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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.7 pts. and median of 96 pts. in 49 notes) - hiding notes with no text | | | Tasted by tinybubbles on 12/16/2022 & rated 98 points: Primary but beautiful. 10 more years. 98+ (1205 views) | | | Tasted by clayfu on 12/16/2021: 1991 Rousseau Clos de Beze - Superstar wine in a superstar vintage. Warm strawberry compote and herbs de provence explode out of the class. Surprised how powerful and structured the wine is still, it has that type of broad shoulder that still needs to loosen up with age. There's a bit of a savory wild edge on it that's matched with loads of dark fruit gripping the whole mouth mixed in with bacon and cracked pepper. Savory and delicious with still TONS of runway to go. The wine is spectacular now in its "youth" but it's going to reach an epic level in 5-10 years. (2433 views) | | | Tasted by The Vines That Bind on 11/3/2021 & rated 97 points: Spectacular nose that is at first more or less interchangeable with the straight Chambertin alongside with big projection, complexity, and detail, but this remains a little cleaner cut whereas the Chambertin starts to explore more terroir rusticity and nuance. The palate here may be technically a degree stronger with more detectable structure and power, but tonight I like the openness of the Chambertin. Ethereal but still powerful. Both sensational. (2100 views) | | | Tasted by WKC on 10/16/2021 & rated 95 points: What there to say. It’s the bomb. (1834 views) | | | Tasted by tinybubbles on 9/15/2021 & rated 97 points: Good showing, lots of energy, many layers. (2147 views) | | | Tasted by bill00 on 8/29/2021 & rated 94 points: Easy-going, lovely and totally enjoyable with dried cherry and earth but well short of a bottle from a couple of months ago and bottles before that. Just fading a bit. Think that maybe the bulletproof phase of the past several years for '91 Rousseau is passing and these (on average) may be starting a slow decline from a very, very high peak. (1710 views) | | | Tasted by tinybubbles on 7/25/2021 & rated 96 points: Good tension here and high quality dark red fruit. Less spice to this bottle but driven by a compact and energetic palate. 96+ (1495 views) | | | Tasted by kr522 on 7/1/2021 & rated 98 points: drank alongside the 90, and ahead of a combo of 99 Chambertin & Beze. Consistent with prior experience, it's a savory beauty to behold....all kinds of florals, minerals, dancing textures. Next to the 90 which was simply cranking, and right up my alley, I gave that one a very slight edge (not a unanimous opinion). The real takeaway is Rousseau might be making the best red burgundies out there for the past several decades (1329 views) | | | Tasted by tinybubbles on 7/18/2019 & rated 96 points: More focused and precise than the '93. Cool red fruit and cool sweet spice. Still a lot of upside here. 96-97+ (2345 views) | | | Tasted by tinybubbles on 4/18/2019 & rated 95 points: Dark red fruit with tension across the midpalate and finish. Energetic acids on finish. Minerality here, less soil than typical, dark sweet just emerging but with much more to come. 95+ (2079 views) | | | Tasted by Topper on 4/9/2019 & rated 96 points: ON an amazing night with 90 and 91 Rousseau Beze and Chambertin, the Beze's both showed precision and elegance that belied the structure underneath. There is no doubt that this is brilliant wine and the crowd slightly preferred the 91s to the 90s. If your idea of perfection is compelling elegance on top of awesome flavor, this is your wine. (2155 views) | | | Tasted by BradE on 3/9/2019: Magical 2x2 flights: 90 Chambertin, 90 Beze. 91 Chambertin, 91 Beze. A rare treat to have all four of these in one sitting. The 90 Chambertin was so pure, and so beautiful. Close to perfection. The 90 Beze was delicious, rich, and a great foil to the Chambertin. The 91 Chambertin was in any setting fantastic, but a touch shy of the perfect 90. Then the 91 Beze comes along, and is literally the sexiest wine on the planet on this night. So utterly lovely. What a perfect set of wines. (2190 views) | | | Tasted by kr522 on 9/23/2018 & rated 99 points: Had this along with the Chambertin, and I gave this a slight edge because of the added aromatic dimension, though the Chamb may have had a touch more depth. Both wines with tremendous complexity, depth and savory notes that made them oh so irresistible. Better than the 90 (2429 views) | | | Tasted by tinybubbles on 2/22/2018 & rated 96 points: Deep and dark tangy fruit with light licorice and smoke notes. (1895 views) | | | Tasted by BradE on 2/7/2018: Rousseau and Coche. Bellecour, Wayzata, MN: As anticipated, a gorgeous bottle of 91 Beze. Fascinating to drink it side by side with the 90 as these are two amazing bottles. (2509 views) | | | Tasted by The Vines That Bind on 2/4/2018 & rated 95 points: Rousseau Chambertin Clos de Bèze: 1964 - 2014 (Per Se): Warm red berry nose and with ceramic and smoked meat more indicative of Northern Rhône. Beautiful roses and red florals. Intricate, delicate, beautiful. On the palate this is sensational as well, expansive, rich, delicious. Driving finish. (2712 views) | | | Tasted by ricknat1 on 10/26/2017 & rated 98 points: most though this was the wine of the night. i liked the 93 slightly more but this was totally mature Rousseau from magnum and almost perfect. thanks bob (2203 views) | | | Tasted by jfpwine on 8/5/2016 & rated 97 points: Beautiful garnet color with light bricking. Red fruit, sweet spice and forest floor. Kept evolving in the glass. Medium+ body, great balance and very long finish. So many layers. This is a wine that gets your attention. Beautiful. (3347 views) | | | Tasted by lepetitchateau on 2/19/2016: This example started out a bit astringent, but evolved to show weighty and quite full on the nose and palate. Comments were that this bottle was not representative as it seemed a bit disjointed, not soaring as expected or as the 1991 Rousseau Chambertin did, tasted alongside it. (3684 views) | | | Tasted by dcwino on 11/7/2015 & rated 97 points: 2015 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/3/2015-11/9/2015 (Villa D’este, Lake Como): Subtle yet incredibly complex nose displaying essence of strawberry and raspberry, Asian medicine, mocha, cedar, mint, caramel, sesame and white truffle. Perfect harmonious palate, silky, pure, energetic and weightless, subtle red fruit driven palate impression, bright acidity and incredibly long seamless finish. Perfect harmony and balance. Absolutely delicious. (5558 views) | | | Tasted by dcwino on 9/12/2015 & rated 97 points: Rousseau Chambertin Clos de Beze event; 9/11/2015-9/12/2015 (Capella Hotel Georgetown): Beguiling sweet ripe red and yellow fruits, raspberry essence, yellow cherry, light caramel, a hint of sous bois, cinnamon, tree bark, cappuccino, sesame and mushroom. Beautiful harmonious overall palate impression, quite silky and sensual, decadent yet delicate raspberry jelly driven palate impression, perfect amount of acidity, fully integrated tannins and very long seamless finish. This is a class Rousseau, neither big nor impressive but energetic, seamless and decadent. Great showing. (5200 views) | | | Tasted by justburg on 4/7/2015 & rated 95 points: Peter's 40th Birthday celebration at Nicolas. Last burgundy of the evening and what a wine, just what a wine. Ruby red, just the slightest bit darker than the Mugnier Bonnes Mares 99. The nose was an absolute killer. It wasn't as voluptuous and ripe as the Mugnier, neither did it have the intensity and depth of the Montille, but my word was this special. Exotic Arabian spice, coffee, wild strawberries, rose petals, honey and that splendid minerals and meat from the very best of Gevrey. This had a real underlying elegance, you just felt a waste drinking it too quickly. I'm sure with 2 hours in the glass, it would have showed best. The palate was just as beautiful, with lovely layers of grilled meats, barbeque, beef stock, strawberries, currants, wood spice, new leather. Acid and tannins were well integrated, the balance was perfect for this wine. Finish was long, complex and detailed. Very pronounced and elegant. This was the clear (aged) standout of the night. Thanks Peter, I'm glad to have been blessed with such a lovely generous friend. (4276 views) | | | Tasted by Burgundy Al on 3/9/2013 & rated 95 points: La Paulée de New York Gala Dinner (New York, NY): Brief Paulee tasting note. Hints forest floor combine with great red and black fruit aromas. Not as powerful as some vintages of rousseau Beze, but incredibly nuanced, layered and well textured, this is long, energetic and very exciting. (6476 views) | | | Tasted by rnellans on 3/7/2013 & rated 96 points: I've had this wine a couple of times before and have always loved it. In fact it is my wife's all time favorite wine! This wine did not disappoint. It was served alongside the 85 and 90 Chambertin. A bit more structured than the 85 but less so than the 90. Dark cherries, meat, some oak. So complex. Big mid palate with some soft tannins poking through. Long, long finish. Great wine. (4099 views) | | | Tasted by lepetitchateau on 2/23/2013 & rated 92 points: Spicy nose that is nicely powerful, smooth and elegant to a fault. Great breed, but for me this bottle did not sing tonight. (4194 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jasper Morris
Jasper Morris Inside Burgundy, Domaine Armand Rousseau: Chambertin Clos de Bèze (11/1/2016)
(Chambertin Clos de Bèze Grand Cru, Domaine Armand Rousseau, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine Rousseau Chambertin-Clos de Bèze and Chambertin (Jun 2016) (6/1/2016)
(Armand Rousseau Chambertin-clos De Bèze Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound (8/20/2010)
(Domaine Armand Rousseau Père et Fils Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (12/6/2008)
(Domaine Armand Rousseau Père et Fils Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, All Hail the King (11/29/2008)
(Rousseau Chambertin Clos de Beze) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Chicago, Chicago (2/16/2007)
(Rousseau Chambertin 'Clos de Beze') Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, Chambertin and Chambertin “Clos de Bèze” (June 2003)
(Chambertin “Clos de Bèze”- Armand Rousseau) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine Armand Rousseau Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2001, Issue #4
(Domaine Armand Rousseau Chambertin Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Vinous and Burghound and Vintage Tastings and View From the Cellar. (manage subscription channels) |
| Domaine Armand Rousseau Père et Fils Producer website
The best CRUs of Rousseau are Chambertin, Clos de Béze and Clos St. JacquesPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
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