Domaine Armand Rousseau

At the beginning of the 20th Century, Armand Rousseau, who came from a family of wine-growers, barrel-makers and wine-traders, inherited several parcels of vineyards in the commune of Gevrey-Chambertin. He created his domain (cellar and winery) in the oldest part of the village next to the 13th Century church, and increased the area of the vineyards to celebrate his marriage in 1909.

Very quickly he acquired new vines in more prestigious Crus including Charmes-Chambertin, Clos de la Roche and Chambertin, and continued to expand his domain with the purchase of a number of Grands Crus (Mazy-Chambertin, Mazoyères-Chambertin and Chambertin). The Clos Saint Jacques was acquired in 1954 in the name of his son Charles, who joined his father in 1945 to run the family domain after studying law and oenology.




Today the Domain covers an area of 14.9 hectares, of which 2.21 hectares are appellation Village, 3.47 hectares are appellation Premier Cru and 8.41 hectares are appellation Grand Cru, situated in the vineyards of Gevrey-Chambertin and Morey-Saint-Denis.

The average age of the 100% Pinot Noir vines is reasonably old - between 40 and 45 years - planted at a density of 11,000 vines to the hectare. The vines are situated on east-facing calcareous clay slopes and are cultivated traditionally, with a yield of 30 to 40 hectolitres per hectare.

Vinification is done in open stainless steel vats, where the wine spends a relatively long period of about 18 days before being sent through a pneumatic press and transferred to the cellar by gravity. Storage is in oak barrels where malolactic fermentation takes place naturally. Maturing lasts for 20 months during which time the wines are racked twice. Bottling after light filtration is done by gravity, directly from the barrels after assembling. Average annual production is 65,000 bottles. 80% of the different Domain wines are exported to some 30 countries. In France they are sold to a small number of stockists and the main starred restaurants.

FOOD PAIRINGS AND SERVING

This wine is best served at 55°F. You can store this wines in a wine refrigerator at the same temperature, which helps the wine extend its longevity. This wine is best paired with Beef Tenderloin with Ancho and Fennel Seeds. Chicken Breasts with Rosemary and Thyme; Duck Breast, Lentil and Parsnip Salad. Fennel-Scented Duck Breasts with Pinot Noir Sauce. Grilled Salmon with Sweet Onions and Red Bell Peppers. Grilled Skirt Steak and Peaches. Duck Curry.

TASTING NOTES

An attractive nose with layers of spicy flavors along with dark berries and strawberries. Ripe, accessible and quite charming even in its youth. Long finish. Complex and layered.

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here.