The Domaine was started at the beginning of the 20th century by Armand Rousseau who, at the age of 18, inherited several plots of vineyards in Gevrey Chambertin. He came from a family of small landowners, composed mainly of vine growers, coopers and local wine merchants.
Armand's marriage in 1909 provided him with additional vineyards, as well as the current Domaine premises, situated near the 13th Century church, the oldest part of the village and which includes a house, storage space, the cellars and the winery, Armand Rousseau first sells his wines in bulk to local wholesalers.
Then very rapidly, he buys new vineyards such as CHARMES CHAMBERTIN in 1919, CLOS DE LA ROCHE and CHAMBERTIN in 1920 and 1921 and he decides to bottle himself his most prestigious wines and sell them directly to customers, particularly to restaurants and connoisseurs, wisely advised by Raymond Baudoin, a great friend of his and the founder of the "Revue des Vins de France".
As years go by, Armand Rousseau continues to enlarge his Domaine with the purchase of more Grands Crus, classified as such in 1935 when the "Institut des Appellations d'Origine Contrôlée" was created, that is, MAZY CHAMBERTIN in 1937, MAZOYERES CHAMBERTIN (now appearing under the appellation of CHARMES CHAMBERTIN) in 1940, CHAMBERTIN in 1956, 1970, 1983 and 1994.
The CLOS SAINT JACQUES is bought in 1954 in his son Charles's name who, after studying law and then oenology in Dijon University, joins his father in 1945.
In 1959, after Armand Rousseau's death in a car accident on his way back from hunting, Charles Rousseau is at the head of a Domaine of 6 ha which he will continue developing rapidly thanks to his great knowledge in oenology, and his experience, by acquiring new vineyards, especially in "Grands Crus" areas. Speaking fluent English and German, he decides to turn principally towards export, and, after the USA where his father had already started to sell his wines right after prohibition, at the end of the 30's, he develops the exchanges first with Great-Britain, Germany, Switzerland, soon afterwards to all European countries, then to Canada, Australia, New-Zealand, Brazil, etc. and lastly Asia in the 1970’s.
In 1982, Eric, his son joined the team after studies at the Lycée Agricole et Viticole of Mâcon Davayé and one year of specializing in oenology at Dijon University. He was also able to extend his knowledge by working for negociants and wineshops in Burgundy. Eric starts in the vineyards. He introduces new techniques such as the green harvest, leaf removal and mechanical work of the soil without use of insecticides or chemical additions. He orientates the Domaine towards a more organic viticulture and gets more involved with the vinification. He maintains the Domaine's traditional way of winemaking, with the minimum of manipulations.
The wines from Domaine Armand Rousseau have developped over the years but have always kept the same spirit as when Armand and Charles were making then. The “Rousseau hand” is a style of wine very recognizable. Our wines are typically Burgundian : Fine, elegant and an honest, true expression of the vineyards through the Pinot Noir grape and a little piece of the winemaker.
From 1993 to 2005, Corinne, Charles’s elder daughter, after many years working abroad and in France, returns to the Domaine, and the same year achieves a diploma in oenology, and it is now her responsibility to take charge of the commercial relationships with the customer and the various tastings.
In 2006, she is replaced by Fréderic Robert for everything that concerns tastings and relations with customers.
At the same time, Brigitte Rousseau, Eric youngest sister, joins the team and takes charge of the private clients before deciding in 2012 to leave the Domaine and to pass it on to the next generation.
In 2012, Cyrielle Rousseau starts to work with her father. She passed a DEUG in Geology, a Licence in Viticulture and a diploma in oenology, then went overseas to gain experience in Oregon, Australia and New Zealand..
She is now full time at the winery, working with Eric to discover all the different sides of the work.