2014 Domaine Armand Rousseau Gevrey-Chambertin 1er Cru "Lavaux St-Jacques"

SKU #1307630 93 points Wine Spectator

 Walking a fine line between richness and lively structure, which provides a taut matrix for cherry, currant, floral and stone flavors, this shows poise and balance. (BS)  (9/2017)

92 points John Gilman

 The 2014 Lavaux St. Jacques and Cazetiers were really showing well at the time of my visit and these may well be the finest renditions I have tasted of these two premier crus chez Rousseau. The 2014 Lavaux offers up a simply gorgeous bouquet of sappy red and black cherries, raw cocoa, black minerality, woodsmoke, gamebird and just a whisper of vanillin oak (from its one and two wine casks, as it saw no new wood). On the palate the wine is deep, full-bodied and beautifully sappy at the core, with lovely mineral drive on the backend, fine-grained tannins and outstanding focus and balance on the complex, creamy and vibrant finish. A beautiful wine. (Drink between 2022-2055)  (12/2016)

89-91 points Allen Meadows - Burghound

 This is compositionally similar to the straight Gevrey villages if perhaps slightly more complex. The cool, restrained and intensely mineral-driven medium weight flavors exude a refreshing salinity on the mildly austere, balanced, firmer and highly persistent finish.  (1/2016)

88-91 points Vinous

 Healthy dark red. Deep nose displays sappy, liqueur-like red fruit ripeness and an element of smoked meat. Fine-grained and saline, communicating lovely sweetness and lift to the flavors of raspberry, dried flowers and game. Nicely filled in for this wine chez Rousseau, offering an attractive crunchy fruit character. Finishes with smooth tannins and seductive lingering fruit. (ST)  (1/2016)

90 points Robert Parker's Wine Advocate

 Tasted blind at the Burgfest 2014 tasting, the 2014 Gevrey Chambertin 1er Cru Lavaux St Jacques has a comparatively showy and exotic bouquet, perhaps with a longer skin maceration than its peers, replete with saturated red cherry fruit and kirsch. A bit of a show-off (which is something I would not normally ascribe to Rousseau—these words written prior to knowing its identity). The palate is medium-bodied with sappy black fruit, a gentle grip in the mouth and a smooth texture. For me, it just lacks some personality and is steered more by the winemaking ideology than the terroir, a little generic compared to others in the flight. This is a capable wine but I would have wanted more. Tasted September 2017. (NM)  (10/2017)

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north. View our bestselling Burgundy.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.