Awards/Ratings

Vinous (Neal Martin) 92-94 for the 2021 Cros‑Parantoux; noted racking mid-July and reduction on the nose; anticipated maturity c. 2025–2045. Producer history: Henri Jayer → Emmanuel Rouget

Tasting Note

Concentrated dark cherry and black-berry fruit with candied notes, dark chocolate and spice. Velvety texture, fine acidity and powdery tannins; mineral, lingering finish. Young bottles can show reduction on the nose.

Food Pairing

Western: roast duck, lamb, beef carpaccio, venison, mushroom risotto, truffle pasta. Asian: Peking duck, char siu, soy/miso-braised short ribs, shiitake mushroom dishes, wagyu yakiniku.

Production Method

Hand-harvested Pinot Noir; traditional fermentation (often native yeasts); élevage in French oak (Cros-Parantoux frequently matured in majority/new oak); racked mid‑July; minimal filtration.

Vineyard Info

Historic 0.70 ha Cros‑Parantoux parcel long associated with Henri Jayer; now produced by his nephew Emmanuel Rouget, famed for meticulous, low-yield viticulture on stony soils.