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| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 49 notes) - hiding notes with no text | | | Tasted by carlwhat on 3/6/2024: served blind (although not to me). great nose. explosive, vibrant, red fruit... given what i knew about the vintage, i could not have been happier with this showing. none of the tasters identified it as 2004... most thought 02 or perhaps 07. i got none of the greenness that has come to identify the vintage... others did... but only when they saw the label! (204 views) | | | Tasted by TWSA on 3/4/2024 & rated 94 points: Nose: strawberry, rose, earth, mung beans, green pepper, dried red fruits
Notes: Drank vertically with CSJ 04,06,08,13 and CdR 06,08,11. The distinctive greenness on the nose is quite a 2004 vintage characteristic but somehow this integrated nicely with all the other aromas. This is great to pop and pour, absolutely ready and pleasurable immediately upon opening. Perfect demonstration of a great Burgundy. Very expressive now and incredibly perfumed. I do not think this will improve at all in the future with time as this started to move downhill in 1.5 hours. It's time to drink up now and if one is looking for a fantastic bottle that is in its prime drinking window then one should not need to look further and this would be the perfect bottle. Readers do note that in recent years I have had various gorgeous 2004s and the worries everyone had from 10 years ago about the vintage has been blown off completely in my opinion, this vintage, from today's perspective, is ready to consume and drinking perfectly, the hints of greenness I feel can be neglectable in most cases.
Drink: now+
Rating: 94 (238 views) | | | Tasted by hprphf on 2/29/2024 & rated 94 points: Not green, so juicy and so easy to drink. Evident spice and orange blue fruit. Liking this more than 04 Chambertin by some margin. 94 (307 views) | | | Tasted by fcxj on 4/10/2021 & rated 94 points: Surprised my how good this was. Delicate floral aromatics with attractive sweetness. No sign of greenness. (2605 views) | | | Tasted by _water.into.wine_ on 7/16/2020 & rated 94 points: This was one of the best wines in a horizontal of Rousseau wines from 2004 including the Chambertin, Clos de Beze and Clos de La Roche. This was the lightest of the flight and probably the most open. Clear to slightly hazy. Medium bodied and medium tannins. A long finish. Layered and balanced. The question is will it get better? (2725 views) | | | Tasted by Jammy Wine on 8/26/2019 & rated 92 points: The 2004 Rousseau Gevrey Chambertin Clos St Jacques was my wine of the night, even though it is not the most concentrated or powerful wine of the flight, it charmed us with its alluring bouquet and gorgeous fruits. Tasted blind - Dazzling array of perfumed red berries, deep pitched earth, mild smokey meat, and bacon fat. Maturing and flashing its sweet oak and charming fruits, gorgeous nose. A 1er Cru with Grand Cru depth. (92/100) (3283 views) | | | Tasted by Andrewbdc on 2/25/2019 & rated 95 points: Pale garnet. Dark dried cherries, liqourice, violets, Asian spice, forest floor, vegetal, mushrooms. Fully developed. Endlessly changing aromas as you swirl the glass. Dry palate, high acidity, med - , fine tannins, medium alcohol and body, long, long finish. Flavours similar to the nose - the cherries are more noticeable as is the spice. This is outstanding, mature Burgundy that is drinking perfectly now. The fruit is balanced by the acidity, the tannins are nicely integrated, and the finish goes on and on. Great energy. No sign of the greeness mentioned by other tasters. I don’t think this has the fruit concentration to age further - the acidity could start to dominate. Drink in the next couple of years. (3451 views) | | | Tasted by baxter67 on 2/22/2019 & rated 88 points: In general I have found 2004 to be a light vintage but with a few bright spots. This is not one of them. Nothing makes it stand out. Pleasant enough but from this producer you expect more. ** (3117 views) | | | Tasted by Collector1855 on 12/1/2018 & rated 95 points: During a Gevrey tasting dinner. Very deep and complex nose of whole cluster, red fruit, earth, unfortunately there is also a lot of greenness of the 2004 vintage. The palate is superb though. Elegant, polished, fresh. (2851 views) | | | Tasted by Barry Rothof on 11/25/2018 & rated 91 points: Rousseau | Vogue | Arnoux (Restaurant Fizeau , Amsterdam): Complex plums, spice and soil on the nose. Ample, layared palate, richly textured with a prominent core of green fruit and showing more vintage character than terroir! (2433 views) | | | Tasted by Burgaddict on 11/23/2018: Leiden at Fizeau, Amsterdam: I opened this bottle because of the good reports on Cellartracker that the wine had matured and that the “green meanies” were gone. Alas, the wine showed excellent red fruit, nice developed secundary tones and complexity but also still green stuff that ruined it to my opinion. (1956 views) | | | Tasted by CamWheeler on 7/13/2018 & rated 84 points: Burgs with Kev: Blind. Cherry, floral, green vegetable and a herbal streak that intensifies with air. The green note continues on the palate, feeling a little disjointed. Picked as obvious (and suffering for being) 2004. (1557 views) | | | Tasted by Chaochao on 6/16/2018 & rated 91 points: Bricking has clearly occured, cloudy appearance with traces of dark Blackberry juice towards the bottom of the glass. Nose was tight in the first hour and smelling strangely of uncooked black eyed beans. But an hour in the glass and this wine was an intense aroma bomb of rich red fruits, roses and incense. Some notes of dried dates and iron too. A very complex nose that was jam packed with rich scents. Tannins are well integrated and the wine strikes me as more rustic than elegant, perhaps acid was wanting? Some red fruits (raspberries) and tea on the palette which leave a nice sweet ending. I think this wine may require a few hours in the glass and we may have drunk it up too fast to do it full justice. (2087 views) | | | Tasted by Leigh Johnson on 5/20/2017 & rated 96 points: A quite outstanding and profound wine. Limpid crimson, a little ageing at the rim. A wonderful nose, stewed strawberries, wild red fruits, raw autumn mushrooms, barnyard, Asian spices. A perfect balance of sweetness and acidity on entry, brable-y hedgerow fruit, earth, fine, smooth tannins, structure. Great depth and complexity. An amazingly long finish. This is the epitome of great Burgundy. £85 paid en primeur, £375 a bottle now. (3639 views) | | | Tasted by Paul S on 3/30/2017 & rated 94 points: 2004 Burgundy Grand Cru Dinner (Holland Park): A great start - this has blossomed into a lovely Clos St Jacques over the years, and it is just starting to sing right now. It had a lovely nose, no green meanies here, just a slight lifted note of toasty, brambly herb swirling around a strong core of dark cherries, earth and spice. Arresting stuff. The palate was lovely too - pure, strong and powerful, with dark cherry fruit filling the mouth on the attack before meatier, earthier notes and a stream of spice and mineral came out on the midpalate and beyond. There was wonderful clarity and grace to the wine, with a depth of juicy goodness to its fruit that was just starting to flower amidst the more reticent notes of a youthful CSJ. Lovely finish too, with bloom of lush fruit alongside the spicier nuances. A very classy wine that will show really well over the next few years. (2728 views) | | | Tasted by hajoha on 2/4/2017: Jeg skulle ønske plenen min var like grønn som denne.
Dette var ikke bra - klarte ikke å drikke opp. (3761 views) | | | Tasted by chatters on 1/14/2017: 2013 Grand Cru Horizontal tasting (Prince Wine Store, Bank Street, Melbourne): Still quite stalky over meat and cherry. Spicy and rich. Stalks don't really translate to the palate there is still a fair tannic heft. After there hours the stalks are still present lending an ashy note but the fruit carries though a little more. (4596 views) | | | Tasted by A.Hansen on 1/1/2017 & rated 91 points: Nose of bright red cherries and forest floor. On the palate has notes of cherries, raspberries, forest floor and green bell pepper. The green note is not so intrusive you can't enjoy the wine. It has high acidity. It lacks of concentration and class of the 2004 Clos de Beze. (3306 views) | | | Tasted by Paul D on 10/9/2016 & rated 90 points: 2/3. Cork 60% soaked. Pale/medium garnet core, wide pale garnet/mahogany rim. Nose shows red cherry, smoke, touch of herb, earth. Medium bodied, fine boned, elegant, with fine, slightly firm tannins, red cherry fruit, fresh acidity, dusty earth and a touch of herb on the very good length finish. Excellent, certainly drinking but no hurry. (3401 views) | | | Tasted by justburg on 3/7/2015 & rated 92 points: Over Sushi. Bright, translucent red, very beautiful appearance. Lovely minerally nose, lots of soil and earthy expressions. Slightly floral with some rose petals, pomegranate, red cherries and wild strawberries. Slightly herbaceous with time, just the slightest hint of green, but not obtrusive. Palate had lovely elegance, but still with the right acidity and structure. There was good red fruit, rocks and minerals, dried soil, with a lovely lingering finish. Very silky and a true expression of Gevrey terroir. (4788 views) | | | Tasted by pakabear on 8/9/2014 & rated 92 points: This was a classic burgundy, strawberry, tea, coffee, great balance, although lacking complexity you find in the better vintages. Still it is a very good bottle. (4835 views) | | | Tasted by dcwino on 8/9/2014 & rated 93 points: Welcoming Chicago winos - Part Deux (BLT Steak - Washington D.C. - High Octane Wines): As some of you know, I am very critical of the 04 vintage for the taint. There is a slight hint of the 04 taint but it is not terribly bothersome. The nose is classic Rousseau, delicate yet decadent but a bit diluted and shy. Subtle fresh sweet red fruits, raspberry, strawberry, coffee, light caramel, sous bois, rose, earth and a hint of the 04 taint. Delicate palate, a bit fragile and lacking energy, shy sweet red fruit driven palate impression and a bit of bitterness at the end. Still quite enjoyable. (5957 views) | | | Tasted by Uglypinga on 8/9/2014: Sherries and a green stemmy note on the nose. The palate is light and a bit too acidic with some great cherry notes (4727 views) | | | Tasted by Juliensy on 8/8/2013 & rated 91 points: #RN-74 Gevrey Chambertin 1er Clos st Jacques Activity# pretty open in the nose ,not hint of green component for 2004,a lot red fruit, spicy and also some liquorice,very aromatic, in the palate, mid wine body, but with good power and concentration, very elegant, no green things also in the palate, good depth but no as profound as 02 jadot and 93 clair,it is vintage problem. but more mineral at the finish very good . (5710 views) | | | Tasted by UTPK on 10/24/2012: At Le Sommellier. Absolutely fabulous nose, at first very clean and focused with pure fruit and berries, but after some time in the glass, the balsamic notes from the wood and the tertiary aromas like suis bois and leather came forward Very cléan and elegant on the palate, not much tannins left and very little of the green 2004 typicity. Great wine, and still with the trademark Rousseau lightness and elegance. (5189 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (8/7/2007)
(Dom Armand Rousseau, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Armand Rousseau, Cru Clos Saint Jacques Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Armand Rousseau Gevrey-Chambertin “Clos St. Jacques”) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous 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.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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