At the present day, the Domaine vineyards have a surface area of 13 ha 70, of which 2 ha 21 are of Village Appellation, 3 ha 47 of 1er Cru Appellation and 8 ha 01 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 aged of 40 to 45 years.
The vines are 100% Pinot Noir with 10 000 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 yields, from 30 to 35 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. Grape picking is entirely done by hand with systematic sorting to eliminate unhealthy grapes and a delicate manipulation to avoid crushing the grapes.
Vinification is done in a very traditional style with 90% destemming, a 15-days fermentation in open stainless steel vats with regular "pumping over" and "pigeage", and a strict control of temperatures with a maximum of 31-32°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 during winter.
The wine is then aged in 100 % new oak barrels for the Chambertin, the Chambertin Clos de Bèze and the Clos Saint Jacques, 25 to 30% generally for the Clos des Ruchottes and the Clos de la Roche and in 2-year-old barrels for the other Crus.
The toasting of the barrels is medium. Ageing lasts 20 to 22 months during which 2 to 3 rackings are done if necessary.
Bottling takes place twice a year in May-June and in August-September 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. The average production is 65 000 bottles per year.
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Domaine Armand Rousseau Gevrey Chambertin Clos St Jacques 2011
Grapes are meticulously sorted as they arrive in the winery. Following a cool maceration lasting 5-7 days the must travels by gravity into barrel where it will stay for the entire vinification process lasting typically 18-24 months. Each Armand Rousseau wine is blended unfiltered. more
Save $250.00 (33%)
Domaine Armand Rousseau Chambertin 2011
Always a tour de force, this wine has uncanny balance. It is very structured, dense, and powerful, it has firm, ripe tannins, yet it is not heavy. It has uncommonly long length on the palate. more
Save $400.00 (29%)
Domaine Armand Rousseau Chambertin Clos de Beze 2011
2011 will surely be a winemaker's vintage, producing softer, elegant wines marked by great balance between sugar and acidity and ripe aromatics. Domaine Rousseau's fruit is sourced from both from Petit Clos de Beze and the upper parcels of Clos de Beze in shallow, dry soils marked with limestone. Grapes ... more
Save $399.01 (29%)
Domaine Armand Rousseau Ruchottes Chambertin Clos des Ruchottes 2011
2011 will surely be a winemaker's vintage, producing softer, elegant wines marked by great balance between sugar and acidity and ripe aromatics. This Rousseau monopole of just over 3 acres sits perched just above Mazy-Chambertin and is the most northern of Burgundies Grand Crus. Grapes are meticulously sorted as they ... more
Save $100.00 (18%)
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.