2015 Domaine Armand Rousseau Gevrey-Chambertin 1er Cru "Clos St. Jacques" (Pre-Arrival)

SKU #1326748 95-97 points Robert Parker's Wine Advocate

 The 2015 Gevrey Chambertin 1er Cru Clos Saint Jacques has a very perfumed bouquet with layers of morello cherry, quince, raspberry preserve, crushed rock and elements of darker fruit that become more pronounced with aeration—blackberry and a touch of blueberry. The palate is very structured with good backbone. However, following the effervescent Ruchottes-Chamerting, this Clos Saint-Jacques is decidedly more backward and surly at the moment, although there is tremendous grip on the very saline finish. This will need more ageing in bottle than other crus, but the substance and energy is all here to create a formidable Clos Saint-Jacques. (NM)  (12/2016)

96 points Allen Meadows - Burghound

 (from a 2.2 ha parcel raised in 70% new wood). There is just enough wood present to mention but not so much as to materially detract from the attractively fresh, cool, pretty and airy red berry, earth, humus, anise and rose petal-scented aromas. The refined yet quite powerful middle weight are almost painfully intense and there is so much minerality the mouthfeel is akin to rolling small stones around in your mouth particularly so on the sappy, palate coating and hugely long finish. This too is seriously impressive and very classy. 2032+  (1/2018)

96 points Decanter

 Red fruits and cherries on the nose, but it's very closed at present. Very rich and weighty, with formidable fruit of concentration and density. Tight and less approachable than most of the Rousseau wines, but this tension suggests a fine evolution and ageing potential. At present the tannins seems to obstruct the fruit, but that will change. Very long finish. (SB)  (2/2017)

95 points John Gilman

 The 2015 Clos St. Jacques from Domaine Rousseau was in a bit of an adolescent phase at the time of my visit, as this wine received eighty percent new oak in this vintage and it was still in the process of fully integrating its new wood component into the body of the wine. The nose wafts from the glass in a blend of red and black cherries, red plums, gamebird, complex soil tones, spices, raw cocoa and cedary new oak. On the palate the wine is deep, full-bodied, tangy and quite sappy at the core, with fine soil signature, ripe tannins and a long, chewy finish. Today, this wine is working at its oak and not in the same pretty state as so many of these other 2015s, but underneath the wood is a great wine in the making and once everything falls into place, it will be superb. Today, it is hard to say that it will be better than the great 2015 Clos des Ruchottes, but traditionally, it usually ends up just a touch higher up the scale and this may well be the case with the 2015 in the fullness of time. As I tasted this wine, I kept imagining how it might have been showing if it too had been raised in only thirty percent new wood! 2025-2075.  (1/2017)

95 points Vinous

 Bright medium red. Captivating high-pitched perfume of raspberry, cranberry and flowers; Then juicy, penetrating and youthfully tight on the palate; plenty ripe and dense, not to mention utterly seamless, but shows rare energy for the vintage, with the tart red berry and crushed-stone qualities of the vineyard lifted by an ineffable floral quality. The slowly building finish displays superb echoing length. A brilliant 2015, this may be a more classic version of this vineyard than the estate's '16. (ST)  (1/2018)

Jancis Robinson

 70% new oak. Subtle and savoury. Spreads broadly across the palate. All rather majestic without a notable excess of any one characteristic, All spreads out in the end. Dried cherries. But overall not sweet. Very slightly dry on the end but extremely vibrant. Very very neat and clean. 18/20  (11/2016)

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Varietal:

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.
Country:

France

- 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.
Sub-Region:

Burgundy

- 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.
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.