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2013 Domaine Armand Rousseau Gevrey-Chambertin 1er Cru "Lavaux St-Jacques"

SKU #1250455 90-92 points Allen Meadows - Burghound

 A more deeply pitched and notably more complex nose is comprised by both red and dark currant, sauvage, earth and a soft touch of humus. There is excellent detail to the mineral-inflected and tension-filled medium-bodied flavors that possess very fine depth and length on the balanced finale. This is very Gevrey in character and this should reward up to a decade of bottle age.  (1/2015)

90-92 points Robert Parker's Wine Advocate

 The 2013 Gevrey-Chambertin 1er Cru Lavaux St Jacques, which comes from two parcels since last year (one from the Château de Gevrey), has a light but pure nose: raspberry preserve and fresh strawberry. The palate is well balanced with sappy, red berry fruit, gentle grip with appreciable density on the finish. This bodes well for the future and may equal the Clos Saint Jacques. (NM)  (12/2014)

90-92 points Vinous

 The 2013 Gevrey-Chambertin Lavaut St. Jacques is quite supple on the palate, yet it also offers lovely energy and verve. The flavors are nicely layered and perfumed throughout, with hints of hard candy, sweet herbs and leather that add nuance on the close. (AG)  (4/2015)

89-91 points Stephen Tanzer's International Wine Cellar

 Bright, dark red. Medicinal red cherry complicated by leather and underbrush on the nose. Sappy, crunchy red fruit flavors show good energy and lift. Finishes with serious but sweet tannins and lingering saline minerality. This cuvée has shown increasing depth in recent vintages. (ST)  (1/2015)

Jancis Robinson

 Firm crimson. Fresh mossy nose. With a hint of black pepper. Very juicy fruit on the palate. Really quite open and, at this stage, a bit simple. Polished and very unfinished but clean and pure. Quite long. (17+/20 points)  (11/2014)

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Price: $199.99
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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.


- 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.