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Vint Description Cl ? Cs Bt Cs (£) Bt (£) +
2005 Bourgogne Rouge - Fornerol, Didier 75 IB 0 6 - 15
2005 Bourgogne Rouge ( oc 6-packs ) - Fornerol, Didier 75 IB 0 6 - 15
2005 Chambertin - Girardin, Vincent 75 IB 2 0 1650 -
2005 Chambertin - Dugat-Py 75 IB 0 1 - 1950
2005

Chambertin - Rousseau, Armand

75 IB 0 1 - 990
Tasting Notes for Chambertin - Rousseau, Armand, 2005:
RousseauÕs 2005 Chambertin Ñ assembled from four parcels, three of them in relatively cool, well-ventilated portions of this cru Ñ offers high-toned aromas of plum distillate, tea and marzipan, but on the palate, chalk, raw beef, dried plum, bitter-sweet black fruits and roasted fennel flavors combine for a low-registered richness. This is the creamiest, plushest, most voluminous, and perhaps in the final analysis deepest wine of this yearÕs Rousseau collection, with a savory meatiness, chalky minerality and a well of fruit impossible to plumb at such an early stage in what will certainly be three or more decades of testimony to the true greatness of this famous site. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 97
Drinking Period:  -
2005

Chambertin Clos de Beze - Rousseau, Armand

75 IB 0 1 - 990
Tasting Notes for Chambertin Clos de Beze - Rousseau, Armand, 2005:
The 2005 Chambertin Clos de Beze offers alluring aromas of licorice, mint, vanilla, plum paste, cherry preserves and rose petals, and seduces the palate with silky, incredibly refined texture and several octaves of fruit, herbal, floral and mineral notes, leading to a reverberative finish in which fruit pit and stony, chalky elements lend a sense of dark, weighty authority and an umami-like, meaty savor promotes uncontrollable salivation. No layering or mixing of metaphors can hope to do justice to the layering and concatenation of flavors on display. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 87
Drinking Period:  -
2005

Chambertin Clos de Beze - Rousseau, Armand

75 IB 0 6 - 990
Tasting Notes for Chambertin Clos de Beze - Rousseau, Armand, 2005:
The 2005 Chambertin Clos de Beze offers alluring aromas of licorice, mint, vanilla, plum paste, cherry preserves and rose petals, and seduces the palate with silky, incredibly refined texture and several octaves of fruit, herbal, floral and mineral notes, leading to a reverberative finish in which fruit pit and stony, chalky elements lend a sense of dark, weighty authority and an umami-like, meaty savor promotes uncontrollable salivation. No layering or mixing of metaphors can hope to do justice to the layering and concatenation of flavors on display. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 87
Drinking Period:  -
2005

Chambertin Clos de Beze - Rousseau, Armand

75 IB 0 1 - 990
Tasting Notes for Chambertin Clos de Beze - Rousseau, Armand, 2005:
The 2005 Chambertin Clos de Beze offers alluring aromas of licorice, mint, vanilla, plum paste, cherry preserves and rose petals, and seduces the palate with silky, incredibly refined texture and several octaves of fruit, herbal, floral and mineral notes, leading to a reverberative finish in which fruit pit and stony, chalky elements lend a sense of dark, weighty authority and an umami-like, meaty savor promotes uncontrollable salivation. No layering or mixing of metaphors can hope to do justice to the layering and concatenation of flavors on display. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 87
Drinking Period:  -
2005 Chambertin Clos de Beze - Le Moine, Lucien 75 IB 0 6 - 390
2005 Chambertin Clos de Beze - Le Moine, Lucien 75 IB 0 4 - 390
2005 Chambolle Musigny - Vogue, Comte Georges de 75 DP 0 6 - 110
2005 Chambolle Musigny Les Amoureuses - Roumier, Georges 75 DP 0 1 - 1100
2005 Chambolle Musigny Les Amoureuses - Groffier, Robert 75 IB 1 0 3500 -
2005 Chambolle Musigny Les Charmes - Le Moine, Lucien 75 IB 0 6 - 140
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 IB 0 5 - 220
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as Ùa classic vintage lending itself to very calm, classic vinification,Î which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Charmes Chambertin Tres Vieilles Vignes - Roty, Joseph 75 IB 1 0 3900 -
2005 Clos de la Roche - Lignier, Hubert 75 DP 0 3 - 330
2005

Clos de la Roche - Rousseau, Armand

75 IB 0 3 - 230
Tasting Notes for Clos de la Roche - Rousseau, Armand, 2005:
RousseauÕs 2005 Clos de la Roche offers a nose of ripe cherries, cedar and brown spices, a rich and expansive palate, and a sweet, pure, juicy finish of cherry, boysenberry, toasty, crusty pastry, hints of caramel, a whiff of wood smoke and a lick of salt. For purity of fruit and intensity allied to formidable extract and superb, lattice-like structure, itÕs hard to beat this wine as a candidate for at least a couple of decades in the cellar, one to check up on in eight or ten years. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 93
Drinking Period:  -
2005 Clos de la Roche - Dujac 75 IB 0 3 - 450
2005

Clos Vougeot - Grivot, Jean

75 IB 0 6 - 115
Tasting Notes for Clos Vougeot - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of GrivotÕs wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005

Clos Vougeot - Grivot, Jean

75 IB 0 1 - 115
Tasting Notes for Clos Vougeot - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of GrivotÕs wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005

Clos Vougeot - Meo Camuzet

75 DP 0 2 - 235
Tasting Notes for Clos Vougeot - Meo Camuzet, 2005:
The 2005 Clos Vougeot displays roasted, singed meatiness along with bitter-sweet, szechuan pepper-tinged mulberry fruit. Boasting terrific density on the palate, fineness of tannin, clarity of fruit, and saline, chalk and wet stone manifestations of mineral, this finishes with pungent spice and stone fruit. Lock this away for 8-10 years. Between the effects of drought and of localized hail (in May, before it could effect quality) Jean-Nicolas Meo reported one of his smallest-ever harvests. His production, however, is being boosted these days by a range of negociant wines under the label ÙMeo-Camuzet Frere et SoeurÎ (marked ÙF&SÎ in the listing above). The top wines had been assembled in tank and sulfured in preparation for bottling, and were suffering a bit on account of this. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Corton Pougets - Montille, Hubert de 75 IB 1 0 695 -
2005 Echezeaux - DRC 75 IB 0 1 - 725
2005 Echezeaux, Magnums - DRC 150 IB 0 1 - 1695
2005

Gevrey Chambertin Clos St Jacques - Rousseau, Armand

75 IB 0 2 - 420
Tasting Notes for Gevrey Chambertin Clos St Jacques - Rousseau, Armand, 2005:
With the 2005 Gevrey-Chambertin Clos St.-Jacques (which by its position in tastings here the Rousseaus conspicuously rate as grand cru) we arrive at the first wine that is matured in new wood. Pure, sweet, fresh black cherry fruit, marrowy and enveloping carnal richness, mysteriously enticing florality, low-toned, chalky minerality and accents of black tea and star anise are featured in this remarkably seamless wine. Meat, minerals and mystery dominate a finish that is profoundly layered yet preserves sheer palate-cleansing refreshment and positively vibrates with vividly fresh fruit intensity. Rousseau owns around one third of this great site, meaning that there are over a thousand cases of this phenomenal wine to ransack the marketplace in search of, then sock away for at least a decade and preferably two. It is always the last-harvested site, says Eric Rousseau, and in 2005 his roughly twenty veteran pickers could certainly afford to wait and richly rewarded us for it. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 95
Drinking Period:  -
2005

Gevrey Chambertin Clos St Jacques - Rousseau, Armand

75 IB 0 2 - 420
Tasting Notes for Gevrey Chambertin Clos St Jacques - Rousseau, Armand, 2005:
With the 2005 Gevrey-Chambertin Clos St.-Jacques (which by its position in tastings here the Rousseaus conspicuously rate as grand cru) we arrive at the first wine that is matured in new wood. Pure, sweet, fresh black cherry fruit, marrowy and enveloping carnal richness, mysteriously enticing florality, low-toned, chalky minerality and accents of black tea and star anise are featured in this remarkably seamless wine. Meat, minerals and mystery dominate a finish that is profoundly layered yet preserves sheer palate-cleansing refreshment and positively vibrates with vividly fresh fruit intensity. Rousseau owns around one third of this great site, meaning that there are over a thousand cases of this phenomenal wine to ransack the marketplace in search of, then sock away for at least a decade and preferably two. It is always the last-harvested site, says Eric Rousseau, and in 2005 his roughly twenty veteran pickers could certainly afford to wait and richly rewarded us for it. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 95
Drinking Period:  -
2005 Gevrey Chambertin Clos St Jacques - Fourrier 75 IB 1 0 3950 -
2005 Gevrey Chambertin en Reniard - Burguet, Alain 75 IB 2 0 575 -
2005

Gevrey Chambertin Le Poissenot - Geantet Pansiot

75 IB 0 6 - 60
Tasting Notes for Gevrey Chambertin Le Poissenot - Geantet Pansiot, 2005:
From a single premier cru parcel planted by GeantetÕs grandfather in 1949 in the nose-bleed bleachers of the commune (above Lavaux St.-Jacques and Les Verroilles), the 2005 Gevrey-Chambertin Le Poissenot displays a uniquely alkaline, and maritime note in the nose, along with scents of ripe black cherry and roasted game. This presents terrific depth and richness on the palate, offering a veritable butcher shop of carnal delights, including raw beef, salted, smoked pork and long-hung game. Not that fruit is slighted: there is strong, sweetly ripe black cherry throughout, and a malbec-like amalgam of black raspberry, white pepper and cardamom emerges as the wine takes on air. Creamy, rich, sappy, and sleek, this finishes with gum-clinging strength and refinement, invigoratingly saline and brightly black-fruited. A delight already, this distinctively superb Gevrey will no doubt benefit from 5-7 years of cellaring. Vincent Geantet as usual bottled well before yearÕs end, and his wines seemed to be having a particularly expressive, fruit-filled day when I tasted. Interestingly, much as he bottles all of his wines together, so, GeantetÕs barrel regimen is the same regardless of appellation: one-third each of new, one-year and two-year wood. He prolonged the pre-fermentative maceration to eight days, which seems to have enhanced the brightness of fruit exhibited by these wines. I must say I did not come prepared for quite such an impressive collection as that which Geantet delivered. Wine Advocate # 171 Jun 2007
Parker Points: 95
Drinking Period:  -
2005

Gevrey Chambertin Le Poissenot - Geantet Pansiot

75 DP 0 6 - 60
Tasting Notes for Gevrey Chambertin Le Poissenot - Geantet Pansiot, 2005:
From a single premier cru parcel planted by GeantetÕs grandfather in 1949 in the nose-bleed bleachers of the commune (above Lavaux St.-Jacques and Les Verroilles), the 2005 Gevrey-Chambertin Le Poissenot displays a uniquely alkaline, and maritime note in the nose, along with scents of ripe black cherry and roasted game. This presents terrific depth and richness on the palate, offering a veritable butcher shop of carnal delights, including raw beef, salted, smoked pork and long-hung game. Not that fruit is slighted: there is strong, sweetly ripe black cherry throughout, and a malbec-like amalgam of black raspberry, white pepper and cardamom emerges as the wine takes on air. Creamy, rich, sappy, and sleek, this finishes with gum-clinging strength and refinement, invigoratingly saline and brightly black-fruited. A delight already, this distinctively superb Gevrey will no doubt benefit from 5-7 years of cellaring. Vincent Geantet as usual bottled well before yearÕs end, and his wines seemed to be having a particularly expressive, fruit-filled day when I tasted. Interestingly, much as he bottles all of his wines together, so, GeantetÕs barrel regimen is the same regardless of appellation: one-third each of new, one-year and two-year wood. He prolonged the pre-fermentative maceration to eight days, which seems to have enhanced the brightness of fruit exhibited by these wines. I must say I did not come prepared for quite such an impressive collection as that which Geantet delivered. Wine Advocate # 171 Jun 2007
Parker Points: 95
Drinking Period:  -
2005 Gevrey Chambertin Les Corbeaux - Clavelier, Bruno 75 DP 0 10 - 65
2005 Gevrey Chambertin mes Favorites - Burguet, Alain 75 IB 1 0 475 -
2005 Grands Echezeaux - DRC 75 IB 0 1 - 925
2005 Grands Echezeaux - Le Moine, Lucien 75 IB 0 6 - 280
2005 Grands Echezeaux - Le Moine, Lucien 75 IB 0 4 - 280
2005 Grands Echezeaux - Lachaux, Pascal 75 DP 0 6 - 192
2005

La Romanee - Liger Belair, Domaine du Comte

75 DP 0 1 - 2350
Tasting Notes for La Romanee - Liger Belair, Domaine du Comte, 2005:
2005 La Romanee (which exhibits a much deeper color than the other wines) smells of black raspberry, black tea, Allspice, resin and smoked meat. Fresh-fruited and bright on the palate, with a wealth of refined tannin and spice and distilled fruit inner-mouth perfume, this penetrates impressively with spice, pepper, smoked meat, chalk, salt and persistently pure black raspberry. Thankfully, any excess woodiness is absent from the refined length of this offering, although (despite a mere 13.5% alcohol) I detect a hint of heat. For the few who can afford this, it will be most intriguing to follow. Young Louis-Michel Liger-Belair Ñ who considers himself a protege of the late Henri Jayer Ñ has ambitious plans, and soon he will incorporate more of the familyÕs property (over which he only recently began assuming control Ñ this was the last vintage in which wine was delivered to Bouchard on contract) and inaugurate a new negociant side of the business. Malos were very early, which Liger-Belair accepts as routine. He virtually eschews pigeage. ÙI try to avoid much extraction,Î he says, Ùand in a year like 2005, itÕs easy to extract too much.Î But he has no compunction about a ten day cold soak nor about the lavish (100%) application of new barrels, which seemed to me a bit much for these wines. They had been in bottle around three weeks when I tasted, and despite the fact that they were never pumped, they struck me as being somewhat under the influence. Wine Advocate # 170 Apr 2007
Parker Points: 93
Drinking Period:  -
2005 La Romanee, Magnums - Bouchard Pere et Fils 150 IB 1 0 21500 -
2005 La Tache - DRC 75 IB 0 1 - 2350
2005 La Tache - DRC 75 IB 0 4 - 2350
2005 Mazis Chambertin - Le Moine, Lucien 75 IB 0 5 - 300
2005 Mazis Chambertin - Le Moine, Lucien 75 IB 0 6 - 300
2005 Morey St Denis Clos de la Bussieres - Roumier, Georges 75 DP 1 0 1020 -
2005 Musigny - Roumier, Georges 75 DP 0 1 - 4350
2005 Musigny Vieilles Vignes - Vogue, Comte Georges de 75 IB 0 2 - 750
2005 Nuits St Georges Aux St Julien - Bocquenet, Daniel 75 IB 1 0 420 -
2005

Nuits St Georges Chaignots - Chevillon, Robert

75 DP 0 5 - 45
Tasting Notes for Nuits St Georges Chaignots - Chevillon, Robert, 2005:
The Chevillon 2005 Nuits-St.-Georges Les Chaignots boasts a gorgeous aroma of ripe blackberry and red currant with piquant notes of walnut oil, and marrowy meatiness resembling reduced, faintly caramelized pan juices. In the mouth, it displays amazing depth of meat and mineral elements along with persistently tart, juicy and vivid blackberry and red currant. Herbal and fruit pit notes lend a medicinal aspect to the flavors Ñ and who wouldnÕt want this prescription?! The counterpoint of creaminess of texture with persistent brightness, and of meaty depth with high-toned inner-mouth perfume is striking, and the finish Ñ showcasing ultra-fine tannins Ñ welds together fruit, meat, and mineral with perfect clarity and seamlessness. If further proof were needed that the Chevillons are in a class by themselves among the major Nuits-St.-Georges landholders, they certainly delivered it this year. Like so many other vintners, they reported backing off on pigeage this year Ñ and heaven knows, the resultant wines donÕt lack for concentration. Their Bourgogne Passetoutgrain, Bourgogne, and Nuits-St.-Georges Les Perrieres had all just been sulfured and filtered, so Bertrand Chevillon declined to show them. He was as yet noncommittal, however, about when the other wines would be bottled, although this would probably continue through Spring, and be accompanied by the estateÕs usual light filtration. Wine Advocate # 170 Apr 2007
Parker Points: 92-93
Drinking Period:  -
2005 Nuits St Georges Clos des Argillieres - Rion, M & P 75 IB 1 0 410 -
2005 Nuits St Georges Clos des Grandes Vignes - Montille, Hubert de 75 IB 1 0 395 -
2005 Nuits St Georges Les Perrieres - Chauvenet, Jean 75 IB 1 0 450 -
2005 Nuits St Georges Les St Georges - Le Moine, Lucien 75 IB 0 5 - 90
2005 Richebourg - Meo Camuzet 75 IB 0 1 - 1150
2005 Richebourg ( oc 6-pack ) - Hudelot Noellat 75 IB 0 6 - 500
2005 Richebourg, Magnums - DRC 150 IB 0 1 - 3500
2005 Romanee Conti, 2005, Domaine de la Romanee Conti - DRC 75 IB 0 1 - 9500
2005 Romanee St Vivant - Le Moine, Lucien 75 IB 0 4 - 475
2005 Romanee St Vivant - Le Moine, Lucien 75 IB 0 2 - 475
2005

Ruchottes Chambertin Clos des Ruchottes - Rousseau, Armand

75 IB 0 1 - 275
Tasting Notes for Ruchottes Chambertin Clos des Ruchottes - Rousseau, Armand, 2005:
The 2005 Ruchottes Chambertin Clos des Ruchottes, from vines averaging fifty years of age in a Rousseau monopole that makes up nearly one third of this entire appellation, offers ripe, fresh black cherry, sweet spices, black tea, high-toned herbal distillates, musky florality, cedar, game, smoked meat and wood smoke on the nose, and a palate of impressive density that revels in fresh fruit juiciness even as it reveals layers of meat and minerals and leaves you salivating and chewing the air long after it has (reluctantly) been spat. This fascinating wine deserves another showing in ten or a dozen years, but should certainly be worthy of more than two decades bottle maturation, indeed I am sure Charles Rousseau would recommend that you not even peek before then. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 94
Drinking Period:  -
2005

Ruchottes Chambertin Clos des Ruchottes - Rousseau, Armand

75 DP 0 1 - 325
Tasting Notes for Ruchottes Chambertin Clos des Ruchottes - Rousseau, Armand, 2005:
The 2005 Ruchottes Chambertin Clos des Ruchottes, from vines averaging fifty years of age in a Rousseau monopole that makes up nearly one third of this entire appellation, offers ripe, fresh black cherry, sweet spices, black tea, high-toned herbal distillates, musky florality, cedar, game, smoked meat and wood smoke on the nose, and a palate of impressive density that revels in fresh fruit juiciness even as it reveals layers of meat and minerals and leaves you salivating and chewing the air long after it has (reluctantly) been spat. This fascinating wine deserves another showing in ten or a dozen years, but should certainly be worthy of more than two decades bottle maturation, indeed I am sure Charles Rousseau would recommend that you not even peek before then. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didnÕt force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ùwhy change the recipe?Î while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 94
Drinking Period:  -
 
Wine List Last Updated: 17/04/2014 17:25:38