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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 170 notes) - hiding notes with no text | | | Tasted by RobinTeo on 1/28/2024 & rated 95 points: The one with Luca Roagna (Teochew Paradise): Pop and poured into decanter for 15 mins before serving. Flamboyant bouquet with iron, violets, roses and macerated plums with persistent fruit concentration on the palate along with dried leaves, blood orange, dried roses and gevrey spice. While plenty of fruit, this was slightly lean and thin on the palate although it culminated in a regal fashioned finish with plenty of length and fruit concentration. Truly, Rousseau's Clos st Jacques are a special bunch. (480 views) | | | Tasted by Sean Tay on 1/28/2024 & rated 97 points: Pronounced nose intensity with notes of red fruits, cherry, strawberry, lead, violet, flora. Medium+ acidity and medium tannin. Drinking at its peak now. (702 views) | | | Tasted by KenK on 11/29/2023 & rated 92 points: This showed very 2001. Pretty lean dried red cherry fruits surrounded by a nice firm acid structure. A fine wine, but overshadowed by the riper 2003 served along side. Very good, but short of greatness as this is a more muted less giving version. (894 views) | | | Tasted by Burgundy Al on 10/5/2023 flawed bottle: Rousseau Clos St Jacques and Corton-Charlemagne Dinner (Sepia - Chicago IL): In vertical. Heat damaged. (755 views) | | | Tasted by Nanda on 10/5/2023: 09|07|06|02|01|96|90 vertical. Unfortunately a bottle that didn't show. Perhaps heat damaged. (1099 views) | | | Tasted by liber on 8/25/2023 & rated 93 points: 8th of 12, opened 3 hours, perfect cork and level, not quite up to last bottle in June 20, more edgy and with sense of dilution, fine structure and relaxed fruit expression of course but unless it gets a second wind downside from here if no real rush. F+ (18).....maybe one better consumed in plusher on the fruit stage! (885 views) | | | Tasted by tinybubbles on 5/27/2023 & rated 93 points: From magnum. Somewhat round. Good red fruit but not particularly precise or distinctive. (1135 views) | | | Tasted by MC2 Wines on 1/21/2023: The 50 Big Bash (Harry's NYC): I'm not a big burgundy drinker but I'd never turn down a Rousseau. One of the top producers to me. This showed exactly as so much of the wine does - fresh and light and well structured but with a certain elegance and ease to it. A bit of an interesting finish. All around great. (1732 views) | | | Tasted by dream on 12/17/2022: Beautiful nose but this bottle doesn't follow through on the palate for some reason. Clenched and not showing much. Hard to understand given how well my other bottles from the same batch have been. (1247 views) | | | Tasted by Paul D on 10/26/2022 & rated 94 points: Youthful nose with gloriously pure strawberry fruit, touch fo spice. Aromatic. Medium bodied, pure strawberry again, spice, lovely weight, soft tannins, expands beautifully on the long finish. Lovely, drinking well. (1299 views) | | | Tasted by SimonG on 10/26/2022 & rated 95 points: Lunch at La Trompette (Medlar, London): Last tasted in 2097 and unsurprisingly has moved on from then. Bright mid garnet. Light and airy. Silky. More nuance but less heft than the Fourrier. Very pretty, verging on the ethereal, but nothing inconsequential here. Understated, but lingering depth. Lovely. Mature and ready. ***** (1444 views) | | | Tasted by Burgundy Al on 3/12/2022 & rated 93 points: La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): Small La Paulee pour. Lean and vibrant black fruit with roasted meat with lots of power. Much better vs another bottle from last night. (2410 views) | | | Tasted by Burgundy Al on 3/11/2022 & rated 91 points: Wine Tasted at Acker Auction (Ci Siamo - New York NY): Small glass, walk around tasting. Good combination of fresh and maturing, leaner than the best bottles I recall from the past, but very Gevrey with good length. (1763 views) | | | Tasted by NickA on 2/23/2022 & rated 95 points: 2001 Burgs (Noize): A predictably lovely sweet, perfumed, ethereal nose. The wine's really notable quality was the perfectly judged ripeness on the palate, so balanced, refreshing and tangy, obviously picked at the perfect time such that 21 years later we were treated to a beautifully harmonious chorus of bright red fruit. Just right, then, although a few days later as I write this note I find myself more drawn to the darker, spikier Cathiard from the preceding flight. (1804 views) | | | Tasted by clayfu on 1/4/2022: Red cherry fruit is gorgeous and giving with still ample density. Then you get the sweet earth and spice box that edges out on all CSJ from Rousseau with age. (2332 views) | | | Tasted by Burgundy Al on 8/27/2021 & rated 93 points: Ramonet 2015 Horizontal / Rousseau Older CSJ Vertical (RPM Steak - Chicago IL): In 01/95/89/83 vertical. Sweet black cherry, sweet spice, roasted game sausage coming across as very tasty right now, but with the density and stuffing packed in the background to age effortlessly for decades. (8250 views) | | | Tasted by Nanda on 8/27/2021 & rated 94 points: Friday Night Ramonet & Rousseau (RPM Steak - Chicago, IL): a baby in this vertical. Oh my, so much rich, sweet, meaty black cherry with great spice. New wood accents that are well integrated but still pronounced on the nose. Wow, richly youthful and concentrated fruit that is loaded with spice. Delicious and fun, but better in 10+ years. (1731 views) | | | Tasted by KenK on 8/27/2021 & rated 94 points: Served in an '83. '89. '95 vertical. Clearly the youngest tasting, I found this showy and delicious with a dense red fruit core supported excellent structure. Not nearly as nuanced or spice driven as the others tonight, yet still holds real promise of developing even further. Crazy to see I bought this for $110 back in the good old days. (1635 views) | | | Tasted by cfk49 on 5/21/2021 & rated 94 points: Much slower to open than previous bottle, but typical gaminess comes out with a few hours; dense, deep, smooth, long, savory. Cellared since original release. (1650 views) | | | Tasted by englishman's claret on 3/14/2021 & rated 96 points: Tasted blind tonight, it’s easy to conclude this is a Rousseau Clos St Jacques although I certainly mistook it for a younger vintage. Beautiful ripe red cherry, woodcock, rose, fresh earth, and a hint of bitter dark chocolate. The aromatic volume and mouthfeel are so impressive here. A beautiful, cohesive package of the things that make CSJ special. (2709 views) | | | Tasted by shutto1992@gmail.com on 3/7/2021 & rated 97 points: Opened for an hour. Mind blowing elegance and finesse. Lovely wine. (1411 views) | | | Tasted by Rupert on 12/25/2020 & rated 95 points: So good to be reacquainted with this. Sap, brown sugar, saltiness, and the flavours swirl round. Stunning. (1617 views) | | | Tasted by KenK on 10/19/2020 & rated 94 points: PNP, which was a shame as it began a bit tight, but with wonderful aromatics only to keep opening with each sip as the evening continued.
Pretty nose of spicy dark earthy fruits in an almost showy way that was quite regal and impressive. The palate showed nice dark fruits. but was initially slightly dominated by the structure probably the result of served near cellar temp. The dark core of fruit significantly improved as the wine warmed, which perhaps belies the full potential here. Overall, quite good and sophisticated, yet a touch tight likely due to the 2001 vintage conditions with fruit showing slight fading.
Shows classic earthy Gevrey style at GC level with a complex a tone. Anxious to try another bottle in a couple of years, although current auction value gives serious pause unfortunately. (1966 views) | | | Tasted by lepetitchateau on 10/13/2020 & rated 94 points: Delicious - smooth and long fruit balanced by some sharp acidity with chocolate notes. Lovely balance, delicate and beautiful. (1634 views) | | | Tasted by dream on 10/3/2020 & rated 94 points: Two hours of air really helped as this seemed a bit muted at first but then blossomed into a fabulous Burgundy filled with sweet and earthy cherry fruit. The finish sports a superb mineral crunch with very complex notes of spices and red soil. A fine bottle of this that could use a few more years for the tertiary flavors to develop further. Very fine and elegant. (1623 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (10/13/2022)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Clive Coates MW
Decanter, Clive Coates Armand Rousseau (2/16/2018)
(Domaine Armand Rousseau, Gevrey-Chambertin, 1er Cru Clos St-Jacques, Burgundy, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/23/2014)
(Dom Armand Rousseau, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | The World of Fine Wine, December 2011, Issue #34
(Domaine Armand Rousseau Gevrey-chambertin Clos St-jacques) Login and sign up and see review text. | By Allen Meadows
Burghound (7/4/2011)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/30/2007)
(Dom Armand Rousseau, Clos Saint-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/30/2005)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/31/2003)
(Dom Armand Rousseau, Clos St-Jacques Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (3/1/2003)
(Rousseau Armand Gevrey-Chambertin Clos St.Jacques) Again medium colour. The nose whilst subdued is more interesting than the previous 'Ruchottes'. Lovely in the mouth - great fruit. Mouth-watering acidity and good tannin. Excellent. | By Lyle Fass
Rockss and Fruit (2/5/2003)
(Armand Rousseau Gevrey-Chambertin 1er Cru "Clos St. Jacques") Crazy nose. So much going one. Palate is even better. Very intense and structured with lots of fruit, spice and earth. This is structured for the long haul. The finish does not end. The inner mouth perfume is unbelievably compelling. This has Grand Cru grip. This is the polar-opposite of Meo-Camuzet. The color is very light almost like Truchot. This is great. |
NOTE: Scores and reviews are the property of Burghound and Decanter and JancisRobinson.com and The World of Fine Wine and Vinous and Burgundy-Report and Rockss and Fruit. (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.Clos St. Jacques On weinlagen.infoFrance 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.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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