Early in his winemaking career Emmanuel Rouget was lucky enough to have been taken under the wing of his uncle, Burgundy legend Henri Jayer. Now Emmanuel’s wines are almost as sought after as those of his universally lauded uncle.
The emphasis is placed on the vineyard, where much preparation and leg-work is done during the growing season to ensure that healthy, thick-skinned Pinot Noir can be harvested in September. In the cellar, a minim...
By 1996 Emmanuel was producing wines from the vineyards of three of his uncles - Henri, Lucien and Georges, as well as from the vineyards of the Michelin star chef, Jean Crottet. 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 viney...
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