FRR0857
HK$23,800
Emmanuel Rouget is the nephew the legendary Burgundy winemaker, the late Henri Jayer. Now, Rouget has created his own label and becomes a well-regarded producer.
Rouget started learning the knowledge of winemaking in 1976, when he was given a job by his uncle Henri Jayer, and the enthusiasm planted deeply then. By the mid 1980s, Rouget had taken over much of Henri’s winemaking, and started producing wines from the vineyards of two other uncles, Lucien and Georges Jayer, in the 1990s. He has stayed loyal to the same style of Henri Jayer, including ultra low yields, pre-fermentation cold maceration and maturation of wines in 100% new oak barrels mostly. Henri sorted the grapes in the vineyard, and Rouget did it further and sorted again in the cuvérie before fermentation. All these make his wines rated highly and keenly sought-after by connoisseurs worldwide.
The famed Vosne-Romanée Premier Cru Cros Parantoux, is one of the Rouget’s best-known wines, has been abandoned due to the phylloxera devastation at the beginning of the 20th Century. Henri Jayer replanted the vineyard during 1940s and Rouget has taken control part of the site. He also has other prized holdings include sites in Echézeaux, a small plot in the premier cru "Les Beaumonts", and vineyards at village-level in Vosne-Romanée, Savigny-lès-Beaune and Nuits-Saint-Georges as well as Côte de Nuits-Villages.
Appellation:
AOC Vosne-Romanee 1er Cru Cros Parantoux, Cote de Nuits, Bourgogne
Country of Origin:
Burgundy, France
Type:
Red/Rouge (Still)
Grape Variety:
100% Pinot Noir
Tasting Notes:
(Robert Parker' rating: 93-94 points)
Lily-like, decadent floral perfume, cassis, framboise, holly berry, and mint hover spirituously over the glass. Vanilla and resin hints for the (100%) new wood mingle with liqueur-like black fruits as well as pungently invigorating red currant and dried cranberry. Here is the vibratory, interactive intensity and complexity one derives from the best young wines of its vintage, with chalk, stone, salt, and iodine all serving to set-off the wine’s candied yet acidulated fruit character. This should intrigue and delight for a dozen or more years. (Issued in 2010)
