Armand Rousseau Ruchottes-Chambertin Grand Cru 2022
The Wine
Special Pricing - No further discount
96-98 Pts Neal Martin, Vinous ‘The 2022 Ruchottes-Chambertin Clos des Ruchottes Grand Cru is one of my favorite aromatics from Rousseau, one you instantly fall in love with - real frisson, red berry fruit laced with shucked oyster shell. The palate is very well-balanced, framed by filigree tannins. There is real tension from start to finish, as you expect from this vineyard, finishing with immense precision. Fabulous wine. (Drink between 2028-2065)’
93-96 Pts ‘Don’t Miss’ Allan Meadows, Burghound ‘Here too there is just enough to notice setting off the cooler, airier and more elegant nose of essence of wild red currant truffle and wet stone. The super-sleek and almost painfully intense, and intensely mineral-driven, tautly muscular flavors display focused power on the more obviously austere, focused and hugely long finale. This beautifully balanced effort should amply repay extended keeping.
The Details
Variety - Pinot Noir
Country - France
Region - Burgundy
Sub Region - Gevrey-Chambertin
Extra - Cork
Year - 2022
Volume - 750ml
About the Wine Maker 
Armand Rousseau selections are amongst the most rare and collectable wines in the world!
Domaine Armand Rousseau is one of the most famous and best domaines in Burgundy. …This is one of Burgundy’s greatest domaines – in terms of history, vineyard holdings and quality of wine. The original Armand Rousseau was at the forefront of the first wave of domaine bottling in the 1930s. He was succeeded by his son Charles in 1959, shortly after they had bought a significant slice of the Clos St Jacques vineyard. Today Eric, grandson of Armand, is in charge of the vines and cellar, with the help of his daughter Cyrielle. The domaine produces pale, finely structured wines of great elegance and stamina. The simple principle of old (but not ancient) vines and sensible yields dictates the Rousseau style. Sometimes the wines can appear light in their youth, but they nearly always take on weight as they age. The farming here is traditional, with green harvesting where necessary to control yields (which range between 30 and 40hl/ha). The vineyards are ploughed and the use of sprays minimal. In the winery, 90% of the fruit is de-stemmed – the 10% whole-bunch adding tannin and structure to the wines. Fermentation is in open-topped stainless steel vats, with regular pumping over and punch-downs, but temperatures kept below 31°C. The fruit is then pressed gently, settles and transferred to barrel where the wines gently mature. While the wines are by far some of the most collectible, commanding high prices on the secondary market, the family makes great wines with the hope that they will be drunk, not traded – a hope that we share. BBR
