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| Community Tasting History |
| Community Tasting Notes (average 95.6 pts. and median of 96 pts. in 28 notes) - hiding notes with no text | | | Tasted by Vinum Deorum on 1/30/2024 & rated 93 points: A delicious Chambertin, although not delivering the usual complexity Domaine Rousseau normally delivers. Charming but quite light on its feet. Lovely mouthfeel, nice freshness, delicate tanins, medium length. A very good wine that just falls short of my expectations. (972 views) | | | Tasted by Hugo Hilde on 1/14/2024 & rated 96 points: Great depth of aromas, sous bois, juniper, and mature Pinot fruit. Fantastic nose, harmonious
Medium+ bodied, growing sneaking intensity through the curve with leaves, dried fruits and a long dusty finish.
This is so zen, light touch and elegant feeling with perfect maturity. (1052 views) | | | Tasted by johnh1001 on 12/21/2022 & rated 95 points: Spice, crunchy red blue fruit on nose and palate needs time to round out but great flavor now. (2363 views) | | | Tasted by Tavastgatan on 11/27/2021 & rated 95 points: Impressive Chambertin in a little lighter style. Sheer class. (3525 views) | | | Tasted by clayfu on 4/8/2021: Rousseau Chambertin v Rousseau Clos de Beze vertical battle - WHO WILL REIGN SUPREME!? (Jonathan Club): 2013 is a semi maligned vintage in Burgundy, but on the top end for both white and red Burgundy I feel like they've really shined. I can't remember the last 2013 from one of the top producers that I wasn't absolutely floored by the material in the wine. Had the 2013 Rousseau Clos de Beze a few months ago and it was a really incredible wine in that spicy structured manner.
The 2013 Chambertin we had today was full on wild sweet red berry fruit on a broad meaty profile. You get some smoked game, sweet earthy and pops of sweet berry that run deep into the finish. Also the acidity plays a huge role in the undercurrent of the wine as it keeps all that wildness in check and focused. Really damn good wine. I think everyone at the table was pretty surprised how fantastic it was. (4927 views) | | | Tasted by bill00 on 3/9/2021 & rated 95 points: Youthful dark berry fruit and florals. A little bit of reduction initially that blew off. Really expressive for such a young Chambertin. Impressive. (3750 views) | | | Tasted by hungrybram on 12/30/2019 & rated 96 points: I think when people say no one produces a Chambertin like Rousseau does, they're right. This juice was packed w/ dizzying array of intricate minerals and substance, yet presented in effortlessness and grace. Infanticide for sure, but still worth trying. (4314 views) | | | Tasted by fcxj on 10/3/2019 & rated 92 points: Heavier oak touch than Leroy NSG Lavieres, less integrated. Bit clumsy on palate. (4936 views) | | | Tasted by Burgnick on 9/22/2019 & rated 94 points: Decanted for 30 mins before serving. An opulent nose with citrus, purple flowers, perfume, spicebox, vanilla and red currant. Typical ethereal mouthfeel of Rousseau alongside pure fruit. The density slowly built up in the glass. Good drive for a 2013. Rousseau’s 2013 is worth seeking out for. It actually outperformed his 2012 Rousseau Chambertin I had yesterday. 94-95 (4137 views) | | | Tasted by dcwino on 11/9/2018 & rated 96 points: 2018 Villa d’Este Wine Symposium – Kelly, RJ, Justin and Kevin's excellent adventure; 11/7/2018-11/11/2018 (Villa D’este, Lake Como): Beautifully perfumed nose displaying fresh pure black fruit, crushed blackberry, black cherry, dark flowers, cinnamon, cola, stem and limestone. Beautifully balanced palate, finely layered pure black fruit, silky and polish, perfect amount of acidity and mineral, and a long sweet black fruit and sweet spices driven finish. Although very young, intoxicating perfume, generous pure black fruit and very polished palate make the wine already very pleasurable. I suspect this will develop like the 01 or 07 but purer and fresher. (5323 views) | | | Tasted by SommStags on 10/13/2018: Restaurant wine purchase, as it was the only good thing I could find b/c they didn’t allow corkage. Was somewhat surprised as the nose was more aromatic than I would have thought. Deep red fruit with a small hint of meatiness and stems. Decanted and the wine got better with air but the structure seemed behind the nose. Right now the wine is more Rousseau than Chambertin but damn tasty. This is probably going to need 10-15 years for the structure and complexity to start hitting and another 20-30 years for a firework show. (3700 views) | | | Tasted by JOsgood on 6/21/2018 & rated 97 points: Just a tremendous young Chambertin. This tickles all the boxes on the palate. A deeply emotional wine (j/k). Wow! (4559 views) | | | Tasted by Mazy on 4/1/2018 & rated 94 points: Encore très jeune. Il prend une bonne heure à s'ouvrir dans le verre, à outrepasser l'élevage (malgré tout pas trop appuyé) et le fruit pour nous permettre d'entrevoir la complexité de ce grand vin en devenir. Un aperçu de ce que ce sera plus tard - impressionnant pour le millésime mais à attendre. (4128 views) | | | Tasted by Ricci Chang on 3/31/2018 & rated 95 points: Nose: Open. Very floral. Both red and black fruits. Spices.
Very silky and fine tannin
Elegant and feminine style
Good mouthfeel, nice acidity and long finish
Ageing needed for more complexity (3539 views) | | | Tasted by vinkeger on 1/30/2018: Dyp og kompleks blir bare forbokstavene her. Ungt, men åpent. Mørk frukt. Sursøt, rød kirsebær, tydelig spice, knust pepper, og et salt preg. Kompakt, detaljert og med sjelden presisjon. Tydelig fat, men helt i tråd med frukten og vinen forøvrig. Elegant og lett i munn, men en ufattelig punch og intensitet. En mildt sagt dansende syrestruktur, vibrerende og leken. Sømløst sammensatt vin i munn, som en lang, romantisk bryllupsreise. Sjamerende heller enn rustikk i stilen. Noe muskuløs, men med relativt integrerte tanniner. Lang, lang finish. En historisk vin og en historisk opplevelse. Mitt første møte med både Rousseau og Chambertin. (3644 views) | | | Tasted by d'Artagnan on 8/16/2017 & rated 96 points: Lunch d'anniversaire du Baron: Un nez très parfumé de Côte de Nuit, avec des notes de sapinage, de fruit délicat (mûres), magnifique. Belle bouche racée, pas très gourmande mais d'une ampleur aromatique exceptionnelle. Avec cette délicatesse de tanins, j'imaginais un grand Chambolle de Roumier ou autre. Grand vin, déjà très ouvert. 96+ pts (4940 views) | | | Tasted by Collector1855 on 7/21/2017 & rated 98 points: Saw this in a restaurant in Beaune at a very competitive price, so ordered it out of curiosity. Agree with the notes that this is drinkable now but it is a complete waste of such a gem as the aromatic complexity is visible but veryx much hidden still, decanting not doing much. Dont open this till 2023. TN: Discrete nos of the typical Chambertin terroir around game, musk, earth, red fruit with some whole cluster notes. Silky palate, medium-light body, good tannins supporting the fruit at the finish. A grand Burgundy in the making. (4813 views) | | | Tasted by Argrath on 12/10/2016 & rated 98 points: Youthful, but very open nose. Extremely generous and perfumed. Both red and dark fruit that intermingles. Smoky oak, exotic spices, indish bazaar and ginger. Extremely layered and deep. Gun-powder and richness. So much hidden here. Multi-dimensional and very complex. The perfume is haunting and almost parody-like. Stunning nose!
Fullish, densed, complete, rich and balanced palate. Very, very spicy and intense. Absolutley silky tannins. A wonderful length and intensity. Very good grip. Absolutely no disturbing edges anywhere. An incredible purity and perfume.
A tribute to Clive Coates' words that one of the joys of Burgundy is that they are so delicious to drink in their youth. But of course this wine will be even more complex in 10-20 years. The chances for our tasting group coming together in 2036 are slim however, therefore we tasted this iconic wine now instead... (3900 views) | | | Tasted by chatters on 7/17/2016: Rousseau Lunch hosted by Prince (The Hughenden Hotel, Woolahra): Muted nose initially. Perfumed though but more lack than re fruit spectrum Again very slight stalks notes, cedar and slight caramel, cherry fruit here as well. In the mouth it's fairly profound. Fleshy doesn't cover the sensation that drinking it is like biting into the nose. impeccable tannin and fruit balance. fills the mouth without being rambunctious and persists longer and longer. incredible (5976 views) | | | Tasted by Tenuta Stefan on 5/6/2016 & rated 99 points: Just totally amazing!!
This wine makes me extremely happy!!
I got totally numb and paralyzed!
Notes not needed.
99-100p (5500 views) | | | Tasted by hajoha on 4/20/2016 & rated 96 points: Domaine Armand Rousseau 2013 (Territoriet, Oslo): Lite tilgjengelig, trenger en solid dose luft for å vise litt av hva som bor i vinen.
Mørk frukt som oser av klasse.
Blir litt lysere over en liten time.
Drøy munnfølelse, men holder seg allikevel på den elegante siden.
Mye power gjennom hele smakskurven.
En finish som bare varer og varer!
Man skjønner at man drikker stor vin, men håpløst å score nå synes jeg. 95-96p? (5197 views) | | | Tasted by HowardNZ on 7/13/2015: 2015 Tasting at Domaine Armand Rousseau: New oak 80%. A prettier nose than the Clos de Bèze of meadow flowers, crème de cassis, kirsch, red currants, spices and minerals, with spicy oak not too prominent. To me, an even more detailed and complete wine than the Clos de Bèze. A comparatively sweet and very pure entry, then complex and nuanced flavours including red berry compote, dark soil, grilled bacon fat, and dried garrigue on the mid palate. Nice, refreshing acidity in the background. Very precise and focussed. From the mid palate on back, the wine shows its gravitas, as the power and structure really make their presence felt. Long finishing on limestone and granite. Outstanding! (95-97) (7353 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016) (3/1/2016)
(Armand Rousseau Chambertin Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Domaine Armand Rousseau Père et Fils Chambertin Grand Cru Red) Subscribe to see review text. | By Alex Hunt, MW
JancisRobinson.com (1/14/2015)
(Dom Armand Rousseau, Grand Cru Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-15, Issue #57
(Domaine Armand Rousseau Père et Fils Chambertin Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/6/2014)
(Dom Armand Rousseau, Grand Cru Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2014, Issue #54, Une Belle Surprise: The Good to Truly Exceptional 2013 Burgundy Vintage
(Chambertin- Domaine Armand Rousseau) Login and sign up and see review text. | By Stephen Tanzer
Vinous, The 2013 Red Burgundies (Jan 2015) (11/1/2014)
(Domaine Armand Rousseau Chambertin Grand Cru) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2013 & 2012 Red Burgundies (Apr 2015) (11/1/2014)
(Domaine Armand Rousseau Chambertin Grand Cru) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar. (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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