Emmanuel Rouget Cros Parantoux Vosne-Romanée Premier Cru 2006 0.75L
2 in stock
| Weight | 3 kg |
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| Dimensions | 40 × 12 × 12 cm |
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| RP | 95, 96 |
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| Vintage | 2006 |
| Volume | 0,75 |
ROBERT PARKER ” 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. Emmanuel Rouget was very pleased with the “unusually long evolution” of his youthful 2006s – which I last tasted on the eve of bottling – rendered possible not just by the frigid temperature of his relatively shallow cellars, he explained, but also by what for this vintage are impressively low pHs. Even after slight chaptalization, he says the present collection scarcely exceeds 13% alcohol. These factors no doubt help account for the balance of ripe flavors and textural polish with cut and vivacity that the 2006s here display, rendering them – as Rouget puts it – “more precise, fresh, and elegant” than his 2005s, in which respect they remind him of his 1996s. “If you compare them directly today, my 2005s almost taste heavy by comparison with these 2006s,” he notes. Moreover, my own impression is that the current crop of wines has proven more resistant to the same levels of new oak – 50-100% – as were used on his 2005s (whereas the 2004s received nada). “I think that impression is on account of the acidity,” of the 2006s, opines Rouget, adding “for me the acidity of Pinot is more important than the alcohol. “
Emmanuel Rouget Cros Parantoux Vosne-Romanée Premier Cru 2006
Description Overview
Discover the exceptional Emmanuel Rouget Cros Parantoux Vosne-Romanée Premier Cru 2006, a rare gem from the prestigious Côte de Nuits region in Burgundy. This exclusive vintage boasts a limited production run that underscores its rarity and collectible appeal. With its deep-rooted heritage, this 2006 Premier Cru offers collectors an investment-grade opportunity to acquire a wine distinguished by its refined complexity and enduring value. The Emmanuel Rouget Cros Parantoux seamlessly embodies Burgundy’s tradition of terroir-driven excellence, making it a prized possession for discerning connoisseurs.
Key Features & Benefits
Crafted with meticulous attention, this 0.75L bottle reflects Emmanuel Rouget’s commitment to artisanal winemaking. The grapes are sourced exclusively from the renowned Cros Parantoux vineyard, known for its exceptional clay-limestone soil that imparts distinctive mineral nuances.
Hand-harvested and fermented using traditional Burgundian techniques, this wine displays superb balance and depth. Its fine tannins and vibrant acidity ensure excellent aging potential, enhancing its value for collectors seeking both immediate enjoyment and long-term appreciation.
Heritage & Collectibility
Emmanuel Rouget, a name synonymous with uncompromising quality since the early 20th century, has cultivated a legacy of exceptional terroir expression. The 2006 Vosne-Romanée Premier Cru is a coveted release limited to a select number of bottles, intensifying its scarcity in today’s market.
Its strong presence in prestigious auctions and among elite collectors affirms its status as a worthy investment, promising not only sensory delight but also potential capital growth in fine wine portfolios.
Sensory Profile & Usage
Experience a brilliant garnet color with aromas of ripe red cherries, subtle earthiness, and hints of forest floor. On the palate, this wine captivates with layered flavors of raspberry, vanilla, and delicate spices, culminating in a long, elegant finish marked by graceful tannins.
Best served at 16-18°C, it pairs exquisitely with fine game meats, duck breast, or truffle-infused dishes. Proper cellaring in a stable, cool environment will preserve its complexity, allowing collectors and enthusiasts alike to savor its evolving character over decades.
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