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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by jerhardt on 12/10/2016 flawed bottle: Corked (2369 views) | | | Tasted by Jeremy Holmes on 7/17/2016: Highly perfumed, mid-weight, elegant and open-knit. Complex aromatics of dried flowers, blue fruits, smoked meats and musk. It is silky in the mouth with a sensual feel and deliciously sweet, plump fruit. It is impeccably balanced and absolutely ready to go. (2845 views) | | | Tasted by Sleepy Dave on 8/10/2015: Truffle, sous bois, mushroom, savory meatiness, sweet and sour plum and cherry. Good mouth feel and texture, it flows effortlessly, silky smooth as a great winemaking skill, every element is well integrated, harmony. Long, sweet and at the very end a touch bitter greenness which is the vintage character I was told. Drinking at its peak now and unlikely to improve. Drink up. (1627 views) | | | Tasted by Alex H on 7/25/2015 & rated 90 points: Brooding, rootish , stewed red autumnal fruits , sous bois and leather. A mixed bag of chambolle, morey and gevrey I thought. Mid weight on the palate with a silky smoothness to the delivery. (3533 views) | | | Tasted by gregg g on 1/11/2014: Aromatically this wine was gorgeous. Continuously shifting with complex aromas. The palate was a bit of a let down. I love structure in a wine, but it seemed to dominate this wine tonight. I'm being critical here, the wine was super good, but it was Rousseau after all. I guess I was hoping for a bit more, but the nose was fantastic. (4175 views) | | | Tasted by kflex on 3/30/2013 & rated 94 points: Light ruby red. A rollercoaster ride in the nose, starting with some barnyard and then developing into redcurrant, glue, raw steak, mint, cherry drops, roses, fruit in rum, melon, and rose hip tea. Hints of liquorice on the palate; a bit cool and arrogant in the mouth. Has a silky, but very present acidity that reverberates for a long time. (3674 views) | | | Tasted by mdavis on 10/13/2012: Young, yet really enjoyable wine right now - fine tannins, astounding aromas, long finish. Folks like to poo-poo CDLR from Rousseau, but there are vintages like this that contradict the general beliefs about the wine. Drink or HOLD for a wine with more secondary and interest. (3650 views) | | | Tasted by Jeremy Holmes on 8/17/2011: Mid-weight Grand Cru that titillates with its perfume and ethereal nuance. Fruits vacillate between red and black and are sweet with a jube like quality. There’s an engaging floral spice and a strap of liquorice threads through the palate. There’s a sprinkling of grated ginger and just a hint of earthy development. The sweet fruits overlay substantial but not intrusive structure and it is fine and lacy. It has good intensity but possesses that sort of weightless quality that we love in good red Burgundy. I’m glad there are those out there that feel that Rousseau’s CdlR is not worth chasing as it means I can buy more of it at a reasonable tariff. (3380 views) | | | Tasted by AJ72 on 10/14/2010 & rated 94 points: If I were to open a bottle of Burgundy for someone who'd never tasted a wine from there and I wanted it to show, in detail, what makes it such a magic place. I would open a Rousseau. Without doubt these wines consistently express, on a high level, the nuances of each climat seemingly effortlessly making you wonder how greedy others must be who never come close. So it is with this wine. For me it ticks two important boxes. Firstly, the aroma is sexy, pure, exciting and unmistakably Grand cru with a sort of sweet fruited character that changes like a chameleon into something a little more sous-bois. Secondly, it stirs a sense of Morey and more specifically Clos de la Roche. It effortlessly glides across the palate with a Plaster of Paris like strength and fragility of fine bone China all at once. It does have a certain rigidity down the spine which could be characteristic of the vintage tending to be a bit lean and tough from other experiences. Make no mistake though this is a real drinkers wine and that is the ultimate accolade. (3386 views) | | | Tasted by t-slow on 9/28/2010 & rated 90 points: Ruby red, beautiful colour, good clarity. Lovery red berries showing well with floral notes and hints of earthiness. Lightish on the palate. Nice acidity.Drinking well. Much better than I thought ! (2504 views) | | | Tasted by jerhardt on 10/7/2009: This bottle was troubling to me. Peanut butter on the nose and '04-like greeness on the palate. Not like the last bottle, and I hope not representative. (2468 views) | | | Tasted by t-slow on 8/30/2009 & rated 89 points: Rather shy when uncorked but opened up to give a bouquet of cherries with floral notes. Rather light. Well balanced on the palate but seems 'dilute'. Drinking well but definitely an 'afternoon' wine. (2250 views) | | | Tasted by La Grappe on 9/12/2008 & rated 91 points: Medium weight, with attractive raspberry/redcurrant fruit; very elegant with a slightly lean acidity and some dryish tannins. Very drinkable now, but with the structure to keep. (2361 views) | | | Tasted by carlwhat on 3/18/2007: a bit austere, but still quite lovely. secondary characteristics showing... (2709 views) | | | Tasted by HandPickedBurgundy on 1/1/2006: Slightly paler, still bloody red. Warm woody spice on the nose, red fruits and just a hint of sousbois. In the mouth soft red fruit and good acidity, slight chocolate hint. Firm finish but good length. Remarkably open for a 98, but great stuffing to keep on going. 4+ (2134 views) |
| 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.infoClos de la Roche Grand CruLocated in the heart of Morey-St.-Denis, the Clos de la Roche vineyard is known to produce wines of great length and concentration while having a great minerality and pure fruit aromas.
on weinlagen-info.de |
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