October 15, 2020 - I have noted previous notes calling a “past it’s prime” verdict. Since this was my first, I cannot claim for sure that this is a misperception. I can only relate to the content as it presents itself right now, and that is simply a treat. This had fruit and secondary notes by the buckets and an amazing balance that put a smile on everyone’s face in this blindtasting. Wish I had more
November 7, 2016 - Past its prime. The robe is orange/brick on the edge, the mouth faded away. Aromas of forest floor, mushroom and earth, light on the palate, tanins are almost vanishing. It is a quite forward wine, certainly well made, which should have probably been consumed 5/10 years ago. Certainly not the aging potential of a Chambertin...
April 27, 2014 - Light brown, bricking at the edges. A lot of developed aromaes with forest, moss, earth and mushrooms. Palate is also developed and is a bit thin. Think this one is past it's prime. Good though.
50+5+12+14+7 (88p)
March 29, 2013 - Too light and fruity
February 23, 2013 - very nice villages, typical rousseau brightness, for this vintage it could have been too much acid but actually showed some roundedness which was great, nice red fruits with some cinnamon spice... victor walked around all night saying how much he loved the 'wilt chamberlain' burgundy i brought... liked by all, nice now and should last another 3 to 5 years
December 10, 2011 - A wonderful wine to sit and enjoy over a few hours; this starts out a little thin and austere without much palate presence, but over time rounds out into a perfectly balanced, medium-weight whole conveying layers of fresh red fruits, developing leathery and sous bois elements and gentle floral accents with a delicate touch. There's a wonderful fragrance here and a glossy, polished texture that emerges with time. Outstanding wine, and I really need to drink Rousseau's wines more often.
February 11, 2011 - What an experience! This was opened and aired in the bottle for about 3 hours. Colour was slightly pale ruby and starting to develope an orange hue on the rim. On the nose there was such diversity of aromas; violets and roses on the floral side, a hint of tar and leather, and most strikingly of all, notes of just so slightly burnt caramel. Not hugely impressive on the palate (as to be expected for a village) but just overall balanced, round and nice. Nice acidity, giving the wine freshness and contrast to the mellow aromas and flavors.
This is drinking perfectly at the moment, I wish I had lots more in my cellar!
October 30, 2008 - Burgundy Pairs (Le Colombier, London): Pongy, ripe, meaty, with tobacco sweet fruit - tasted quite old - amazed to find it was a '96 Rousseau
October 30, 2008 - Dirty, slutty, very red fruit profile with some brett. Like slightly smudged lipstick!
July 14, 2005 - Sydney Winestar Offline - Castel Mola Restaurant (Leichhardt, New South Wales, Australia): Very interesting and complex nose, with plenty of gorgonzola. Great length and a soft finish.