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2006 Emmanuel Rouget - Vosne-Romanee Cros Parantoux 1er Cru Pinot Noir - France - Burgundy - Cote de Nuits - Vosne Romanee - Red - Premier Cru

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France - Burgundy - Cote de Nuits - Vosne Romanee

Red Pinot Noir - Premier Cru
Producer Notes

Following closely in the footsteps of his now-retired uncle - the legendary Henri Jayer - Emmanuel Rouget has carried the torch by producing some of Burgundy's classiest wine and garnering high critical acclaim. Young Emmanuel was working as a tractor engineer when Uncle Henri offered him a job in his vineyards. In 1985, saturated with the knowledge and passion for winemaking of his Uncle,... More »

WA 95-96
IWC 92(+?)
BH 92-94
Drink Dates
WA: 2015-2025
Buy from Vinfolio
750ml $795.00

BH 92-94
Source Burghound
Issue Issue 29
Drink Dates 2014+

A highly nuanced, cool and layered nose features red, blue and black pinot fruit aromas with violet and rose petal notes that introduce powerful, concentrated and somewhat oddly, more <i>sauvage</i> flavors than the Ech but with even more depth. This is impeccably balanced and a wine of harmony and grace yet with fine power and intense minerality.

Professional content appears courtesy of Vinfolio
IWC 92(+?)
Source International Wine Cellar
Issue Issue 143

Dark red. Aromas of plum, redcurrant, dark chocolate and smoky oak. Quite sweet in the mouth, with an almost liqueur-like quality to the plum, kirsch, smoke and mineral flavors. Rich and powerful yet harmonious, with compelling sweetness and length on the aftertaste. Lay this one down or give it plenty of aeration.

Professional content appears courtesy of Vinfolio
WA 95-96
Source Wine Advocate
Issue 186
Drink Dates 2015-2025

Rouget alludes to the aromas of his 2006 Vosne-Romanee Cros Parantoux as "tres particulaire," and you can say that again! Cassis, black raspberry, licorice, musk, toasted pistachio, ginger, and white pepper amaze the nose, followed by an implosive palate concentration that incorporates stony, chalky, and somehow ore-like mineral essences. The sense of sappy cling and invigorating, vibratory impingement of spice and mineral matter here left both my salivary and adrenal glands pumping. This fissionable vinous material should be cellared for at least half a dozen years and then vigilantly followed for at least a further decade.

Professional content appears courtesy of Vinfolio
Author Wang Chong
Site / Blog   Trust Rating 92%
Tasted On 02/07/2013
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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