The 2017 Chambertin from Domaine Rousseau is nothing short of magical. After a frosty 2016, the pent up energy in the vines seemed to have channelled into great depth and concentration in the 2017, thanks to the Rousseau family reining in the yields earlier in the season. The perfumed nose soars from the glass in a complex fruits, spice and new oak. On the palate the wine is pure, full-bodied, focused and with stunning soil signature. There's a very long, complex and utterly refined finish. The wine seems reserved on the palate right now, yet it's utterly seductive aromatically in its youthful grandeur. This is an excellent wine in the making.
Director and heir to the domaine, Cyrielle Rousseau, remarks on the stylistic differences of the Grand Cru sites, "the wines from Gevrey are generally fruitier and spicier than those from Morey Stain-Denis which are quite mineral, tannic and monolithic in comparison." This particular wine Chambertin is strong and firm, it already shows complexity and savoury nuance from the onset, it's beautifully balanced and will pay off with mid to longer-term cellaring.
Regarding winemaking, simplicity is key. For all wines around 90% of the grapes are destemmed. All the vine fruit is placed in open stainless steel tanks, where it is fermented for 18 to 20 days. During fermentation between 31-34 degrees, the juice is gently and continuously pumped over with regular treading to release colour and tannins. After fermentation, the wines are delicately pressed in a pneumatic press and are allowed to settle for 24 hours. Finally, the winemaker transfers the wine to oak barrels. Here, malolactic fermentation takes place naturally. The wine is aged for 18 months in before bottling. Every Armand Rousseau wine is released two years after bottling.
The 2017 Chambertin from Domaine Rousseau is nothing short of magical. After a frosty 2016, the pent up energy in the vines seemed to have channelled into great depth and concentration in the 2017, thanks to the Rousseau family reining in the yields earlier in the season. The perfumed nose soars from the glass in a complex fruits, spice and new oak. On the palate the wine is pure, full-bodied, focused and with stunning soil signature. There's a very long, complex and utterly refined finish. The wine seems reserved on the palate right now, yet it's utterly seductive aromatically in its youthful grandeur. This is an excellent wine in the making.
Director and heir to the domaine, Cyrielle Rousseau, remarks on the stylistic differences of the Grand Cru sites, "the wines from Gevrey are generally fruitier and spicier than those from Morey Stain-Denis which are quite mineral, tannic and monolithic in comparison." This particular wine Chambertin is strong and firm, it already shows complexity and savoury nuance from the onset, it's beautifully balanced and will pay off with mid to longer-term cellaring.
Regarding winemaking, simplicity is key. For all wines around 90% of the grapes are destemmed. All the vine fruit is placed in open stainless steel tanks, where it is fermented for 18 to 20 days. During fermentation between 31-34 degrees, the juice is gently and continuously pumped over with regular treading to release colour and tannins. After fermentation, the wines are delicately pressed in a pneumatic press and are allowed to settle for 24 hours. Finally, the winemaker transfers the wine to oak barrels. Here, malolactic fermentation takes place naturally. The wine is aged for 18 months in before bottling. Every Armand Rousseau wine is released two years after bottling.
