Domaine Armand Rousseau, Gevrey-Chambertin
Background
Widely recognised as one of the most sought after and most highly regarded domaines in the Côte d’Or, Armand Rousseau is undoubtedly a favourite of any Burgundian aficionado.
Having established his domaine at the beginning of the 20th century, Armand was able to expand his vineyards after his wedding in 1909, and also acquired the present domaine, including the cellars and winery. His initial bulk sales to local wholesalers enabled him to buy new vineyards including Charmes Chambertin in 1919, and Clos de la Roche and Chambertin in 1920 and 1921. The prestigious wines which these vineyards produced were bottled at the domaine and sold directly to restaurants and wine connoisseurs, and this enabled Armand to further expand and increase his grand cru vineyard holdings. Armand was joined by his son Charles in 1945, and the famous Clos St Jacques vineyard was purchased in Charles’ name in 1954.
In 1959, after Armand’s sudden and tragic death, in a car accident on the way back from hunting, Charles took over the then 6ha domaine, and continued to expand and develop export markets all over the world. Charles’ son Eric joined him in 1982.
Size: 14ha 09 in Gevrey-Chambertin and Morey-St-Denis (2ha 21 of village; 3ha 47 of 1er cru; 8ha 41 of Grand Cru.)
| Soil type: | lime-clay. |
| Vine age: | 40-45 years on average. |
| Yields: | 30-40 hectolitres per hectare. |
| Annual production: | 65,000 bottles per year. |
Viticultural and vinification methods
No fertiliser has been used for years. Debudding and green harvest are done to optimize the maturity of the grapes, and the harvest is always by hand.
Traditional vinification with 90% destemming, 18 days fermentation in open stainless steel vats with regular ‘pumping over’ and ‘pigeage’, before being transferred to oak barrels where malolactic fermentation takes place naturally.
100% new oak barrels are used to age the Chambertin and the Chambertin Clos de Beze, while the Clos St Jacques sees between 70% and 100% new oak; all other wines are aged in 1-2 year old barrels. Toasting of barrels is medium, and wines are aged for between 20-22 months, with 2-3 rackings. They undergo a light plaque filtration, before being bottled by gravity.
Wines
Gevrey-Chambertin
Gevrey-Chambertin 1er cru Les Cazetiers
Gevrey-Chambertin 1er cru Lavaux-Saint-Jacques
Gevrey Chambertin 1er cru Clos Saint-Jacques
Mazy-Chambertin Grand Cru
Charmes-Chambertin Grand Cru
Clos De La RocheGrand Cru
Ruchottes Chambertin Grand Cru
Chambertin Grand Cru
Chambertin Clos de Bèze Grand Cru
