This is a serious Clos Saint-Jacques that's built to go the distance. The 2020 harvest began on August 24th, with below-average yields, which is typical when it comes to Pinot Noir up and down the Côte. Cyrielle Rousseau admires the wine's unexpected freshness and attractive natural balance. This vintage of Clos Saint-Jacques has a saturated hue and is undeniably concentrated, though not at the expense of the elegant Rousseau house style.
Domaine Armand Rousseau ranks with Romanée-Conti, Leflaive, Jacques Prieur, and a small handful of names that are the stuff of Burgundy legend. These domaines produce impeccable quality wines from vintage to vintage, and consistently place Burgundy at the top of the wine world.
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.
This is a serious Clos Saint-Jacques that's built to go the distance. The 2020 harvest began on August 24th, with below-average yields, which is typical when it comes to Pinot Noir up and down the Côte. Cyrielle Rousseau admires the wine's unexpected freshness and attractive natural balance. This vintage of Clos Saint-Jacques has a saturated hue and is undeniably concentrated, though not at the expense of the elegant Rousseau house style.
Domaine Armand Rousseau ranks with Romanée-Conti, Leflaive, Jacques Prieur, and a small handful of names that are the stuff of Burgundy legend. These domaines produce impeccable quality wines from vintage to vintage, and consistently place Burgundy at the top of the wine world.
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.
