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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 95 pts. in 43 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 11/3/2022: Charleston VII; 11/2/2022-11/6/2022 (Charleston, SC (various locations)): Every time I have Rousseau I have a feeling that I could understand why people like their Burgundy so much (even if I am not keen on the price tag). He seems to have figured out the elegance and purity of fruit which is really compelling. A bit more woodsy and secondary but to be expected in an almost 30 year wine. Special to get to drink. (1654 views) | | | Tasted by S1 on 11/3/2022: Charleston Offlineorama VII; 11/2/2022-11/6/2022 (Various locations): Simply amazing. Dark cherry with incredible depth and length. Gamey meat. Soy, dark and hot spices.I love 93s and I love Rousseau—I couldn’t lose. (1404 views) | | | Tasted by MonsterTruck on 5/10/2022 & rated 85 points: The 93 Rousseau CSJ was not good. My friend opened 2 bottles and left one that was undrinkable at home. The 2nd one wasn’t much better. Just tired and over the hill. Bottle wasn’t heat damaged that we could tell. The 2nd bottle was drinkable, but just very little fruit and not a moving wine. 85 points (1578 views) | | | Tasted by englishman's claret on 12/25/2021 & rated 97 points: The 1993 Rousseau Clos St Jacques shows a splendid nose of warm cherry, duck, a touch of warm earth but, like the 93 Chambertin, it’s on the plate that this positively explodes. A magnificent array of sweet and savory, fresh and umami unfolds, seeming to evolve minute by minute, akin to a melange of fresh cherry, cooked cherry, Muscovy duck, juniper, and cumin. The sapid yet weightless persistence is simply superb, dazzling. How often do you taste a really arresting wine? This is one of them. A hair behind the kingly Chambertin.
97-98 points (3271 views) | | | Tasted by fcxj on 9/4/2021 & rated 96 points: Fully resolved with lifted dried flower aromatics. Quite clean, but not quite the precision and intensity of 1990 a few days ago. (2152 views) | | | Tasted by tinybubbles on 3/29/2021 & rated 94 points: A cleaner and crisper bottle than the '93 can sometimes show. Very good. (1705 views) | | | Tasted by tinybubbles on 12/1/2020 & rated 93 points: Not the most complex bottle of this wine, but nicely mature. 93-94 (1743 views) | | | Tasted by _water.into.wine_ on 5/9/2020 & rated 97 points: Garnet in colour. A developed nose with lots of manure - which I loved! Strawberries. So much perfume with time. High acidity. Light to medium bodied, but added more weight with air. Fruits and oak in character. A long finish. Balanced and complex. In a perfect drinking window if you want to open, but it should keep for a while also. (1500 views) | | | Tasted by tinybubbles on 9/3/2019 & rated 94 points: Very good. Clean and complex. 94-95 (1481 views) | | | Tasted by tinybubbles on 4/18/2019 & rated 94 points: Brooding. Dark spice bouquet. Good energy, long finish. Upside from here. (1332 views) | | | Tasted by LiteItOnFire on 11/28/2018 & rated 95 points: Wine Dinner at Atlas. No notes. Amazing experience/education in Burgundy (and others). Another knockout brought by J. Thank you for an amazing experience. What a treat. 94-95 (2971 views) | | | Tasted by Alex G. on 11/27/2018: Burgundy, Bordeaux, and California - Dujac, PYCM, Lafon, Carillon, Niellon, Lafite, Latour, Mayacamas, Montelena, Mondavi, and more: I feel like I have to recuse myself from tasting notes on CSJ, I never "got" it. This has a weird aroma and wasn't ringing my bells, happily the palate was better than the aroma. Dense, more masculine style. (1980 views) | | | Tasted by The Vines That Bind on 11/13/2018 & rated 95 points: Although a disservice to this great wine by being placed alongside straight Chambertin and Bèze of the same vintage, this is still spectacular in its own right. Bright and fresh red cherries. Faint forest and terroir development and nuance but not on the level of the Chambertin. Light and lively, flirtatious although I’m not getting all of JK’s “Chambertin gone wild in that hot feminine way” here. Bright and fresh if slightly uptight. Courtesy of an Upper West Side Gentleman. (2177 views) | | | Tasted by Jeremy Holmes on 11/13/2017: This is a deep, savoury, rich and powerful bottle of wine but there is far too much equine action that takes away the enjoyment. (2525 views) | | | Tasted by clayfu on 2/19/2017: Night two: No more rain but a lot more Rousseau - a story of Fred's birthday in Orange County (J Zhou): totally outclassed the 93 beze next to it tonight. Gorgeous opulent round sweet fruit, full of flavor but its effortless and balanced on the palate. In the right spot and I'd suggest drinking now for maximum pleasure. (4171 views) | | | Tasted by justburg on 4/28/2016: Rousseau dinner at Jade Palace. Out of respect for the plot, vintage and other member's positive reviews, I will not score this bottle. In any case, this was way advanced, almost murky brown in colour, drinking almost like a 70s Burg. Oxidative nose, lots of sour plum, soy, herbs and a complete lack of freshness, acidity and structure you would expect from a good 1993. Palate was slightly better, with good meatiness and smoked meat, sour cherries, raisins and plums but again entirely not representative of what Rousseau could have achieved. Really disappointing to have such a poor poor bottle with such bad provenance. (3651 views) | | | Tasted by Paul D on 12/15/2015: Christmas WIMPS - Burgundy I (La Trompette, Chiswick): Medium deep ruby/garnet. Nose shows ripe, pure red fruit, still quite youthful but with a distinct meaty/gamey edge. Medium full bodied, quite powerful but with vibrant acidity. Deep and long, although tannins are still a touch drying on the finish, suggesting this may yet benefit from a few more years. ****(1/2). (4478 views) | | | Tasted by tinybubbles on 12/2/2015 & rated 92 points: Spice and red fruit on the nose. A lot of red plum on the palate and faint hints of the wood treatment. Palate is somewhat thin but still expressive. 92-93 (3785 views) | | | Tasted by BradE on 11/11/2014: Rock solid, and drank above expectations. Definitely a wine to seek out. (4819 views) | | | Tasted by johnh1001 on 11/9/2014 & rated 95 points: Bright red fruit, cherry, rose petals, some dark fruit and lovely spice on the nose. More dark fruit on the palate. Noticeable structure. Long finish with great grip. Very youthful. (4086 views) | | | Tasted by Wine Expresso on 3/27/2014 & rated 95 points: The lesson is about opening this wine at least 3-4 hours before serving. It will keep improving beyond one's estimate.
Ranked no.6 in the vertical Rousseau 86,90,91,93,96 and Noellat 90 Malconsorts and 89 RSV.
But became top 3 after another hour. Solid Wine. (3905 views) | | | Tasted by jhngo on 2/22/2014 & rated 95 points: drinking beautifully. cherry nose, perfect balance of fruit tannins in a good place and holding up well. no signs of age. (3541 views) | | | Tasted by reichken on 1/28/2014 & rated 95 points: Phat Boy Dinner @ TheLedbury- clean fresh nose, showing sweet red fruits. Very smooth in the mouth and a great balance of acidity and fruits. 20 yrs on and I think the 93's are starting to weave together really well. This was a great pleasure to drink. A wine of finesse and strength (3648 views) | | | Tasted by ricknat1 on 3/23/2013 & rated 98 points: Bobs annual wine weekend (New Haven and Guilford): Rousseau knocked it out of the ballpark in 1993 making some of his best wines ever. The was cleaner, bigger, bright and balanced. This has it all and is a baby 93 chambertin (4607 views) | | | Tasted by esburgundy on 3/20/2013 & rated 89 points: Drank at 15 east with OT and Sam. This bottle had all the hype of a prize fight in Vegas. Not the case. Either it was an improperly stored bottle or the was in a bad place. The color was great. But the nose was very funky almost stilton blue cheese/medicinal. In the mouth there was fruit but no power you would expect from Rousseau CSJ. (2902 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2023, Issue #104, Recently-Tasted Burgundy Spring Of 2023 (3/1/2023)
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Armand Rousseau) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2020, Issue #87, Recently- Tasted Red Burgundy In The Bottle Report Spring 2020
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Armand Rousseau) Login and sign up and see review text. | By Neal Martin
Vinous, Burgundy With Plenty Of Age: 1865-1999 (May 2019) (5/1/2019)
(Domaine Armand Rousseau Gevrey-chambertin Clos Saint-jacques 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (5/6/2011)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Friends and Family (3/22/2011)
(Rousseau Gevrey Chambertin Clos St. Jacques) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/7/2010)
(Dom Armand Rousseau, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound (4/19/2008)
(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 John Gilman
View From the Cellar, Jul/Aug 2006, Issue #4, 1993 Red Burgundy: A Legendary Vintage In No Hurry
(Rousseau Gevrey-Chambertin “Clos St. Jacques”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2001, Issue #4
(Domaine Armand Rousseau Gevrey-Chambertin Clos St. Jacques 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin "Clos St. Jacques" 1er Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (12/1/2006)
(Rousseau Armand Gevrey-Chambertin Clos St.Jacques) (From magnum) Medium-plus ruby-red colour. A deep, intense, meaty nose that starts with a slightly diffuse width. There is also a faint oaky component to the depth, but it’s mainly consumed now - with time the fruit really tightens and focuses. In the mouth this wine is still immensely youthful - 10 extra years would provide ample benefit - the acidity is like a roller-coaster into the finish, and a very impressive and intense finish it is too. Bravo, but still a baby. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and Burghound and Vintage Tastings and JancisRobinson.com and Burgundy-Report. (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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