The relationship to Richebourg is most evident here. Dark fruits, fireworks in the mouth, richness, velvet. Still young. Cellared since original release.
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The color defies it's age at 27. Ruby-garnet with the slightest lightening at the edge. There is a whiff of Bordeaux on the nose, otherwise saturated dark fruit and minerals. Gone are what I call the turnip flavors on the palate, the fruit is at the forefront along with a velvety structure. Wow!
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After four DRCs this was an adjustment given its de-stemmed purity of fruit. Grand Cru concentration of fruit that is still quite youthful and even stubborn at this stage. Good spice complexity though I think this will show even better with a decade+ as it softens and releases more nuances.
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Happy Birthday to Me (Oriole - Chicago IL): More black than red fruits here, this comes across as a wonderfully fresh powerhouse that is just starting to show its full charm. Great now, upside from here. I was disappointed with the previous few times I've had this wine, so am glad it is back to the form I recall from a decade+ ago.
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In the context of tonight’s Cros P dinner, the 96 Rouget is the most elegant and weightless with red fruit, perfume and hawflakes. Palate is very ethereal but missing the structure and power of the other CP. 93-94.
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A fabulous bottle -- dark fruits, spices, intensity, dense velvet texture, precision. All that one could ask from Cros Parantoux. Cellared since original release.
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1996 Burgundy Retrospective - The Third Session (Clarity - Vienna, Virginia): Expressive nose displaying ripe red and black fruit, raspberry concentrate, blackberry, black cherry, a hint of Vosne spice, sap and limestone. Fully integrated yet youthful palate, nicely layered red and black fruit, silky, polished and nicely detailed, bright acidity, strong mineral and a medium to long sweet red and black fruit driven finish with a hint of Vosne spice at the end. Nice showing.
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A cornucopia of fine Rhone and Burgundy in a Playground: Served blind. Initially the murkiness of the wine and tannin made me think 89 as it showed a bit hard, but as the wine sat in the glass a ripeness and acidity started to shine through. I immediately thought 95/96 Rouget as that frame and structure seemed really familiar to a 96 Echezeaux I had in the past. Didn't think to guess Cros Parantoux, not only cause I wasn't expecting such balla status being blinded (Mr. Weed always surprises!) but it didn't show that perfume of vosne initially.
Took a bit for the baking spice to show in glass. Another 96 showing a bit closed, would recommend holding.
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Burg Dinner with Friends (Playground - Santa Ana CA): Tasted double blind. More red vs black fruit with clear Asian five spice that made me think this from Vosne. Very good weight and length made me think this 1er Cru. Clearly from a riper vintage, this seemed gracefully maturing, and I thought it from 1989. When told it was from the 1990s, I thought 1997. Not quite as deep as the finest bottles I've had of this wine, but still a great treat and pleasure.
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Small taste. Dominated on the nose with earth, spice and oak. Big wine with good acidity and follows though on the palate with earth and spice. The only nit was the oak is a little apparent.
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A regal, deep and alive ruby color. Dark blackberries and mature, lush red fruits create a full body with clove and cardamom spice enhanced by vanilliin oak. Rich, fresh earth. Healthy acidity and tannic structure - wine is still youthful. Floral notes of violets and dried rose petal potpurri create additional vibrancy to bouquet. Nicely delineated on the palate with solid finish.
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Amazing wine. Red fruit, flower, perfume and rose petal. Palate is smooth, elegant and complex. Totally exceed the rouget ech 96. Already accessible now.
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Group was split on if this showed subtle heat damage, but I was less sure. A bit dry and leaner red fruits and nuanced spice. A tad hollow in middle, but finished nicely with good length. Still quite enjoyable and reasonably close in style to the '97, '00, and '01 tasted alongside.
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Medium red in color, nose with dark red fruit, VR spices, slight earthy tones. Medium plus palate, with very well defined structure, the signature sweet fruit core, very high density and noticeable acidity lift. Very long finish. This wine is still on the way up and no rush to pop a bottle.
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The 1996 Emmanual Rouget Vosne-Romanee ‘Cros Parantoux’ 1er Cru was red and black, sweet and tart. Very minerally with fine floral nuance. It finished with crisp acidity.
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I was somewhat underwhelmed at first, but this wine improved with time in the glass. Dark fruits, wood notes, light spice, and earth notes. This score may be somewhat generous as the wine never found much of a voice but had attractive individual elements.
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La Paulée "Warm-up" Dinner (Piperade - San Francisco CA): Open 3 hours before serving. Intense black fruit with lots of spice on nose and palate. Very powerful fruit with great density. Some tannic elements slightly protrude near the finish, but that is nit picking.
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Here's wine heading toward the summit of Burgundy. Still not fully mature, but one sees quite plainly the terroir of Cros Parantoux and its very close relationship to Richebourg with the exotic dark plums and depth and power -- and just a bit more refinement that Cros Parantoux brings.
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96 Burgundies (Voge, Confuron, Rouget) at Troquet (Troquet (Boston, MA)): Big prob drank far too early in its cycle. A lot of big forward fruit that's still a bit masked by the ever present acid that with the tannins give the wine a slightly stringent mouthfeel. I would let this sit for a while before enjoyed again.
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Great Vosne Dinner with Friends (Charlie Trotter's - Chicago IL): Ripe red and black cherry on nose with some merging earthy elements. Still a touch of oak standing out. Same ripe fruit on palate with big baking spice component. Lots of acidity and tannic structure, just starting to reach balance.
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Vosne Romanee Holiday Dinner (Charlie Trotter's, Chicago IL): Powerful, sappy nose of spicy dark red berries, damp earth, and wood. Fruit forward palate with great texture and seductive brown spice. Lots of length and great body. Refreshing acidity. Absolutely delicious.
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Showing much better than the '95 tonight, mostly since the '95 had so much brett, but there was also more fruit and depth here beyond that. Still tight, though, no rush here. B+
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George Foreman just entered the room. This is a big boy in 1er cru pants. This offered the structure of the Musigny and the oppulence of the Bonnes Mares. Lovely spice component with a base of darker fruit and flints of red.
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Obviously a gross act of babykilling but who was going to protest? Certainly not me. In general, this is a wine that's still under construction, and because it's in that state you have to appreciate it by examining how it's built rather than what it shows. Two complementary registers of red and black fruit are woven together like a barrel-stitch laniard, and while the flavor of the fruit comes through with perfect purity, it comes wrapped in a transparent but heavy tannic membrane. The texture of the tannin is soft and woolly, a fine weave but too dense at this moment to show the silkiness and pliancy this zone sometimes offers. The mass of fruit underneath it is more foreboding; trying to see into it is like trying to discern the figures through the tinted-out windows of a Bentley, so instead you have to content yourself with the regal shape, color, and polish.
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Vosne-Romanee Grand Cru and Premier Cru Dinner (Kevin Restaurant, Chicago IL): Tasted single blind.Bright red fruit with massive acidity, which helped some of us guess the vintage. Completely hidden fruit behind tons of structure. Great spice on finish. Give this another decade or more. Everybody agreed we would like this a lot…someday - but it was providing little pleasure last night. Give it 10+ years.
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Full deep purple/red. Tight black fruit with lifting acidity. Tight big black fruit with tons of stuffing and a firm structure. This was just infanticide. Wine will be great but don't touch again for at LEAST 10 years. 7/06
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12/13/2023 - cfk49 wrote: 97 Points
The relationship to Richebourg is most evident here. Dark fruits, fireworks in the mouth, richness, velvet. Still young. Cellared since original release.
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1/11/2023 - jshawver Likes this wine: 95 Points
The color defies it's age at 27. Ruby-garnet with the slightest lightening at the edge. There is a whiff of Bordeaux on the nose, otherwise saturated dark fruit and minerals. Gone are what I call the turnip flavors on the palate, the fruit is at the forefront along with a velvety structure. Wow!
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10/22/2022 - Nanda wrote: 94 Points
After four DRCs this was an adjustment given its de-stemmed purity of fruit. Grand Cru concentration of fruit that is still quite youthful and even stubborn at this stage. Good spice complexity though I think this will show even better with a decade+ as it softens and releases more nuances.
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10/22/2022 - Burgundy Al wrote: 95 Points
Happy Birthday to Me (Oriole - Chicago IL): More black than red fruits here, this comes across as a wonderfully fresh powerhouse that is just starting to show its full charm. Great now, upside from here. I was disappointed with the previous few times I've had this wine, so am glad it is back to the form I recall from a decade+ ago.
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9/1/2021 - Burgnick wrote: 94 Points
In the context of tonight’s Cros P dinner, the 96 Rouget is the most elegant and weightless with red fruit, perfume and hawflakes. Palate is very ethereal but missing the structure and power of the other CP. 93-94.
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12/16/2019 - cfk49 wrote: 98 Points
A fabulous bottle -- dark fruits, spices, intensity, dense velvet texture, precision. All that one could ask from Cros Parantoux. Cellared since original release.
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6/21/2019 - dcwino wrote: 95 Points
1996 Burgundy Retrospective - The Third Session (Clarity - Vienna, Virginia): Expressive nose displaying ripe red and black fruit, raspberry concentrate, blackberry, black cherry, a hint of Vosne spice, sap and limestone. Fully integrated yet youthful palate, nicely layered red and black fruit, silky, polished and nicely detailed, bright acidity, strong mineral and a medium to long sweet red and black fruit driven finish with a hint of Vosne spice at the end. Nice showing.
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4/21/2018 - fcxj wrote: 92 Points
FWE gala. Good not outstanding.
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2/23/2018 - clayfu wrote:
A cornucopia of fine Rhone and Burgundy in a Playground: Served blind. Initially the murkiness of the wine and tannin made me think 89 as it showed a bit hard, but as the wine sat in the glass a ripeness and acidity started to shine through. I immediately thought 95/96 Rouget as that frame and structure seemed really familiar to a 96 Echezeaux I had in the past. Didn't think to guess Cros Parantoux, not only cause I wasn't expecting such balla status being blinded (Mr. Weed always surprises!) but it didn't show that perfume of vosne initially.
Took a bit for the baking spice to show in glass. Another 96 showing a bit closed, would recommend holding.
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2/22/2018 - Burgundy Al wrote:
Burg Dinner with Friends (Playground - Santa Ana CA): Tasted double blind. More red vs black fruit with clear Asian five spice that made me think this from Vosne. Very good weight and length made me think this 1er Cru. Clearly from a riper vintage, this seemed gracefully maturing, and I thought it from 1989. When told it was from the 1990s, I thought 1997. Not quite as deep as the finest bottles I've had of this wine, but still a great treat and pleasure.
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6/24/2017 - burgcamel wrote: 95 Points
Small taste. Dominated on the nose with earth, spice and oak. Big wine with good acidity and follows though on the palate with earth and spice. The only nit was the oak is a little apparent.
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4/25/2017 - ChambertinMan Likes this wine: 95 Points
A regal, deep and alive ruby color. Dark blackberries and mature, lush red fruits create a full body with clove and cardamom spice enhanced by vanilliin oak. Rich, fresh earth. Healthy acidity and tannic structure - wine is still youthful. Floral notes of violets and dried rose petal potpurri create additional vibrancy to bouquet. Nicely delineated on the palate with solid finish.
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9/21/2016 - Burgnick Likes this wine: 95 Points
Amazing wine. Red fruit, flower, perfume and rose petal. Palate is smooth, elegant and complex. Totally exceed the rouget ech 96. Already accessible now.
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2/18/2016 - KenK wrote: 91 Points
Group was split on if this showed subtle heat damage, but I was less sure. A bit dry and leaner red fruits and nuanced spice. A tad hollow in middle, but finished nicely with good length. Still quite enjoyable and reasonably close in style to the '97, '00, and '01 tasted alongside.
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2/18/2016 - Burgundy Al wrote: flawed
Great Burgundy Dinner (goosefoot - Chicago IL): Tasted single blind vs the 1997, this came across as tired and most likely heat damaged.
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11/15/2015 - Pacalet Likes this wine: 95 Points
Medium red in color, nose with dark red fruit, VR spices, slight earthy tones. Medium plus palate, with very well defined structure, the signature sweet fruit core, very high density and noticeable acidity lift. Very long finish. This wine is still on the way up and no rush to pop a bottle.
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5/26/2015 - burgcamel wrote: flawed
Corked!
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3/10/2015 - Jeremy Holmes wrote:
The 1996 Emmanual Rouget Vosne-Romanee ‘Cros Parantoux’ 1er Cru was red and black, sweet and tart. Very minerally with fine floral nuance. It finished with crisp acidity.
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2/28/2015 - tinybubbles Likes this wine: 94 Points
I was somewhat underwhelmed at first, but this wine improved with time in the glass. Dark fruits, wood notes, light spice, and earth notes. This score may be somewhat generous as the wine never found much of a voice but had attractive individual elements.
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2/28/2015 - Burgundy Al wrote: 95 Points
La Paulée de New York Gala Dinner (Metropolitan Pavilion - New York NY): Tasting, brief note. Black and red cherry, still very fresh, great spice throughout. Dense, bold, long.
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3/14/2014 - Burgundy Al wrote: 94 Points
La Paulée "Warm-up" Dinner (Piperade - San Francisco CA): Open 3 hours before serving. Intense black fruit with lots of spice on nose and palate. Very powerful fruit with great density. Some tannic elements slightly protrude near the finish, but that is nit picking.
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10/26/2013 - cfk49 wrote: 95 Points
Here's wine heading toward the summit of Burgundy. Still not fully mature, but one sees quite plainly the terroir of Cros Parantoux and its very close relationship to Richebourg with the exotic dark plums and depth and power -- and just a bit more refinement that Cros Parantoux brings.
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8/11/2010 - bkizzle wrote:
96 Burgundies (Voge, Confuron, Rouget) at Troquet (Troquet (Boston, MA)): Big prob drank far too early in its cycle. A lot of big forward fruit that's still a bit masked by the ever present acid that with the tannins give the wine a slightly stringent mouthfeel. I would let this sit for a while before enjoyed again.
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12/16/2009 - Burgundy Al wrote: 94 Points
Great Vosne Dinner with Friends (Charlie Trotter's - Chicago IL): Ripe red and black cherry on nose with some merging earthy elements. Still a touch of oak standing out. Same ripe fruit on palate with big baking spice component. Lots of acidity and tannic structure, just starting to reach balance.
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12/16/2009 - MatthewF wrote:
Vosne Romanee Holiday Dinner (Charlie Trotter's, Chicago IL): Powerful, sappy nose of spicy dark red berries, damp earth, and wood. Fruit forward palate with great texture and seductive brown spice. Lots of length and great body. Refreshing acidity. Absolutely delicious.
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7/27/2008 - Alex G. wrote:
Showing much better than the '95 tonight, mostly since the '95 had so much brett, but there was also more fruit and depth here beyond that. Still tight, though, no rush here. B+
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4/4/2008 - KellyW wrote: 97 Points
George Foreman just entered the room. This is a big boy in 1er cru pants. This offered the structure of the Musigny and the oppulence of the Bonnes Mares. Lovely spice component with a base of darker fruit and flints of red.
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2/1/2007 - Keith Levenberg wrote: 91 Points
Obviously a gross act of babykilling but who was going to protest? Certainly not me. In general, this is a wine that's still under construction, and because it's in that state you have to appreciate it by examining how it's built rather than what it shows. Two complementary registers of red and black fruit are woven together like a barrel-stitch laniard, and while the flavor of the fruit comes through with perfect purity, it comes wrapped in a transparent but heavy tannic membrane. The texture of the tannin is soft and woolly, a fine weave but too dense at this moment to show the silkiness and pliancy this zone sometimes offers. The mass of fruit underneath it is more foreboding; trying to see into it is like trying to discern the figures through the tinted-out windows of a Bentley, so instead you have to content yourself with the regal shape, color, and polish.
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7/17/2006 - Burgundy Al wrote:
Vosne-Romanee Grand Cru and Premier Cru Dinner (Kevin Restaurant, Chicago IL): Tasted single blind.Bright red fruit with massive acidity, which helped some of us guess the vintage. Completely hidden fruit behind tons of structure. Great spice on finish. Give this another decade or more. Everybody agreed we would like this a lot…someday - but it was providing little pleasure last night. Give it 10+ years.
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7/1/2006 - winefool wrote: 92 Points
Full deep purple/red. Tight black fruit with lifting acidity. Tight big black fruit with tons of stuffing and a firm structure. This was just infanticide. Wine will be great but don't touch again for at LEAST 10 years. 7/06
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