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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 25 notes) - hiding notes with no text | | | Tasted by Sotto325 on 8/22/2023 & rated 95 points: Gevrey doesn't get much better than this. Even in a site that is not truly Grand cru, in Rousseau's hands, this wine was ethereal. It had the muscle of the site, the richness of his deep, soil, hand, and an amazing array of complexity that emphasized dark red flowers, rich, dark, red cherry, and a hint of cranberry, and a bit of the briar tone appropriate for.Cazeteirs (630 views) | | | Tasted by fizz on 8/20/2023: Cork, barely stained.
Bright, mid garnet. Complex aromas of red and blue berries, autumn leaves, florals, spice. It’s harmonious and balanced, and so pure. The intensity is almost delicate. Tannins are tucked in nicely. Drinks so well now. (527 views) | | | Tasted by finediningnyc on 11/26/2022 & rated 96 points: Located just outside the walls of the illustrious Clos St. Jacques, Rousseau’s old-vine 2009 Cazetiers is fabulous tonight showing serious power, intensity and concentration, yet remaining impeccably balanced and detailed. It’s super expressive and aromatic with deep layers of ripe dark fruit, tea leaves, violets and exotic spice. The palate is pure silk with balanced acids, vibrant energy and a mineral laced finale that keeps on going. Just ~10 cases of Cazetiers are imported to the US per vintage. Special wines… (1149 views) | | | Tasted by Karl Kellar on 7/9/2022 & rated 96 points: At Jean Imbert in the Plaza Athenee. The meal was outstanding, 3 star quality, and this wine didn't miss a beat. It was in a very old school burgundy style, elegant, not huge extract. Great nose, complex in mouth, long finish. Reminded me of a Truchot, which is high praise indeed in my book --similar style. I have had very few wines by Rousseau, but this was a real winner. It was young but very drinkable, should continue to improve in the bottle for many years. (1135 views) | | | Tasted by jfpwine on 2/12/2022 & rated 93 points: 2009 Armand Rousseau Gevrey-Chambertin 1er Cru les Cazetiers
You can definitely sense the warm vintage here with intense red fruit at the forefront with the spice and game elements taking the backseat. Very good wine, with great structure but since my first ever Rousseau was the Clos de Beze, it’s difficult to compare! (1584 views) | | | Tasted by finediningnyc on 7/31/2021 & rated 95 points: Pure silk and ultra lux texture. It shows serious power and intensity with the ripeness of the vintage evident in its concentrated dark fruit flavors, but it never becomes out of balance and its vibrant and lifted acidity and mineral inflicted finish keep everything harmonious. Of the Rousseau repertoire, Cazetiers is what least makes it to the US so it’s always a special treat to try. (1918 views) | | | Tasted by fcxj on 4/9/2021 & rated 92 points: Succulent and delicious. Certainly ripe but not overdone, simply very drinkable. (2267 views) | | | Tasted by Sotto325 on 10/17/2020 & rated 93 points: Indeed Rousseau! A delicious and ultra sophisticated Gevrey 1ere that screams refinement and rich soil. This is not, of course, the Lavaux, so some measure of reality is necessary to appreciate the wonderful but not other worldly experience. The mythical status that catapulted his lesser wines from $50 to $400 is a market reality, so one must evaluate the stature based upon a tiny cadre of small producers like Jayer or Fourrier whose limited output and exceptional rich extraction of their terroir stand above most. Medium red color with a hint of aging red tawny hue, a somewhat closed nose after 90 minutes decanted, and a superb flow on the palate with red cherry, dark cherry, strawbwrry, tart cherry, sous bois, moist earth and a character all its own. I would hold for 1-2 years at least. (1999 views) | | | Tasted by finediningnyc on 9/20/2020 & rated 95 points: Only 10 cases of Cazetiers imported into US according to Frederic Wildman. Exhilarating concentration and purity. Rich and impeccably structured, speaking to the vintage. Initial reduction dissipates to reveal ripe dark fruits, fallen leaves and exotic spices, all supported by a mineral backbone. Finishes with outstanding length, lift, power and intensity. Tremendous showing. If you have this bottle, give it a 2 hour decant. (1783 views) | | | Tasted by chablis28 on 3/2/2019 & rated 93 points: Lonny's btl @ Tom & Deb @ I Nonni dinner. I've only had Rousseau's Cazetiers one other time with the 02 vintage so this is a treat! Semi translucent bright red color. This again has that signature Rousseau finesse, weightless elegance and fruit purity. Earth, spice and berry aromas. There is good intensity and concentration. Drinking beautifully but early into its drinking window. Not primary but little in the tertiary range, yet. Right now, mineral infused; maraschino cherry, spice and earthiness. Youthful Rousseau class and depth. 93pts+ Thanks Lonny! What a blast to drink. (2502 views) | | | Tasted by rocknroller on 3/2/2019 & rated 92 points: Dinner with Tom and Deb Mortimer of Le Cadeau: A Mix of Le Cadeau and Other Gems (I Nonni, St. Paul, MN): Medium plus red color. PNP, drank a glass over 90 minutes. This was drinking pretty darn well. Sometimes i have to remind myself that we're pushing 10 years now on these '09's. While this still goes more to the primary side, it is without a doubt classic Rousseau. This kept getting better in the glass, bigger and deeper red berries, earthy, good power, silky tannins. Only going to get better. 92+(+)pts. (2812 views) | | | Tasted by ravikalaga on 9/16/2018 & rated 95 points: WOTN in some amazing company. This is still a baby but wow, ridiculously good quality and finish! (2069 views) | | | Tasted by fizz on 8/11/2018: Cool fruit, composed, balanced. Lovely drinking now. (1870 views) | | | Tasted by fizz on 4/26/2017: Lovely again. The aromas entice you, the mouthfeel is elegant and refined. It's a harmonious balance of sweet and savoury. Delicious. (2668 views) | | | Tasted by fizz on 3/15/2017 & rated 92 points: Delicate and clean aromas of rose, cherry and a savoury/earthy note to. The palate follows. It's classic Rousseau, with a delicate, but lush mouth presence and a gentle, lingering finish. There's a readily appreciated deliciousness here. (2035 views) | | | Tasted by CamWheeler on 3/15/2017 & rated 92 points: SLDS March 2017 (Rocket): Ash, earth, floral notes, some spice and cherry. The palate shows some delicate fruit over the earthy background, with this acidity perking the whole wine up. Lovely length and composure. (2504 views) | | | Tasted by AJ72 on 11/28/2015 & rated 91 points: Rousseau master class 2009 (Daylesford 2015 PNWS): This was a step up from the previous two but slightly marked down due to the presence of Brett which did detract from the wine. It had a lovely fruit quality but a slightly grubby feral character lurks in the background a bit too much preventing this from being better. Showing as all these 09 Rousseau's do that they may not be wines to keep forever. I think this is drinking pretty well now. (3139 views) | | | Tasted by sgupta on 11/7/2015 & rated 92 points: Cool fruited, silky,pretty wine (2375 views) | | | Tasted by Sycamore on 10/6/2015 & rated 92 points: Pretty fabulicious. Earthy to the nth degree (which hits right in the wheelhouse of this taster, particularly for Gevreys). Excellent fruit. Only slight knock is that balance can be a bit of a rollercoaster. A hard wine to call from an aging perspective; depends on what one likes, probably. Great in this estimation now, and hard to see it being more viscerally satisfying down the road. More intellectually satisfying, maybe. Then again, if the fruit/earthiness fades, maybe not. Hmmm..... (1771 views) | | | Tasted by EuroCaveNZ on 8/16/2015 & rated 91 points: This is one of the better Burgundies I have tasted. But then, it is one of the more expensive I have tasted too. Great structure and texture. Well balanced and elegant . Drinking very well now - I'm not sure if it would improve from here. (1973 views) | | | Tasted by CamWheeler on 3/26/2015 & rated 92 points: Sydney Burgundy Celebration: Iconic Wineries (Blind): Both complex and pretty aromatics out of the glass right from the start, showing truffle, black cherry, blood and delicate roses. The palate continues with the same style and character. The fruit maybe feels a touch soft but some excellent acid really rushes through and gives it back a feeling of brightness and balance. Felt confident that this was the Rousseau and it obviously was. Already relatively approachable but it has the structure for it to show well for a long time to come. (2412 views) | | | Tasted by johnh1001 on 9/23/2013 & rated 93 points: Drank at the Mandarin in Paris. Pretty, floral and mineral nose of red fruit, dried roses and steel. Very refined, but with nice grip on the medium finish. (2241 views) | | | Tasted by dcwino on 2/11/2013 & rated 93 points: Pop and pour at a restaurant. Start a bit tight but open up nicely but not as easy to approach as the village. A bit more spices and structure than the village. A quick impression. (2453 views) | | | Tasted by Jeremy Holmes on 10/15/2010: Showing a little reduction and is quite meaty on the nose for now. It is sweet and lush in the mouth with good presence and is very long. (2998 views) | | | Tasted by ricknat1 on 6/3/2010: From Barrel: Reduction, needs to be racked (2733 views) |
| By Gary Walsh
The WINEFRONT (1/25/2013)
(Rousseau Gevrey-Chambertin 1er Les Cazetiers) Subscribe to see review text. | The World of Fine Wine, December 2012, Issue #38
(Gevrey-chambertin Cazetiers, Rousseau –) Login and sign up and see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Armand Rousseau Gevrey-chambertin Les Cazetiers – 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine Armand Rousseau Gevrey-Chambertin "Les Cazetiers" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine Armand Rousseau Gevrey Chambertin Les Cazetiers) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Gevrey-Chambertin “Cazetiers”- Domaine Armand Rousseau) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/28/2010)
(Dom Armand Rousseau, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and The World of Fine Wine and Vinous and Burghound and View From the Cellar and JancisRobinson.com. (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.Les Cazetiers 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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