tasted blind at Maison de Colombier in Beaune.Neal Martin1st August 2021

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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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