Emmanuel Rouget, Bourgogne Passe-tout-grains 2018
Emmanuel Rouget · Burgundy · Bourgogne Passe-tout-grains
LWIN: 1056604
Emmanuel Rouget, Bourgogne Passe-tout-grains 2018 sold at auction once in the last five years, for $433 per 750ml. The most recent sale was on September 18, 2024. The lowest retail price today is $134, across 3 retail offers.
Auction median, last 5 yrs
$433
1 sale
Lowest retail now
$134
3 retail offers
Last auction sale
Sep 18
2024
Emmanuel Rouget, Bourgogne Passe-tout-grains, neighbouring vintages
Wine facts
- Country
- France
- Region
- Burgundy
- Sub-region
- Bourgogne Passe-tout-grains
- Type
- Red
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Most traded in Bourgogne Passe-tout-grains
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- Robert Groffier, Bourgogne Passe-tout-grainsat retail
- Pierrick Bouley, Bourgogne Passe-tout-grainsat retail
- Jean-Claude Ramonet, Bourgogne Passe-tout-grainsat retail
- Robert Chevillon, Bourgogne Passe-tout-grainsat retail
- Jean-Marc Blain-Gagnard, Bourgogne Passe-tout-grainsat retail
About Emmanuel Rouget
Emmanuel Rouget, nephew of Henri Jayer, farms about 7 ha of Pinot Noir and follows his uncle's methods. The top wines are Échezeaux grand cru, about 1.4 ha of old vines; Vosne-Romanée Cros Parantoux, the premier cru beside Richebourg, where he holds roughly three-quarters of a hectare; and a tiny 0.26 ha of Vosne-Romanée Beaumonts. Village Vosne-Romanée, Nuits-Saint-Georges and Savigny-lès-Beaune complete the range. Grapes are fully destemmed and chilled before a native-yeast fermentation, with about 18 days on skins. Wines spend 15–20 months in oak, all new for the premiers and grand cru, half new for village Vosne, and are bottled unfined and unfiltered.
- Region
- Vosne-Romanée, Côte de Nuits, Burgundy
- Vineyards
- About 7 ha: Échezeaux 1.43 ha, Cros Parantoux 0.77 ha, Beaumonts 0.26 ha, Vosne-Romanée 1.2 ha, Nuits-Saint-Georges 0.6 ha, Savigny 0.33 ha
- Grapes
- Pinot Noir
- Wines
- Échezeaux Grand Cru, Vosne-Romanée 1er Cru Cros Parantoux, Vosne-Romanée 1er Cru Beaumonts, Vosne-Romanée, Nuits-Saint-Georges
- Style
- 100% destemmed, grapes cooled before a native-yeast fermentation, 15–20 months in oak, unfined and unfiltered
Sources: sommelier-academy.de, winewithseth.com