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Domaine Emmanuel Rouget

Rouget described 2008 as "a particular year, with a difficult climate." It was hard to control the outbreaks of oidium and mildew and the good weather arrived too late. "We picked in good conditions but it was cold," he told me: down to about 40 degrees at night and in the upper 50s during the days. He eliminated about 30% of his fruit, with unripe grapes being more of a problem than rot. (Rouget actually told me that rot was more of an issue in 2009.) Rouget did a fairly long vinification of about 26 days, and the wines had been racked when I tasted them in November, this first time this had occurred since the 2003s. There was a lot of reduction, Rouget explained, and it was necessary to separate the wines from their lees. Rouget brought in his fruit with potential alcohol between 11.5% and 12.2% and chaptalized between 0.5 and 1.0 degree. The vegetative cycle was essentially over, he told me, and in any event he did not want to wait for further concentration from dry weather or wind, which he believes brings a loss of freshness and even a cooked character.

From 2008 and 2007 Red Burgundies (Mar 2010) by Stephen Tanzer

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2007 Vosne-Romanee Cros Parantoux

Color: Red

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