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| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 26 notes) - hiding notes with no text | | | Tasted by the player on 2/2/2024 & rated 93 points: Wow if this is how an AR off vintage Mazy-Chambertin tastes like I will need to stock up on the top vintages. Bottle was in my cellar for 13 years and clearly outclassed a 2001 Clos de La Roche by Armand Rousseau. Opened the bottle and aerated for a couple of hours and the wine was singing. Metallic deep ruby color, dense. On the nose lots of dark red and black berries and cherries, hints of blood, some spice. Delicate on the palate, paired extremely well with Guinea fowl, expands mid palate, tannins still there but ethereal and a tension driven finish. The real surprise of the night. (185 views) | | | Tasted by oxwombat on 12/17/2023 & rated 91 points: Opened at Octavium in HK. Slow-oxed and served blind.
Knew it was Burg from the start, but was completely off on Domaine, Terroir and Producer. Very solid red burgundy, but nothing really shouting out at me in the glass. Perhaps this is already slightly tired?
Still, a super generous treat from J - and a very welcome idea to throw in a burg into a supposedly non-burg lineup. (431 views) | | | Tasted by La Grappe on 8/15/2023 & rated 93 points: A mature colour, but not old; ripe, lush fruit, redcurrant/cherry, with savoury elements and good persistence and length. A very fine wine for current drinking. (326 views) | | | Tasted by La Grappe on 6/19/2022 & rated 92 points: A mature colour, garnet/brown; medium to full on the palate, quite elegant with a mixture of red fruit and more vegetal elements. A fine, mature Burgundy, perhaps a touch elderly. (714 views) | | | Tasted by La Grappe on 9/30/2020 & rated 93 points: Quite a deep colour; the palate is dark-fruited, slightly burnt and with a touch of spice. Quite intense and long. Showing maturity, but can still be kept. (1350 views) | | | Tasted by _water.into.wine_ on 8/18/2020: Drank blind during a Rousseau tasting. Ruby with garnet. Pot pouri nose. Medium acidity, firm tannins. Great to check in on this at 14 years, but I feel this will really hit its stride in 5-10 years time. From BV. Drink 2025-40+ (1340 views) | | | Tasted by La Grappe on 4/1/2020 & rated 92 points: Medium depth of colour; soft, very ripe, red-fruited, elegant and long. Perhaps not the intensity one might expect from a grand cru, but very attractive. (1275 views) | | | Tasted by La Grappe on 9/25/2019 & rated 94 points: A deep colour; full, rich, profound, mature fruit, meaty, gamely, slightly tarry and very long. Nicely mature, but should keep for years. (1500 views) | | | Tasted by La Grappe on 6/4/2019 & rated 93 points: Not a particularly deep colour, mature garnet; soft, elegant, well rounded, with mainly red fruit flavours, good intensity and a long finish; perhaps a little understated, but certainly a fine example which is excellent now but should keep. (1247 views) | | | Tasted by galenico on 1/31/2018 & rated 94 points: Esplosivo, sanguigno, delicato ed elegantissimo. Bevuto a cena con il produttore, che bomba.... altro che cru in annata media!!! Una seta (2372 views) | | | Tasted by johnh1001 on 8/6/2017 & rated 92 points: Very quiet nose. Iron, meaty notes and red fruit throughout. Light and silky on the palate. (1995 views) | | | Tasted by CamWheeler on 5/25/2017 & rated 91 points: SLDS May Catchup Event: Blood and earth, meaty and graphite notes - quite good depth and interest on the nose. The palate is well constructed with good balance and flow. This was very enjoyable, but perhaps a little behind the other two Rousseau in the flight. (2115 views) | | | Tasted by clayfu on 12/30/2016: Big structured wine, a little tannic on the get go but started to release small waves of bright red fruit. Never really opened up but has nice potential. Not nearly as primary and put together as the 08/09 though (2419 views) | | | Tasted by ove_stammrud on 9/23/2016: Flott duft av røde bær, urter og animalske toner. Strukturert og rik i munn, sammtidig elegant og balansert. Bra konsentrasjon. Pen finish. (2003 views) | | | Tasted by Burgundy Al on 11/27/2015 & rated 88 points: Friday after Thanksgiving (FAT) - Part 1 - Burgundy 2006 (Palm Beach Gardens FL): Small taste, brief note. Ripe and slightly roasted black fruit with clear sauvage character, perhaps also slightly rustic. Cellar at least a few more years. (3386 views) | | | Tasted by Burgnick on 9/22/2015 & rated 90 points: The nose was floral with vanilla, red fruit, caramel and some french vanilla oak. The palate was a bit lean, not as nice as the nose. This could be better with in 8-10 years yet the weak palate might not improve significantly. (2084 views) | | | Tasted by Aromatic on 9/22/2015 & rated 90 points: Nose of dark cherries and vanilla oak. Sweet dark fruits but lack the mouthfeel and aftertaste! (2194 views) | | | Tasted by Sycamore on 3/20/2015 & rated 93 points: This has taken a definite turn towards the fantastic in the past few years. Still no major seconday components to note, but brilliant fruit, pronounced earth, and excellent balance scream through. Very balanced. Two left here. Plan: Next one in three or so years; last one in 10-15. (1872 views) | | | Tasted by clayfu on 3/17/2013: Took awhile to open up, I would highly recommend a decant. This and the 08 from a month ago really showed wonderfully after a few hours of air. As with all Rousseau, you get a beautiful pure red and blue fruit that is mixed perfectly with the acidity to give it a silky texture on the palate. Was big and brawny and could use some time to fill out the structure as it was a touch tannic in the beginning. (3554 views) | | | Tasted by OCgasman on 3/16/2013: Opened at a restaurant and followed over 3+ hours with some Burghead friends. Initial pour was very tannic with fruit way in the background. Wasn't optimistic. Left it alone and when I revisited it some time later, almost a different bottle. Not nearly the power and grace of Rousseau's more lauded Cham, Beze or CSJ, but really tasty at the end of the night. This has lots of upside potential with age. (2352 views) | | | Tasted by BigJul on 1/18/2012: N'aura jamais le potentiel ou le charme des grandes cuvées, mais avec un repos supplémentaire de plusieurs années, devrait offrir une superbe expression et pureté du pinot à la Rousseau. (3060 views) | | | Tasted by Sycamore on 7/13/2011 & rated 91 points: Delicious, and only going to get better. Double-decanted, which is the most I ever do with a Burgundy after an initial small glass sample pour; unlike Bordeaux, I don't think it benefits from extented time in a decanter, but a young, tight wine like this Mazis sometimes does benefit from a quick decant and immediate pour back into the bottle. That seemed to be the case here. Wine was originally pretty tight, with prominence of oak and alcohol. Both integrated well over the two hours that we enjoyed the wine, however, which to me bodes well for the future on this. Totally agree with Burghound (and Spectator, for that matter): best 2014+, but a wonderful bottle even now....... (2923 views) | | | Tasted by vespa110 on 5/24/2011 & rated 89 points: Rosso rubino luminoso e limpido con leggero disco granato, fruttini rossi a manetta al naso, non gelatinosi , ma da sottobosco, fiori appassiti e cenni minerali terrosi.Bocca fresca, fruttata , bel tannino dolce e finale "facile" con una beva trascinante, servito a 15 gradi era da sballo .
manca solo un pò di mobilità nel bicchiere per arrivare oltre i 90 (2969 views) | | | Tasted by vespasian on 12/7/2010 & rated 92 points: Tastes at The Sampler, Islington
Fantastic nose in embryonic form though more open than I'd expect - good concentration and richness. Seductive even now; Lovely elegance on palate, yet firm with lots of class. This should turn out to be very nice indeed. (2003 views) | | | Tasted by Barbalax on 11/3/2010 & rated 93 points: Now this is something different than the Clos de la Roche! Spicy, exotic pinotfruit. Much more classy oakfeeling. Deeper color and cooling acidity and minerals. Excellent! (2315 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.info |
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