The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
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.
A small crop of high quality for long ageing. As in 1985, the acidity in the white wines is hidden behind the ripe fruit.
An early frost and cool June weather severely reduced the size of the 1995 crop. July and August were fine, dry and warm, but cooler conditions arrived in September, bringing showers and overcast skies. Fortunately the rains were more spread out and did not do as much damage as in 1994. The harvest took place in cooler but dry weather. Careful selection was essential. The 1995 wines showed great potential in barrel, the silky tannins and fine acidity giving the wines a soft mouthfeel.
Very attractive white wines, with creamy structure balanced by fine-tuned acidity.