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Domaine Armand Rousseau Clos de la Roche Grand Cru 2011

Pinot Noir from Cote de Nuits, Cote d'Or, Burgundy, France
  • BH94
  • D92
  • RP90
0% ABV
  • RP91
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Winemaker Notes

Though Clos de la Roche is just a stones throw from Chambertin, this Grand Cru sits with a more southern exposure and mineral laiden soil, producing wines of great concentration and purity, typically maturing sooner than it's neighbors to the north.

Critical Acclaim

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BH 94
Burghound.com
An overtly spicy and very earth nose of red currant, plum and wet stone scents. There is lovely richness to the round, full-bodied and highly energetic medium-bodied flavors that exhibit firm tannins on the saline-infused finish. This is excellent and should reward mid to longer-term cellaring. Barrel Sample: 91-94
D 92
Decanter
Spices, garrigue and herbal notes. Very sensual, elegant wine with silky tannins made from old vines. Long finish.
RP 90
Robert Parker's Wine Advocate
The 2011 Clos de la Roche Grand Cru has a lifted bouquet, perhaps with a slight tinny element at the beginning: touches of red cherries, dried rose petals and wet clay. The palate is well-defined and cohesive with some conspicuous oak influence on the entry.
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Domaine Armand Rousseau

Domaine Armand Rousseau Pere et Fils

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Domaine Armand Rousseau Pere et Fils, Cote de Nuits, Cote d'Or, Burgundy, France
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Domaine Armand Rousseau ranks with Romanée-Conti, Leflaive, Jacques Prieur, and a small handful of names that are the stuff of Burgundy legend. These domaines produce impeccable quality wines from vintage to vintage, and consistently place Burgundy at the top of the wine world.

Each of the domaine’s prestigious holdings is in Gevrey Chambertin, with the exception of Grand Cru Clos de la Roche in Morey-St. Denis. The domaine controls a remarkable 8 hectares of Grand Crus, including 6.25 acres in Chambertin and 3.45 in Clos de Bèze. Rousseau owns 5.5 acres in the famed Premier Cru Clos St. Jacques, which accounts for 40% of the total acreage and 100% of the 2.5-acre monopole, Grand Cru Clos des Ruchottes.

In August 2012, following the purchase of Château de Gevrey-Chambertin’s vineyards by its new Chinese owner, Louis Ng Chi-sing, chief operating officer at SJM Holdings in Macau, its management was entrusted to Eric Rousseau of Domaine Rousseau. The five-acre property, which includes the Château, is comprised of small plots of the grand cru and premier cru ‘Chambertin’ vineyards, while the balance is Gevrey-Chambertin AOC.

Eric Rousseau is adamant that yields should be severely limited to promote faithful expression of the individual vineyard. The wines age in barrel for 18 months before bottling. Rousseau releases its wines exactly two years after the vintage.

Cote de Nuits

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The origin of perhaps the world’s very finest Pinot noir, Côte de Nuits is the northern half of the Côte d'Or and includes the famous wine villages of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux and Nuits-St-Georges.

Fine whites from Chardonnay are certainly found in the Côte de Nuits, but with much less frequency than top-performing reds made of Pinot noir. The little village of Nuits-St-Georges in its southern end gave the region its name: Côte de Nuits. The city of Dijon marks its northern border.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS371954_2011 Item# 145739