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Tasting Notes for Chambertin - Rousseau, Armand, 2005:
Rousseau’s 2005 Chambertin — assembled from four parcels, three of them in relatively cool, well-ventilated portions of this cru — 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 year’s 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 didn’t 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 Ŕwhy change the recipe?ő 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: -
Tasting Notes for Chambertin - Potel, Nicolas, 2005:
Here is a 2005 Chambertin that rivals the rose petals of Clos de Beze, along with licorice, a ripeness of red fruit, a suggestion of peach jam, and a pungency of cinnamon that turns tactile on the palate. A chocolate richness and liqueur-like fruit intensity in the mouth never lose sight of the rose petals, nor cover up the chalk, wet stone and roasted meat that underlie a sumptuous, sultry finish. Round, rich and resonant gain new meaning with this stunningly opulent Pinot.
Wine Advocate # 171 Jun 2007
Parker Points: 97-98
Drinking Period: -
Tasting Notes for Chambertin - Rousseau, Armand, 1990:
The Chambertin is a more closed, deeper-colored wine than the outstanding Gevrey-Chambertin-Clos St.-Jacques. The Chambertin reveals an impressive dark ruby/purple color, a closed bouquet, and tight, hard tannins. This deep, broad-shouldered, full-bodied, intensely concentrated, chewy-textured, closed wine needs 5-6 years cellaring. It should last through the first decade of the next century. At the top level, Rousseau consistently produces three profound wines - Gevrey-Chambertin-Clos St.-Jacques (as good as most producer's grands crus), Chambertin-Clos de Beze, and Chambertin. That being said, I remain perplexed as to why Rousseau's other wines are so surprisingly light and fluid. While good, sometimes very good, they are markedly inferior to his top three wines. Never one to jump on the bandwagon for forward, super-ripe vintages, (he still believes 1983 is the finest vintage of the eighties), Rousseau is unpersuaded by the acclaim bestowed on 1990. The Wine Advocate, #83, Oct-92.
Parker Points: 90
Drinking Period: 1997-2010