Armand Rousseau Chambertin Grand Cru 2012 750ml

Burghound.com/ Tasted: Jan 15, 2014
Discreet wood sets off a highly reserved nose of dark berries, earth and animale nuances that are trimmed in notes of spice, sandalwood and exotic tea scents. There is superbly good detail and focused power to the large-scaled flavors that also possess an outstanding concentration of structure buffering dry extract that imparts a sappy texture to the intensely mineral-driven and explosively long finish. This is a youthfully austere example of the genre that is presently quite compact and linear and thus will require at least a decade to flesh out and unwind but it should be a great Chambertin in time.

As years go by, Armand Rousseau continues to enlarge his Domain with the purchase of more Grands Crus: Mazy Chambertin in 1937, Mazoyeres Chambertin in 1940, Chambertin in 1943 and 1956.
The Clos Saint Jacques is bought in 1954 in his son Charles's name who joins his father in 1945. In 1959, after Armand Rousseau's death, Charles Rousseau is at the head of a Domain, continue developing rapidly. He then decides to turn principally towards export. He develops the exchanges first with 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 his studies. He starts in the vineyards and introduces new techniques as green harvest, leaf removal and a mechanic work of the soil without insecticides or chemical additions. He orientates the Domaine near a viticulture more biologic and get involve with the vinification. He keeps a traditional way of winemaking with the minimum of manipulations.
The wines from Domaine Armand Rousseau have improve over the years but it has always kept the same spirit as when Armand and Charles were making it. The Rousseau hand is a style of wine very recognizable. The wines are typically Burgundian wines: Fine, Elegant and a honest, truly expression of the vineyards through the Pinot grape and a little piece of the winemaker.

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