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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.8 pts. and median of 95 pts. in 69 notes) - hiding notes with no text | | | Tasted by glou.sf on 2/29/2024 & rated 96 points: Fragrant and lovely nose with red berries, cherries, sous bois, and violets. Good acidity and excellent balance with more wild strawberry, red berry, forest notes, and a hint of moss. Long finish. Fantastic wine that is showing really well already. (938 views) | | | Tasted by lepetitchateau on 12/29/2023: Monstrously closed and basically only showing potential right now… (1206 views) | | | Tasted by Vini Ciclismo on 12/28/2023 & rated 95 points: Perfect cork.
Pure rich cherry red.
Silky, delicate structure but long resonating finish.
Delicious rich ripe red berries and super refined spice, velvety, lush, but silky is the key on the finish. Has a hint of earth about it, but fruit dominates. Delicious. (1095 views) | | | Tasted by Sean Tay on 11/27/2023 & rated 97 points: Pronounced nose intensity with graphite, toast, spices, red and black fruits, violet, flora. Medium+ acidity and medium tannin. Can drink now and can be aged. (1203 views) | | | Tasted by jamesabdavis on 9/14/2023: More closed than Fourrier, hint of oak, discreet black cherry
Rich texture on the palate -
More elegance, very very harmonious
Big but almost imperceptible tannins
With air fresh strawberries and mint
The fruit really comes out on the palate with air
A baby but so gorgeous already, needs a good hour of air to express itself (1364 views) | | | Tasted by Derek Darth Taster on 7/29/2023 & rated 95 points: Belated birthday wine session at Wimborne. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour with a purplish tinge. Legs.
Nose is clean, medium+ intensity, with aromas of integrating expensive oak, ripe dark red cherries, emerging earth, fragrant peonies with more air. Developing.
On the palate, dry, high acidity, medium alcohol (13.5%), smooth but structured medium tannins, medium+ body. Medium+ flavour intensity, with flavours of ripe dark red cherries, integrating expensive oak, emerging savoury earth, sweet red plums with more air. Long finish that gives a strong feeling of completeness and pleasure.
Excellent quality. A very pretty CSJ that is very much pure drinking pleasure, but seduces you in a gentle caress and invites you to focus your full attention on it, and to control yourself from imbibing it too fast. Still long life ahead for this 2005. (1651 views) | | | Tasted by Jeremy Holmes on 7/7/2023: Quite a smoky nose along with some meat and iron and black cherry fruit. Good flesh in the mouth and plenty of spice. There’s some earthy, savoury nuance and along finish carried by perfectly ripe tannins. Still youthful but starting to drink well. (1508 views) | | | Tasted by fcxj on 5/30/2023 & rated 94 points: Relatively diluted palate, gained weight. (1539 views) | | | Tasted by joshabramson on 7/26/2022 & rated 95 points: Aromatically this was incredible, but on the palate it's still coiled up and shut down a bit. Better after an hour in the glass, this needs air and ideally a lot more time in the bottle to really show its stuff. Question we all had was whether it would ever fully come around... (2673 views) | | | Tasted by Burgundy Al on 3/10/2022 & rated 96 points: Wine Tasted at Acker Auction (Marea - New York NY): Small glass given to me as I was leaving, brief note. While there is still an underlying firmness here. so much black cherry and berry seem to working miracles in my mouth with spice, roasted game, and liqueur hints. So much here it simply captured my attention. This is just a few years (or hours decanted) away from matching (exceeding?) the greatness of the 1999. (2789 views) | | | Tasted by hprphf on 10/27/2021 & rated 95 points: Third time still charming. Actually shut down somewhat. But impeccable balance and details. Tremendous energy even if slightly light today. 94-95+ (2674 views) | | | Tasted by fcxj on 8/28/2021 & rated 96 points: Really singing tonight. Ultra clean, sweetly floral and cherry aromatics. Palate builds, super balanced. (2990 views) | | | Tasted by bill00 on 8/17/2021 & rated 96 points: Not quite as giving and open as a bottle earlier this year but still excellent. (2588 views) | | | Tasted by fcxj on 7/27/2021 & rated 94 points: Smells amazing, but palate reasonably tight. Be patient. (2388 views) | | | Tasted by Ozen on 4/25/2021 & rated 94 points: Despite uncorking several hours before this wine is completely closed and inaccessible. très pity really. I would think at least another 5 years cellaring before opening another one. And the 94 points is simply because it has to, at some point........ (2260 views) | | | Tasted by fcxj on 4/10/2021 & rated 96 points: 2005 hallmarks of purity, intensity and depth. (2044 views) | | | Tasted by bill00 on 3/20/2021 & rated 97 points: Knockout Rousseau CSJ. Perfectly pure red cherry. Seamless. No doubt a long life ahead but hard not to want to drink it now as it's giving so much pleasure. (1916 views) | | | Tasted by fcxj on 1/15/2021 & rated 94 points: Slightly reductive, takes 2 hours to unfurl. This needs to sleep. (2253 views) | | | Tasted by La Flama Blanca on 12/8/2020 & rated 98 points: An amped up version of the ‘99 ready to crack the stratosphere with its dark and intense structure. Excellent concentration with opulent and spicy dark fruits, electrifying acidity and a strong mineral grip on the long finish. This is gonna be the vintage to sit on and savor for the next 40-50 years. I wouldn’t be surprised if this proves to be the longest lived Rousseau CSJ given the reputation of the vintage and producer. It is a meteoric achievement! 98+ (1946 views) | | | Tasted by burgcamel on 11/22/2020 & rated 94 points: Has lots of potential but really to young for me to properly evaluate. I will wait another 3 years before I open another bottle. (1755 views) | | | Tasted by fcxj on 9/11/2020 & rated 96 points: Chairman. Early days. Fruit, cream de-stemmed aromatics. Clean, sweet and sarsaparilla palate. Very pure. (2217 views) | | | Tasted by hprphf on 10/26/2019: Zachy's 2019/10 - 2 (Le Bernardin Prive): Magnum. Super closed but consistent as last. (3068 views) | | | Tasted by Mario17 on 10/11/2019: Superbe bouteille, très stylisée Rousseau, peu de notes mais vraiment superbe. (2733 views) | | | Tasted by fcxj on 10/8/2019 & rated 96 points: Stem aromatics. Incredibly polished. From magnum. (2739 views) | | | Tasted by hprphf on 10/2/2019 & rated 96 points: Zachy's 2019/10 (Zuma): This is so deep, restrained with fresh orange flavors, but so seriously focused, the thinness complemented by the Rousseau ethereal fragrance and weight of the terroir. The long finish and mineral grip on the palate are just enchanting. 96 (2640 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Myth Over Matter: Mature Burgundy 1920-2019 (Mar 2023) (3/1/2023)
(Domaine Armand Rousseau Gevrey-Chambertin Clos Saint-Jacques 1er Cru Red) Subscribe to see review text. | By Neal Martin
Vinous, Burgundy With A Bit of Age: 2000-2014 (May 2019) (5/1/2019)
(Domaine Armand Rousseau Gevrey-chambertin Clos Saint-jacques 1er Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, The Antidote to Dry January (1/1/2019)
(Gevrey-Chambertin Clos St Jacques 1er Cru, Domaine Armand Rousseau, Red) Subscribe to see review text. | By Clive Coates MW
Decanter, Clive Coates Armand Rousseau (2/16/2018)
(Domaine Armand Rousseau, Gevrey-Chambertin, 1er Cru Clos St-Jacques, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/12/2007)
(Dom Armand Rousseau, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Armand Rousseau Gevrey-Chambertin Clos St.-Jacques 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2006, Issue #6, The 2005 Burgundy Vintage : Great Reds and Pleasant Whites
(Domaine Rousseau Gevrey-Chambertin “Clos St. Jacques”) Login and sign up and 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 Richard Jennings
RJonWine.com (3/1/2008)
(Domaine Armand Rousseau Père et Fils Gevrey-Chambertin 1er Cru Clos St. Jacques) Delicate cherry and rose nose; wonderful cherry and roses palate with good acidity; medium-plus finish 94+ pts. 94 points |
NOTE: Scores and reviews are the property of Vinous and Jasper Morris Inside Burgundy and Decanter and Burghound and JancisRobinson.com and View From the Cellar and RJonWine.com. (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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