Chambertin Clos de Bèze Grand Cru 1979
Domaine Armand Rousseau
Terroir: Clos de Bèze was originally planted by the monks of the Abbey of Bèze in 630. Bordering Le Chambertin to the south, Mazis to the north and La Chapelle Chambertin directly below, Clos de Bèze encompasses 36+ acres facing east along the middle to upper slopes of the hillside. Domaine Rousseau’s fruit is sourced from both from Petit Clos de Bèze and the upper parcels of Clos de Bèze in shallow, dry soils marked with limestone.
Vinification: Grapes are meticulously sorted as they arrive in the winery. Following a cool maceration the must travels by gravity into barrel where it will stay for the entire vinification process lasting typically 18-24 months. Each Armand Rousseau wine is blended unfiltered.
The U.S. market receives less than 50 cases of this rare wine. Please contact your local FWS rep for availability.
Additional Information
It is a complex wine with a deep color and great length in the mouth. The aromatic palette is very rich and delicate with a dominant of black berries and oriental spices. Vin all velvety and finesse.
Technical Details
- Appellation: Chambertin
- Winemaker: Eric Rousseau
- Sustainability: Sustainable Practices
- Soil: Limestone, clay
- Vineyard Acreage: 35 actres total
- Alcohol: 13%
- Sizes Available: 6/750, 3/1.5
- Pack Size: 6/750ml, 3/1.5L
- Varietals: 100% Pinot Noir
Recent Press
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Vinous Author: Neal Martin
Date: Thursday, August 5, 2021"The 1979 Chambertin Clos-de-Bèze Grand Cru has a funky nose, mushroomy and rustic, not as fresh as I believe a perfect bottle would be. It has a slightly Porty entry, sweet and candied, with kirsch and orange peel leading to a tarry finish. I doubt this bottle is correct. Quel dommage. Tasted at Noizé restaurant in London." - Vinous Author: Neal Martin
Date: Thursday, August 5, 2021"The 1979 Chambertin Clos-de-Bèze Grand Cru has a funky nose, mushroomy and rustic, not as fresh as I believe a perfect bottle would be. It has a slightly Porty entry, sweet and candied, with kirsch and orange peel leading to a tarry finish. I doubt this bottle is correct. Quel dommage. Tasted at Noizé restaurant in London."
