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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 34 notes) - hiding notes with no text | | | Tasted by GNBB on 7/6/2021 & rated 93 points: Opened & poured. Pale red with clear orange rim - a little depth. Nose is pungent with wonderful deep farmyard & sous bois - rich truffle, ripe wild strawberries - wears its age so well. Palate is medium bodied with wild strawberry, hedgerow, a light fennel note & a real freshness, notwithstanding an absolute full-on farmyard fragrance. Real class - will open a little more in the glass. Fully mature. Drink now. Excellent. (1025 views) | | | Tasted by iobtoel on 11/10/2019 & rated 94 points: Decanted for an hour. Perfumed, complex nose. Secondary notes, spice, graphite, flint. Multi-layered on the palate. Delicate, floral hints but with earthy notes. Some tobacco. Fades a little on the finish. (1414 views) | | | Tasted by RISM on 8/3/2017 & rated 93 points: "Pulled and poured", (which as it emerged was exactly the right approach with this wine). Very translucent brick appearance (of an old - 20 year - Burgundy), and the bouquet just leapt out of the glass: floral notes, violets, red berries, cherries, provencal herbs, and a hint of the Burgundy pinot "whiff" of barn-yard. The palate is surprisingly robust, structured, multi-layered. Full-bodied, round and silky-textured and a long, long finish. Surprisingly outstanding for the vintage. HOWEVER, did not improve with air-time. This is definitely one to drink straight from the bottle. (2377 views) | | | Tasted by Paul S on 12/20/2016 & rated 93 points: Gevrey Chambertin Dinner (Imperial Treasure Super Peking Duck, Paragon): A really nice wine in its own right, but this was almost like coming back down to earth after drinking an ethereal bottle of 2001 Rousseau CSJ alongside. On the night, this showed a beautiful nose, with perfumy notes of fresh flowers on their stalks along with red fruit. Not great complexity, but this was a spectacularly attractive nose. The palate showed a bit of thickness to it, somewhat lacking the detail and definition of the 2001, but it still had that same ringing purity of fruit in its red cherry and berry flavours, ringed with bits of mineral and earth and savoury umami tones on the midpalate. and then a dash of bramble and spice on the fiinish. With its juicy acidity and soft tannins, this was a really pretty wine that was really good to drink on the night - just unfortunately overshadowed by the stunning 2001. (2393 views) | | | Tasted by robferguson1 on 12/17/2016 flawed bottle: A fair bit cloudy to start but did improve with a wait , had a bit of metallic on the taste but was very long. Ok but passed it . (2664 views) | | | Tasted by reichken on 10/15/2015 & rated 93 points: clean crisp straight line of red fruit, sweet but developing a nice earthiness. easy to drink and the bottle goes way to fast (3468 views) | | | Tasted by Alex G. on 4/23/2015: 5 vintages tasted, and this was #2 in my book -- surpassing 96, 01, and 04. It's supple and elegant, the other vintages were restrained and/or tannic. I would be happy to drink this again, but frankly I don't see the value at the current market price. (3436 views) | | | Tasted by lestingray on 9/2/2014 & rated 93 points: Right on the money, good depth and complexity with lovely vinosity, well into secondary but with good fruit right at the crossover. Delicious (3617 views) | | | Tasted by johnh1001 on 5/18/2014 & rated 92 points: Two HDH Dinners (Ada St. and Bistronomic): From magnum. Dried roses, red fruit on the nose. Light and airy in the mouth. Very pretty red fruit, very precise and finessed. A bit thin compared to other vintages, but no surprise there. Medium finish. (4211 views) | | | Tasted by Keith Levenberg on 3/5/2014: Shockingly good. One of the best '97s I've had in ages. Also one of the only '97s I've had in ages. But certainly none of them seemed to have the potential to get this good a few years ago. There are no overripe flavors here nor any hollowness in the palate which used to be the '97 signature. Instead the aromatics are stony and forestal with a just a touch of caramel sweetness. Not quite as fleshy as the '01 Charmes, but not far off, and it keeps getting deeper and richer in the glass to the point where you can almost call it inky. (11061 views) | | | Tasted by Burgundy Al on 11/13/2013 & rated 92 points: A Few Wines at Wally's Inaugural Wine Auction (Whitney Museum of American Art - New York NY): From magnum. Best performance I can recall for this wine. Ripe but balanced and showing restraint with everything well integrated. Persistent with good fruit and meaty spice. (3411 views) | | | Tasted by Goldstone on 8/9/2013 & rated 91 points: Friday Dinner with Friends (St. Betty, IFC Mall, 8 Finance Street, Central, Hong Kong): Popped and poured and then drank slowly over an hour or more. Semi- transparent cherry red colour. Nose is tons of very fresh farmyard shit, perfumed strawberries, high-toned red cherry notes, high acetone of nail polish remover, plastic high-heeled shoes, red plastic sexy high heeled new shoes. It really is an alluring (and sexy) nose that goes the distance with extended time in the glass. Palate is a lovely pure and sustained high piano note of acidity, really fresh strawberry, great lightness and precision of mouthfeel. Light spice in the background and on the back end. The palate is a bit single-toned compared to the nose - probably a reflection of the vintage - but then it went on to display a lovely perfumed and wafting light resonance inside the head on the finale. I am new to A. Rousseau as a producer but have been really impressed by all his wines so far....uniquely in my previous experience with red Burgundy producers. (2977 views) | | | Tasted by ricknat1 on 3/23/2013 & rated 93 points: Bobs annual wine weekend (New Haven and Guilford): The three Rousseaus ruled in this flight again . The 99 is early, the 98 is very nice, the 97 is a knockout and best to drink tonight. Over time, it will be 99, 97 and 98.
They are all complex, ripe and elegant in a way that sets his wines above everyone else and rousseau is the reference standard for CSJ. the wines are dense, balanced, earthy with a wild mix of dark and red fruits and the finish goes on forever. (3380 views) | | | Tasted by Poggio Al vento on 6/7/2012 & rated 90 points: I was expecting a lot of this wine but it just never really shoved much. The wine was thick and dark/brownish and had quite a bit of wine stone! The nose was quite nice with classic red cool berries and earth but it was somewhat asleep!
The palet was a bit jammy but still quite nice and had a nice smoothness and structure but it just never gave away much and it shoved somewhat dull! Maybe this was an odd bottle I don’t know? (2980 views) | | | Tasted by Burgundy Al on 2/25/2012 & rated 90 points: La Paulee Gala (San Francisco CA): Ripe black fruit aromas with Gevrey-styled meaty/earthy aromas along with background new oak spice. Palate came across as slightly more ripe with modest spice, supported by just modest acidity. Drinking well now, i don't really see this getting any more nuanced or interesting. (4056 views) | | | Tasted by rnellans on 2/24/2012 & rated 92 points: Beautiful nose. Good red fruits, bright, balanced. (1662 views) | | | Tasted by jlemerond on 11/25/2011 & rated 90 points: Consistent with prior notes - very enjoyable wine, and a notable achievement for the vintage. I did notice a touch more of the prune / rot notes in this bottle, but overall a great drink as always. (2732 views) | | | Tasted by rnellans on 11/4/2011 & rated 92 points: Closed initially. Opens with air. Cinnamon, spice, red fruit aromas. Excellent structure. Fresh finish. Tannins are smoothing out. (2417 views) | | | Tasted by Eating is Cheating on 2/21/2011: The Wines of Gevrey-Chambertin (Brooks Hotel, Dublin): A much more mature garnet/brown colour. Very unusual earthy and sous-bois nose, almost mentolly, little or no primary fruit. Perhaps something stewed, almost a rhubarb note. Intense and delicious on the palate; long; great acidity gives it lovely lift and poise. The texture is silky/velvety. Long, long. Delicious indeed. The WOTN from a "drinking now" perspective. (3274 views) | | | Tasted by jlemerond on 2/27/2010 & rated 91 points: With little variation, the bottles from this case have been very consistent. This bottle had a pretty nose of ripe fruits, sous bois, and sauvage, with a touch of prune and tar thrown in. still quite tannic in the mouth but balanced by the still ample fruit and acidity. Not as complex as the best, but such an enjoyable wine. (2155 views) | | | Tasted by jlemerond on 1/21/2010 & rated 91 points: This bottle was consistent with the flavor profiles of earlier bottles, but it had greater density and concentration. Really enjoyable wine. (2137 views) | | | Tasted by Rupert on 11/10/2009 & rated 90 points: Rousseau Clos St Jacques 1986 to 2006 (The Ledbury, London): The last bottle I had of this was weak and unimpressive, so this was a nice surprise. Sweet, smoky, with freshening acidity, light but very pretty. Didn't have the overripeness and alcohol that 97s can have. Very mature, and it faded in the glass. (3837 views) | | | Tasted by jsebiri on 10/17/2009 & rated 90 points: nice bottle of seasoned pinot , a little cloudy very nice nose well put togather a bit of barnyard on the nose but nice pinot fruit (2673 views) | | | Tasted by jlemerond on 9/4/2009 & rated 89 points: Not as good as previous bottles, but still a solid performer for the vintage. This btl was a little lighter, without the same depth of dark fruits and sous bois as previous btls, and with touch more noticeable acidity. (2051 views) | | | Tasted by Anonymous on 8/13/2009 & rated 80 points: Not impressive at all. Too much acid, too little fruit. It wasn't recognizable as a Rousseau wine. (2688 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (8/20/2008)
(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 (10/1/2007)
(Dom Armand Rousseau, Clos Saint-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound (7/24/2004)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2004, Issue #15
(Domaine Armand Rousseau Gevrey-Chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2000, IWC Issue #89
(Domaine Charles Rousseau Gevrey Chambertin Clos Saint Jacques) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1999, IWC Issue #83
(Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous. (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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