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2008 Emmanuel Rouget, Vosne-Romanee Premier Cru, Cros Parantoux
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Start Your Wine Collection with 2008 Emmanuel Rouget, Vosne-Romanee Premier Cru, Cros Parantoux
Begin your portfolio with a prestigious wine that has a history of growth.- Enjoy fully managed, secure storage facilities with insurance coverage.
- Get expert advice on when to hold and when to sell.
Critics Scores
Burghound.com
An exceptionally pretty and perfumed nose features notes of spice, dried flowers and sandalwood along with both red and dark currant scents. There is excellent richness to the caressing medium-bodied and overtly mineral-driven flavors that culminate in a delicious, complex, balanced and lengthy finish that still exhibits a touch of austerity. Like many of the better 2008s today this is still on the way up and I would be strongly inclined to hold this for another 7 to 10 years first as the firm tanninic spine is going to require time to fully resolve.
Stephen Tanzer
Full medium ruby. Superripe aromas of cassis, bitter chocolate, peony, Oriental spices and new oak. Dense, chewy and tactile; very primary, crunchy fruit flavors of raspberry and black cherry are a bit clenched today but not aggressive. Finishes very long and powerful, with serious wood tannins that will require a good decade of patience. Rouget's fermentations in 2008 took place at cool temperature, but the wines spent up to 26 days on their skins.
Burghound
An exceptionally pretty and perfumed nose features notes of spice, dried flowers and sandalwood along with both red and dark currant scents. There is excellent richness to the caressing medium-bodied and overtly mineral-driven flavors that culminate in a delicious, complex, balanced and lengthy finish that still exhibits a touch of austerity. Like many of the better 2008s today this is still on the way up and I would be strongly inclined to hold this for another 7 to 10 years first as the firm tanninic spine is going to require time to fully resolve.
Robert Parker's Wine Advocate
“The 2008 Vosne-Romanee Cros Parantoux,” reports Rouget, “finished its malo at the beginning of February, the same time as the 2009!” For that reason, I tasted it still on its fine lees, having never been racked or sulfured. (“Not that I’m one of these ‘bio-’ low-sulfur people,” he hastened to add.) Lily-like, decadent floral perfume, cassis, framboise, holly berry, and mint hover spirituously over the glass. Vanilla and resin hints for the (100) new wood mingle with liqueur-like black fruits as well as pungently invigorating red currant and dried cranberry. Here is the vibratory, interactive intensity and complexity one derives from the best young wines of its vintage, with chalk, stone, salt, and iodine all serving to set-off the wine’s candied yet acidulated fruit character. This should intrigue and delight for a dozen or more years. (DS)