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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.2 pts. and median of 95 pts. in 7 notes) - hiding notes with no text | | | Tasted by burginner on 3/4/2023 & rated 94 points: powerful with cherry and earthy notes. Still can be aged for a while. (556 views) | | | Tasted by justburg on 6/13/2015 & rated 95 points: Dinner at Les Amis. Off the winelist, and the bottle was in quite perfect condition. I must say the sommelier, Yang, despite his youth handled the wines impeccably. This was undoubtedly the oldest wine of the evening. Very clear, but with a touch of orange around the rim. The nose was stunningly elegant. Arabian spice, wood, leather, truffle and earth, immensely perfumed with dried roses and violets. Plums, tart cherries and wild strawberries completed the quite superb bouquet on this 32 year old masterpiece. There was some rusticity, barnyard and dirt on the palate at the initial stage which blew off quickly. The wine had lots of secondary characteristics like wood, earth, truffle, mushrooms, but the fruits (with quite some of it remaining) still had the freshness and acidity. There was lavender, roses, wild strawberries, red kiwis and plums, with just the slightest touch of raisins and sour prune. Chocolates and coffee emerged after about 3 hours in the glass. This was a quite sensational wine, the first Chambertin from Rousseau I've had the fortune of tasting, thanks to Peter and SS. In its peak drinking window, and the perfect representation of a top top matured Burgundy. (3908 views) | | | Tasted by BradE on 4/1/2014: Absolutely beautiful. Maybe the best 83 red burg I've ever had. Loved it. (4289 views) | | | Tasted by Forest Floor on 3/10/2014 & rated 96 points: Color: on the pour a richer red that becomes lighter; bricking is very noticeable in the glass; slightly brown in places
Nose: violets, crushed rocks, truffles, very strong spice component. The nose is a thing of beauty, and it would have been almost worth it for it alone, kept going back to it the whole two hours we were drinking.
Palate: at first slight taint of cork, eventually blows away, sweetness of the fruit still discernible, long finish where rocks-slate show through. The actual wine seems not as complex initially as the nose--appears somewhat past its prime. But then it opens up—truffles come to the fore, behind it is recognizable the dark almost licorice or cheroot side of Chambertin, along with violets, flowers, almost psychedelic in its complexity. Last two glasses, as usual, the best: no cork at all, and the whole thing comes into balance: Gevrey Chambertin briariness turned old and mellow, tannins largely resolved, but still registering, baking spices (tumeric, clove?), slate, enormous truffle finish…just amazing … (4317 views) | | | Tasted by Paul S on 12/7/2012 & rated 93 points: Wine Bash of the Year 2012 (Jade Palace, Forum Galleria): This was a lovely wine, just starting to slip a bit I think, but really yummy on the night. We had a very matured nose with this one, with plenty of herb and bramble scents floating like a halo around sweeter notes of dried cherries and raspberries, with a touch of black tea and just a bit of flowers rounding up the bouquet. Very attractive. The palate was completely evolved, and nicely yummy, with little touches of flower and spice dancing around a juicy core of ripe cherries and ripe berries. With a bit of air, the midpalate blossomed nicely, to show a meaty, masculine notes leading into more bramble and herb and lots of toasty spice flavours in long finish still wrapped with a fine cloak of tannins. This was quite in the perfect place for drinking I thought, but it is nearing the end of its peak window and should be drank up soon. Excellent wine though, with much of the table preferring this to the 1988 Jayer Echezeaux in the same flight. (6058 views) | | | Tasted by DAN BAILEY on 3/10/2011: So beautiful, supple, caressing, gorgeous, utterly amazing. Need I go on? (2535 views) | | | Tasted by Rupert on 3/10/2011 & rated 98 points: Rousseau dinner (The Ledbury, London): After the unclean Beze, this is all purity, lean, rocky, silky and powerful, but with so many subtle flavours - this may be the best wine I've ever had (6556 views) |
| By Jasper Morris
Jasper Morris Inside Burgundy, Rousseau Chambertin Pyramide (5/1/2022)
(Chambertin Grand Cru, Domaine Armand Rousseau, Red) Subscribe to see review text. | By Andrew Jefford
Decanter, Challenge Burgundy (12/8/2018)
(Domaine Armand Rousseau, Chambertin Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Tasting of the Year, Part II (8/17/2012)
(Rousseau Chambertin) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/7/2010)
(Dom Armand Rousseau, Grand Cru Chambertin Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, La Paulee 2008 II (3/10/2008)
(Rousseau Chambertin) Login and sign up and see review text. | By John Kapon
Vintage Tastings, La Paulee 2008 I (3/4/2008)
(Rousseau Chambertin) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Mugnier Musigny with Burghound & Assorted Extras (1/31/2005)
(Rousseau Chambertin) Login and sign up and see review text. | By Allen Meadows
Burghound (1/26/2005)
(Domaine Armand Rousseau Père et Fils Chambertin Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Chambertin and Chambertin “Clos de Bèze” (June 2003)
(Chambertin- Armand Rousseau) Login and sign up and see review text. | By Neal Martin
Vinous, The Wine Was Chambertin: Rousseau 1919-2017 (Jun 2022)
(Domaine Armand Rousseau Chambertin Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Decanter and Vintage Tastings and JancisRobinson.com and Burghound and View From the Cellar 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.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.infoChambertin Grand Cru On weinlagen.info |
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