Emmanuel Rouget
Echezeaux Grand Cru
Échezeaux Grand Cru, Vosne-Romanée
2011
Vintage
Varietal
Pinot Noir
Where it is, September 2026
At Peak: inside the peak window (2014-2035), within the full drinking arc.
This bottle is in its peak window through 2035, with a drinking horizon to 2044.
The ‘11 Echezeaux Grand Cru.
Emmanuel Rouget Echezeaux Grand Cru 2011 is a Pinot Noir from Vosne-Romanée, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Emmanuel Rouget Echezeaux Grand Cru 2011 has a medium body, fresh acidity, and firm tannins.
The 2011 vintage
Emmanuel Rouget's 2011 Echezeaux Grand Cru is a Pinot Noir from Vosne-Romanée, France.
About Emmanuel Rouget
Emmanuel Rouget's Echezeaux Grand Cru is a Pinot Noir from Vosne-Romanée, France.
From the cellar: pair with
Roasted Bresse chicken with morel mushrooms
The pairing is scaled to the wine's medium body.
Pan-seared duck breast with wild cherry sauce
The wine's fresh acidity keeps the pairing lively.
Brillat-Savarin triple cream cheese with honeycomb
The pairing leaves room for the wine's firm tannins.
More from Échezeaux Grand Cru
Frequently Asked
What is Emmanuel Rouget Echezeaux Grand Cru 2011?
Emmanuel Rouget Echezeaux Grand Cru 2011 is a Pinot Noir from Vosne-Romanée, France.
What does Emmanuel Rouget Echezeaux Grand Cru 2011 taste like?
Emmanuel Rouget Echezeaux Grand Cru 2011 has a medium body, fresh acidity, and firm tannins.
When should Emmanuel Rouget Echezeaux Grand Cru 2011 be opened?
The canonical CAI full drinking arc is 2012-2044. Within that arc, the peak window is 2014-2035. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Emmanuel Rouget Echezeaux Grand Cru 2011?
Pair this wine with Roasted Bresse chicken with morel mushrooms; Pan-seared duck breast with wild cherry sauce; or Brillat-Savarin triple cream cheese with honeycomb.