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Average critic rating : 94.0 points



The 2009 Echezeaux is rich, dark and beautifully layered. The intensity and depth of the fruit is nicely balanced by the impossibly fine, silky tannins. This sumptuous, textured wine is impressive and totally compelling. The Echezeaux was aged in 100% new oak Anticipated maturity: 2019-2039. ||This small domaine is one of Burgundy’s best kept secrets. Emmanuel Rouget farms 8 hectares of vineyards, of which he owns 2.5. Rouget began harvesting on September 12. The fruit was 10% destemmed. Fermentation and maceration lasted about 20 days. The wines were pressed, and the sediment was left to decant naturally for two days. The wines were then racked into barrel with the fine lees. The malos were fast in 2009; they took only 4 months to complete, versus 17 for the 2008s. Rouget expected to do no rackings until the wines were prepared for bottling, with no fining or filtration. I tasted all of these wines from new oak barrels. Readers will note that some of these wines, especially at the entry-level are not aged in 100% new oak. That means the samples I tasted are not fully representative of the final wines. Ordinarily in a situation like this I would ask to taste multiple barrels, but my schedule was particularly tight on the day I visited Rouget. Of course, this is not an issue with the top wines, which are aged in 100% new oak. This is a beautiful set of wines from top to bottom. Wine Advocate.May, 2011

Nephew of the brilliant Henri Jayer , Emmanuel Rouget farms the former holdings of the Jayer brothers in grand cru Echézeaux and the Vosne-Romanée premier crus of Beauxmonts and Cros Parantoux. Many winemakers proclaim Henri Jayer as an inspiration, but to Emmanuel Rouget he was a genuine mentor and stylistically the wines are similar.

After working part time for Jayer during school holidays, he joined the domaine full time in 1977, until starting out on his own in 1985. As Henri Jayer moved into retirement he started to work the vines of his uncle, along with those of Henri’s two brothers, Georges and Lucien.

The winemaking follows the methods of Henri Jayer: as with all great winemakers, the bulk of the work is done in the vineyards and intervention in the winery is minimal. The top wines are aged in 100% new oak. The end result is rich and lush Pinot Noir: a full-on style of red Burgundy, which commands high prices and ages well. His Vosne-Romanée Cros Parantoux is very much a cult wine.

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