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| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 121 notes) - hiding notes with no text | | | Tasted by hprphf on 11/18/2023 & rated 93 points: Ripe, clear, on the short side. 93 (418 views) | | | Tasted by dreambeam on 12/5/2022: Perfect storage since release - tasted so full of youth and verve. Tannins mostly integrated safe for the finish. Medium plus aromatics of maturing Gevrey. Palate is a full-on show - a mille-feuille of seemingly endless layers and nuances. Supremely elegant. Forest floor, pine/menthol, deep cherry, haunting. Goosebumps. (1097 views) | | | Tasted by cortoncharlie on 11/30/2022 & rated 95 points: Firing on all cylinders. This is at a great place now. All about elegance and refinement. True to the plot and the vintage. Rousseau really nailed this vintage. (1020 views) | | | Tasted by BenBlu on 10/11/2022 & rated 95 points: Served served blind (know it's 1990-2002 and good producer plus top 1er or GC) to me and it was my lucky day as I managed to guess this correctly. Initially a slight touch of funk on the nose that blew off quickly, it was so very Gevrey with earthy and peppery notes. A very relaxed and resolved wine, markedly more visually developed with some browning compared to the MG CdV 99 in the other glass. Good fruit intensity still but probably it's really prime time now for this baby. I would pop corks and enjoy the ride, a very unappologetically classic and great CSJ with heart and soul. (1376 views) | | | Tasted by Collector1855 on 9/10/2022 & rated 95 points: 200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Nose of red fruit as well, very light, some good plum coming through. A bit watery. Very composed, very precise. I continue to struggle with the tannins and palate weight of the CSJ of Rousseau. I have yet to see a top sample where both elements are in place. I generally prefer Fourrier's CSJ. Anyway, verdict: Aroma 96, palate 93 (2844 views) | | | Tasted by MC2 Wines on 9/7/2022: Acker Pre-Auction September 2022 (Redbury Lounge): While I often like the delayed gratification idea when Rousseau is being poured it’s usually a good idea to head there right away because it’s very likely that the wine will not last (a fact that turned out to be quite true). While Roumier was my first Burgundy love this is another producer who I find never disappoints and always creates just this wonderful, slightly ethereal, very lovely wine. Dark fruit and maybe a bit of pine or woodsy. Pretty. (1507 views) | | | Tasted by hprphf on 9/7/2022 & rated 93 points: Blue fruit Rousseau aromatics, however considerably light on the palate for this wine. 93 (747 views) | | | Tasted by BradE on 5/5/2022: Very good, and surprised on the upside. In perfect shape, notes of sous bois, overall simply delightful. (1280 views) | | | Tasted by The Vines That Bind on 11/1/2021 & rated 94 points: Great bottle, obviously a little more reserved and polished than the ’90 which preceded it, but very accessible and a total pleasure to drink right now. Red and black fruit and a little more structure and wood outstanding. Second last wine of the night, notes fading, but this was terrific too. (1687 views) | | | Tasted by drkongt on 8/16/2021 & rated 90 points: Tertiary led, forest floor, mushroom, dried herbs. Dried red fruits plums, cherries taking a backseat. Tannins have dissolved to a light and fine gentle profile now. Fruit is there but barely hanging on. Finish is where this is still at, 20s ish. Lingers but you have to really pay attention to pick it up beyond 20s. Won’t last much longer. Drink up imo. It’s going to sink when the last vestiges of fruit go. (1558 views) | | | Tasted by BenBlu on 6/24/2021 & rated 93 points: Served blind. On the nose citric, bit of damp earth. Acidity showing on palate too, slight sucrosite developing, fully mature in perfect drinking window, bit short finish. I would be pulling corks and not wait too much longer. (1838 views) | | | Tasted by fcxj on 4/10/2021 & rated 90 points: Floral aromatics, quite exuberant. Palate felt clipped and touch hot, heat affected bottle? (1904 views) | | | Tasted by Bottlesofburgundy on 1/10/2020: From the first sniff of this #armandrousseau #closstjacques #2000 you just knew it to be perfect Burgundy.
Earthy, spicy, brambly black and red fruit. Velvety with perfect balance and a long finish. Oh so elegant. Quintessential Burgundy. (284 views) | | | Tasted by Marc on 8/4/2019 & rated 92 points: Sunday Pot au feu at Pokai Parera (Pokai Parera, Ekatahuna, New Zealand): Drunk after two Jabot 1998s, this came across as almost a welcome relief, as the winemaking and vintage differences results in a supple, but high wish acid wine of beautiful balance. Quite light in the mouth, the finish of the wine certainly expands like "peacock's tail". While I wan't completely blown away by this wine, the nature of the finish did mark this out as something special. (2488 views) | | | Tasted by DAN BAILEY on 5/30/2019: Very dark colour on pouring with barely a hint of scarlet at the rim. Nose was wide open from the first pour. Rich, velvety and alluring although the palate became noticeably darker and a bit more pinched with time in the glass. Still an incredibly sexy wine that clearly has years left to go. (2119 views) | | | Tasted by onboisduvin on 5/21/2019 & rated 96 points: Showing its delicacy after 5 minutes in the glass and lasting for 2 hours. It is in the later phase of its drinking window. And still, the best clos Saint Jacques. It is no less than its 2 brothers. (1872 views) | | | Tasted by johnh1001 on 3/3/2019 & rated 94 points: Very pretty nose of red fruit, floral notes and touch of earth that really opened up over an hour. This drank very well over three hours. Light and easy texture with very refined but forward flavors. Really enjoyed this. In a wonderful place right now. (2172 views) | | | Tasted by englishman's claret on 10/24/2018 & rated 94 points: The nose really dances out of the glass - so fine, almost delicate for GC. Raspberry, black cherry, a little fur, gamey spice. Loose-structured palate; very nice. Must be at its peak now. (2517 views) | | | Tasted by drjb on 4/27/2018 & rated 94 points: The colour remains quite deep with a red edge. The nose is beautiful with strawberry, redcurrant and red cherry and rose predominant with touches of game. The palate is delicate yet with lovely weight, mouth feel and fruit character. It finishes with a sense of poise and balance that defines the best 2000s - this is one of them ! (1960 views) | | | Tasted by bordeaux456 on 1/19/2018 & rated 93 points: Beautiful, what a treat! The fruits have really mellowed out, but still lots of strawberry and cherry. This wine is powerful but almost weightless in a sense. Velvety feeling. Long finish. I feel like this could cellar for another decade, but think it’s firmly in the drinking window now. 93 (1928 views) | | | Tasted by tinybubbles on 6/18/2017 & rated 93 points: Clean red berries, red plum and light soil tones. Still rather lithe. Better than my last couple of bottles (2452 views) | | | Tasted by etyc on 4/27/2017: It had been 2-years since I last had the '00. This bottle seemed to have "aged" a bit more than I anticipated, but make no mistake - this was very, very good, and I'd still place it above the '08 this evening. Beautiful, bright nose of red/dark-cherries & rose, so very floral. Had excellent density/intensity on the palate, with freshness to match. Red-fruited, with earth, spice all rounding up in a velvety long finish. Very good! (2799 views) | | | Tasted by kingkanu on 4/22/2017: Quite primary fruits, strawberry and a bit of dark cherry, but open and very easy to drink, more weight than the Fourrier wines and with a little extra class (2430 views) | | | Tasted by SimonG on 4/20/2017 & rated 94 points: CSJ, Fourier, Esmonin and Rousseau table (La Trompette, London): Again, a little lighter and brighter with a touch of strawberry coming through. A crystalline purity. Line and substance but with a filigree quality. No heft and lots of class. Not quite the persistence and depth for top flight but this is too nice for nit picking. ****1/2 (2639 views) | | | Tasted by Rupert on 11/25/2016: As beautiful as ever. Ethereal, red fruited, multi-layered, and intense and weightless at the same time. (2505 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Hemming, MW
JancisRobinson.com (3/2/2009)
(Dom Armand Rousseau, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2008, Issue #18, 2000 Red Burgundy: A Greatly Underestimated Vintage
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Armand Rousseau) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/30/2007)
(Dom Armand Rousseau, Clos Saint-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/26/2002)
(Dom Armand Rousseau, Clos St-Jacques Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and View From the Cellar and Vinous and Burghound. (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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