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  • Country ranking ?

    1 322
  • Producer ranking ?

    11
  • Decanting time

    2h
  • When to drink

    2020-2035

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The Story

 By and large, Emmanuel has remained faithful to the techniques employed by Henri Jayer - namely an insistence on ultra low yields, a pre-fermentation cold maceration and the maturation of the major wines in 100% new oak barrels. The grapes are sorted both in the vineyard and again in the cuvérie, before being destalked and fermented after a cool pre-maceration. Emmanuel Rougeot favours pumping over ahead of punching down. The wine is matured in barrels from Francois Frères and Taransaud. One year old barrels are used for Bourgogne Rouge, 50% new oak for Vosne Romanée but 100% for Savigny-lès-Beaune, Nuits-St-Georges and the crus.
 

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Latest Pro-tasting notes

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Written Notes

This next flight was two of a kind, and while the first reminded me of 1997, it was actually a 2007 Rouget Vosne Romanee Cros Parantoux. There were dirty, round red fruits along with hints of vitamin to this simple but nice wine. Velvet and velour tricked out the room, and acid and more spice emerged. There was this exotic banana thing happening, but it got a little oaky, and then it got better again. I am a big fan of drinking ‘07s now, although this felt like it needed more time. JR found it ‘a tad over acidic’ (92).

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Origin

Beaune, Burgundy
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