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    96 Tb
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News

2019 Vintage - Very good to exceptional quality, powerful and balanced. Excellent cellaring potential.

APPELLATIONS CELLARING POTENTIAL
Gevrey-Chambertin Cuvée Clos du Chateau - Monopole

2 to 5 years

Gevrey-Chambertin Village

10 to 15 years

Gevrey Chambertin 1er Cru Lavaux-Saint-Jacques

20 to 30 years

Gevrey Chambertin 1er Cru Les Cazetiers

20 to 30 years

Charmes-Chambertin Grand Cru

20 to 30 years

Mazy-Chambertin Grand Cru

20 to 30 years

Clos de la Roche Grand Cru

20 to 30 years

Ruchottes-Chambertin Grand Cru - Clos des Ruchottes - Monopole

20 to 30 years

Gevrey Chambertin 1er Cru Clos Saint-Jacques

25 to 35 years

Chambertin Clos de Bèze Grand Cru

25 to 35 years

Chambertin Grand Cru

25 to 35 years

 

 

 

VINTAGE 2016 Vintages of very good to exceptional quality, powerful and balanced. Excellent cellaring potential.

Cellaring Potential:

 

Gevrey-Chambertin Cuvée Clos du Chateau - Monopole

2 to 5 years

Gevrey-Chambertin Village

10 to 15 years

Gevrey Chambertin 1er Cru Lavaux-Saint-Jacques

20 to 30 years

Gevrey Chambertin 1er Cru Les Cazetiers

20 to 30 years

Charmes-Chambertin Grand Cru

20 to 30 years

Mazy-Chambertin Grand Cru

20 to 30 years

Clos de la Roche Grand Cru

20 to 30 years

Ruchottes-Chambertin Grand Cru - Clos des Ruchottes - Monopole

20 to 30 years

Gevrey Chambertin 1er Cru Clos Saint-Jacques

25 to 35 years

Chambertin Clos de Bèze Grand Cru

25 to 35 years

Chambertin Grand Cru

25 to 35 years

 

 

 

Vintage 2014 by Armand Rousseau -We are looking at a good vintage!

 

Autumn and winter were humid and very mild which allowed the Spring growth to start very early in the vines. The first signs of the vines coming to life are at the beginning of March with the buds starting to develop before the 15th.  At this stage 2014 is one of the earliest years along with 2011 and 2012. Despite the dry weather since early March, from mid April the bud development is very active.

In May the effects of the dry conditions start to make themselves felt in certain parcels of vines with the vegetation getting blocked. However with the rise in temperatures from the end of May to early June the vines find their rhythm and the flowering starts. Before the end of June the flowering is finished in the Côte de Nuits. The weather is wonderful and everything one could hope for, this accelerates the development of the grapes and the bunches are formed. August is wet and grey and the grapes finally turn colour towards the last ten days. Early September sees a return of the anticyclone and the weather is favourable for the grapes to have a good maturation period.

 

The harvest at the Domaine starts on the 12th September in perfect weather conditions and all the picking is done in 8 days. The temperatures hover around 27 degrees and everyone is still in shorts ! Extra vigilance and care is taken when picking and selecting the grapes so as not to allow any ‘acidic rot’ into the cellar.And now the process of producing this precious nectar, the 2014 vintage, starts.

 

 

 

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History

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.

 

 

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Vineyards

Viticulture

At the present day, the Domaine vineyards have a surface area of 15 ha 33, of which 3 ha are of Village Appellation, 3 ha 77 of 1er Cru Appellation and 8 ha 51 of Grands Crus A.O.C., all situated in the communes of Gevrey-Chambertin and Morey-Saint-Denis. The vines are mostly very old with an average age of 40 to 45 years. The vines are 100% Pinot Noir with 11 000 vines planted per hectare. The selections used are clones chosen for their small production and their concentration.

"Guyot simple" pruning is being used in all vineyards. The exposure is towards the South-East on lime-clay soils.

The method of culture in the vineyards is traditional with low yield, from 30 to 40 hectoliters per hectare. No fertilizer has been used for many years. "Debudding" and green harvest are systematically done in productive years in order to optimize the maturity of grapes and the concentration of phenolic components.

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Winemaking

Viniculture

Vinification is done in a very traditional style with 90% destemming, about 18 to 20 days fermentation in open stainless steel vats with regular "pumping over" and "pigeage",and a strict control of temperatures with a maximum of 31-34°C.

Once alcoholic fermentation is over, the wines are delicately pressed in a pneumatic press, let to settle 24 hours, and then transferred in oak barrels down in the cellars where malolactic fermentation takes place naturally.

 

The wine is then aged in 100 % new oak barrels for the Chambertin and the Chambertin Clos de Bèze. The Clos Saint Jacques is put into new barrels between 70% and 100%. All the others great wines are aged in barrels of one wine. The "villages" in barrels of two wines.

The toasting of the barrels is medium. Ageing lasts 20 months during which 2 rackings are done.
Bottling takes place generally in april after a very light plaque filtration to preserve the delicate Pinot Noir fruit and retain finesse and elegance.

The bottling is done by gravity, directly from the barrels after "assemblage", and always at cellar temperature. 

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Inside information

When to drink our wines

 We classified our wines according to 3 different styles.

 1. Vintages giving fruity and balanced wines to drink young, such as : 1986, 1992, 1994, 1997, 2000, 2004, 2008.

 2. Medium to long ageing vintages, such as : 1985, 1987, 1989, 1998, 2001, 2003, 2006, 2007, 2009, 2010, 2011.

 3. Beautiful to exceptional quality vintages with power and balance. Of very long ageing potential, such as : 1983, 1988, 1990, 1991, 1993, 1995, 1996, 1999, 2002, 2005, 2012 

Number of years for an optimal tasting 

Appellations 1 2 3
Gevrey-Chambertin Village 6/9 9/12 10/15
Gevrey-Chambertin 1er Cru 9/12 10/15 15/25
Charmes-Chambertin 10/20 15/25 20/30
Mazy-Chambertin 10/20 15/25 20/30
Clos de la Roche 10/20 15/25 20/30
Ruchottes-Chambertin 10/20 15/25 20/30
Clos Saint Jacques 1er Cru 15/25 20/30 25/35
Chambertin 15/25 20/30 25/35
Chambertin Clos de Bèze 15/25 20/30 25/35
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10 different wines with 248 vintages

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Domaine Armand Rousseau . In a tasting of  7 wines 

There was one more wine on this magical afternoon, and it was a divine bottle of 1978 Guigal Cote Rotie La Mouline.  There were Coches and Rousseaus and Jayers oh my, but this Guigal was wine of the day.  There were all the signatures here – the bacon, the violet, the garrigue, the smoked meats, the menthol, the white pepper – if you ever had any aroma or flavor in a Guigal wine, it was here.  There is something transcendental about the first twenty years of La Mouline, whose first vintage was 1966.  Not that the younger ones are lesser, but over time those first two decades have hit some legendary high notes over and over again.  The 1978 had a body wouldn’t quit, and there was no doubting this was one of the greatest Syrahs ever made (99).

27d 7h ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  4 wines  from  Domaine Armand Rousseau . In a tasting of  19 wines 

There were actually six celebrations, arguably seven, when I turned fifty, it was one heckuva week.  This evening in particular was also noteworthy.  It was a dinner of only magnums, and 24 of New York City’s finest collectors, most of whom were already friends before (and certainly friends after), all came together to share many toasts throughout the night of their favorite tipples.  By the end of the night, I was feeling fuzzy, slightly warm and definitely tipsy.

2m 17d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Domaine Armand Rousseau . In a tasting of  17 wines 

Moet & Chandon Vintage 1911 / This was a later release; in fact, it was released by Moet to celebrate the 100th year of this vintage.  When first released, it was sold at auction along with a date with Scarlett Johansson.  I’m not sure if the first buyer ever got that date, but I do know that the second buyer insisted if he got that date, Hollywood history might have been a little different lol.  There was a ‘bigger finish’ here per Big Boy, and Jetski admired its ‘smokiness.’  There was so much exotic to this bottle – exotic fruits, exotic fireplace.  It was clearly the most complex, and most people’s favorite.  110 years old never tasted so good (98).

5m 8d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  5 wines  from  Domaine Armand Rousseau . In a tasting of  26 wines 

1961 Dom Perignon Wedding Cuvee (Magnum) - The magnum of 1961 DP, the 'Wedding Cuvee' for Charles and Diana, was as good as older Champagne gets.  Even though it was the 43rd wine I sampled on this day, it got my attention.  'So good!' was the initial impression.  Rich, vivacious and sparkling as much as anything possibly can; its wintry, white flavors balanced out with its sweet caramel and honeyed finish.  So much spritz out of magnum still, that always makes the difference!  Rocket fuel!

7m 9d ago

 Neal Martin/BWW2022 - Best Bordeaux Wine Critic of the World, Wine Writer (United Kingdom)  tasted  2 wines  from  Domaine Armand Rousseau . In a tasting of  19 wines 

The DRC 2020 La Tâche Grand Cru had not been racked and so I was able to taste this from barrel, unlike the Romanée-Conti. It has haunting precision on the nose, introverted at first, dark berry fruit like the Grands-Echézeaux but with more complexity. The palate is very pure with a granular texture on the entry, immense depth and precision, a killer line of acidity with a very sapid finish. Quintessentially La Tâche. If only there were a time-machine so I could fast-forward and taste this exquisite La Tâche in bottle. 97-99

9m 4d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Domaine Armand Rousseau . In a tasting of  22 wines 

The 1995 Petrus Magnum was much bigger and full of youthful fruit. It was so much more adolescent out of magnum. I was all about its deep purple and iron as the wine continued to reveal its rich, exceptional sexiness that only grew with air. A touch of banana skin added complexity. This was still elegant but sturdy and fresh in its youth. It was much wealthier than the 1985. Its meat was dripping off the bone; this was an exceptional Petrus, and an undervalued one (96+M).

11m 29d ago

 Stephen Tanzer, Wine Writer (United States)  tasted  11 wines  from  Domaine Armand Rousseau . In a tasting of  25 wines 

Romanée-Conti 2013 /Bright, dark red. Very reticent nose hints at plum, noble herbs and musky mulch. Plush and utterly spherical in the mouth, delivering a rare combination of richness and weightlessness. Began with primary fruit taking a back seat to lower-toned, soil-driven smoke, minerals and underbrush, but lively raspberry and spice elements emerged with aeration. Great depth and sweetness here owing to the tiny yield of less than 18 hectoliters per hectare, but less sexy in the early going than La Tâche. A wine of great class and length, this firmly tannic Romanée-Conti will evolve positively for decades.

1y 6d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Domaine Armand Rousseau . In a tasting of  19 wines 

A 1978 Dujac Gevrey Chambertin Aux Combottes quickly stole the show from the 1985 flight. This was a perfect example of a wine punching above its weight class. ‘Wow,’ started my notes. It was close to the Clos de la Roche with a sappy, sexy nose full of musk, along with great concentration, pitch and a leathery finish. There was not a lot of spitting once the reds came around, and the notes were getting sloppy. I wrote something about putting something to bed, in bed, I can’t quite tell, maybe I was referring to myself lol (97).

1y 1m ago

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