| Region of production: | Côte de Nuits |
| Winery Location: | Gevrey-Chambertin |
| Year Established: | 1909 |
Vineyard Holdings
13.5 ha
- Chambertin Grand Cru: 2.15 ha Pinot Noir, planted 1930-1997
- Chambertin Clos de Bèze Grand Cru: 1.42 ha Pinot Noir, planted 1935-2000
- Charmes-Chambertin Grand Cru: 1.37 ha Pinot Noir, planted 1948-1990
- Ruchottes-Chambertin “Clos des Ruchottes” Grand Cru: 1.06 ha Pinot Noir, planted 1950-2003
- Mazis-Chambertin Grand Cru: 0.53 ha Pinot Noir, planted in 1945 and 1978
- Clos de la Roche Grand Cru: 1.48 ha Pinot Noir, planted 1961-2008
- Gevrey-Chambertin Clos Saint-Jacques Premier Cru: 2.22 ha Pinot Noir, planted 1935-1993
- Gevrey-Chambertin Les Cazetiers Premier Cru: 0.60 ha Pinot Noir, planted in 1948
- Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru: 0.47 ha Pinot Noir, planted 1948-1996
Top Wines Produced
- Chambertin Grand Cru
- Chambertin Clos de Bèze Grand Cru
- Charmes-Chambertin Grand Cru
- Ruchottes-Chambertin “Clos des Ruchottes” Grand Cru
- Mazis-Chambertin Grand Cru
- Clos de la Roche Grand Cru
- Gevrey-Chambertin Clos Saint-Jacques Premier Cru
- Gevrey-Chambertin Les Cazetiers Premier Cru
- Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru
Inaugural Vintages
- domaine-bottling began in the 1930s
Average Total Production
- 66,000 bottles
Summary
Considering the average Burgundy domaine owns just tiny parcels of famous vineyards, it’s easy to see why Domaine Armand Rousseau is held in such universally high regard. This is a 13-hectare domaine with a whopping eight of those hectares in top Gevrey and Morey grand crus (see below for full details). Armand Rousseau started the domaine in 1909; he increased the vineyard holdings in the 1920s and 1930s and, upon the advice of Raymond Baudoin (founder of the Revue des Vins de France), Armand began domaine-bottling in the 1930s. Armand’s son Charles is widely credited with establishing the domaine’s worldwide acclaim. Charles died in 2016 and today his son Eric runs the domaine.
Style & Vinification Techniques
Eric Rousseau claims there are no real “secrets” to the quality of his wines: just old vines in top vineyard sites, pruned short with low yields, and careful farming. At harvest, the grapes are sorted in the vineyard and 90% de-stemmed—but not crushed. Fermentations start (without adding yeast) after four or five days of cold soak, and the wines are pumped over at the start of fermentation for oxygenation, then punched down in the latter stages. The wines spend 18-20 days on the skins and are settled for 24 hours after pressing. The Chambertin and Chambertin Clos de Bèze are aged in 100% new oak, the Clos Saint-Jacques is aged in 80% new oak, and the remaining grands and premiers crus are aged in once-used (or older) barrels. The wines spend 18 months in oak with one racking and are filtered prior to bottling.
Producer Website: Armand Rousseau