Vosne-Romanee Premier Cru Au Cros Parantoux

In the glass

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.

How to serve Vosne-Romanee Premier Cru Au Cros Parantoux

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Pate en croute lyonnais, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.

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 · visiting guide

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

Frequently asked about Vosne-Romanee Premier Cru Au Cros Parantoux

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