Vosne Romanee Emmanuel Rouget 1996

Vosne Romanee Emmanuel Rouget 1996

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£590.00
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  • Vinous rating 89
  • Robert Parker rating 87
Vosne Romanee Emmanuel Rouget 1996
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HED37781

75 cl

13%
£590.00
Taxes included.

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The Vosne-Romanée Emmanuel Rouget 1996 is a classic and highly coveted red Burgundy, crafted by the esteemed Emmanuel Rouget, who famously inherited vineyard parcels and much of the winemaking philosophy from his uncle, the legendary Henri Jayer. The 1996 vintage in Burgundy was characterised by high acidity and firm tannins, yielding wines of great purity and structure, built for longevity. This particular bottling displays a complex and evolving bouquet of red berries, sour cherry, forest floor and savory notes, with a distinct minerality and subtle spice, often framed by a delicate floral perfume. On the palate, it is medium-bodied and precise, with a backbone of vibrant acidity and still-present, fine-grained tannins that have integrated gracefully, leading to a long, nuanced finish.
89 Vinous
Excellent ruby-red. Vibrant, sweet, almost liqueur-like aromas of framboise, dark berries and violet. Quite dense in the mouth, and seriously structured. Notes of cherry syrup and tar. Longer but tougher on the back end than the '97; the tannins here give a sensation of extra power.

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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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