2015 Domaine Armand Rousseau Gevrey-Chambertin 1er Cru "Cazetiers" (Pre-Arrival)

SKU #1328821 90-93 points Allen Meadows - Burghound

 The restrained and ultra-cool nose is slightly more deeply pitched and is composed primarily by notes of red currant, cassis, plum and plenty of earth and game scents. There is more evident muscle to the bigger and more muscular medium-bodied flavors that once again exude evident minerality that carries over to the powerful, dense, serious and impressively persistent finish. Patience. *outstanding*  (1/2017)

92 points John Gilman

 Out of the blocks, the 2015 Rousseau Cazetiers is every bit as expressive as the Lavaux St. Jacques, but it is a touch more reserved in personality on the palate today. The bouquet is beautiful, offering up scents of cherries, red plums, violets, grilled meats, a touch of spice, dark soil tones and cocoa. On the palate the wine is pure, full-bodied and beautifully focused, with sappy mid-palate depth, a great base of soil, suave tannins, very promising complexity and a long, tangy and elegant finish. Another stellar premier cru in the making. (Drink between 2023-2060)  (11/2016)

92 points Robert Parker's Wine Advocate

 Domaine Armand Rousseau's 2015 Gevrey-Chambertin 1er Cru Les Cazetiers reveals a lifted—even high-toned—bouquet of red cherry, cassis, grilled meat and rose hip. On the palate, the wine is simultaneously more structurally polished and more tensile than the Lavaux Saint-Jacques, with a bright line of acidity, good concentration and length and a chalky, even mineral finish. To my palate, the Cazetiers' seemingly greater incisiveness and depth gives it the edge over the Lavaux this year. (WK)  (4/2018)

90-92 points Vinous

 Full medium red. A bit more medicinal on the nose than the Lavaux, without quite as much lift. Then creamy but classically dry in the middle, with its strawberry and raspberry fruit flavors a bit shortened on the back end by rather strong tannins for a young Rousseau wine. Fuller-bodied than the Lavaux Saint-Jacques but a bit musclebound today. (ST)  (1/2017)

K&L Notes

92 points, Neal Martin in The Wine Advocate: "The 2015 Gevrey-Chambertin 1er Cru Les Cazetiers perhaps does not quite deliver the same precision and elegance on the nose as the Lavaux St-Jacques, though there are still plenty of attractive raspberry, red cherry and crushed strawberry notes to enjoy. It "sings" as soon as it enters the glass. The palate is well balanced with good structure, perhaps more density here than the aforementioned premier cru, bridled with blood orange and touches of white pepper, notwithstanding a little sinew on the finish. It exhibits impressive length and should give two decades of drinking pleasure." (12/2016)

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Price: $429.99

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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.