In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark cherry, spice, rose, earth

Palate: black fruit, graphite, truffle, mineral

The famed Jayer cru: intense, spicy and mineral, with dark cherry and a long savoury finish.

What it pairs with

  • Roast venison with cassis jus
    Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
  • Pate en croute lyonnais Find pate en croute lyonnais on TableJourney →
    The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.
  • Epoisses de Bourgogne
    The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.

History

Cros Parantoux, the steep Vosne premier cru rescued from scrub by Henri Jayer, is among Meo-Camuzet's most prized bottlings.

  1. 1989 — Meo-Camuzet began bottling Cros Parantoux

Facts

Producer
Domaine Meo-Camuzet
Grapes
Pinot Noir (100%)
Classification
Premier Cru (Vosne-Romanee, AOC)
Oak
Around 18 months in mostly new French oak
ABV
13.5%
Price
EUR 1200 to 2500 at retail
Drinking window
10-25 from vintage
First vintage
1989

Scores

  • Vinous 95 (2019 vintage, reviewed 2022)

Tags

cellar worthy cult wine dry high acid iconic medium body medium tannin mood elegant occasion dinner party occasion special old world pairs with mushroom pairs with poultry pairs with red meat pinot noir price collector single vineyard still red
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