Wine Chambertin Grand Cru Burgundy AOC 2007

Chambertin Grand Cru - a great wine from Charles Rousseau, the current owner of the farm. It is created from selected Pinot Noir, which grows on rocky soils, making wine has a strong texture and tannins basis on which to develop the blame for a long time. Fermentation takes place in wine in stainless steel vats for 15 days at 31-32S, followed by step malolactic fermentation and aging, which holds the wine in oak casks. Wine aging period ranging from 20 to 22 months, if necessary, during this time can be made 2-3 decantation and prior to bottling the wine undergoes light filtering. Although according to Charles Rousseau, defending his philosophy of winemaking, it uses a very large filters. Perfectly Chambertin Grand Cru has excellent characteristics at a young age, but like other top wines Armand Rousseau it is better to use in a more mature. Millezim 2007 is one of the best in the last decade thanks to the good and the structure will be located at the peak of up to 2020-2022 years.

Armand Rousseau domain (Domaine Armand Rousseau) was founded in the early 20th century, Armand Rousseau, inherited several plots of vineyards in Gevrey Chambertin. Armand Rousseau - comes from a family of landowners, who are also engaged in the cultivation of grapes and wine sales. His wedding, which took place in 1909, has improved the vineyards, at the same time he buys land with buildings, including a house, cellar and winery, which were located and the old part of the village, near the church of the 13th century.

After the first sale of the property to local wine wholesalers, he begins to acquire new vineyards in Sharm Chambertin in 1919, Clos de la Roche and Chambertin in 1920 and 1921. Then, Armand decides to start their own spilling their most prestigious wines in bottles and sell them directly to customers, the main restaurant and connoisseurs, according to the wise advice of Raymond Bodue, a good friend and the founder of the famous magazine «Revue des Vins de France». Over the years, Armand Rousseau continues to expand its domain by acquiring more sites Grand Cru classified in 1935, when it created the "State Committee denominations of origin." Masi vineyards were purchased in 1937 Chambertin, Chambertin in 1943 and 1956. In 1954, the son of Armand Charles buys vineyard in the Clos Saint-Jacques. Charles joined his father after graduating from university, where he studied oenology.

In 1959, after the death of Armand Rousseau, Charles Rousseau stood at the head of the Domain, a 6-hectare, which he has continued to expand, thanks to the great knowledge in the field of enology and the acquisition of new vineyards, mostly of Grand Cru Class.

Fluent in English and German, Charles decides to focus on exports, after the United States, where his father had already begun to sell their wine immediately after the abolition of the "dry law" 30s, he begins to develop exports first in the UK, Germany, Switzerland, and soon all European countries, and then to Canada, Austria, New Zealand, and finally to Asia in the 1970s.

In 1982, Charles joined to his son, Eric, who also studied oenology at the University of Dijon. Eric gave the most attention to the work in the vineyards and winemaking process, based on traditional principles of winemaking

From 1993 to 2005, Corinne, the eldest daughter of Charles, after many years of professional experience in the field of exports abroad and in France, returned to the domain, received in 2005 a degree in oenology, she, in turn, takes the decision to commercial issues.

Now Eric is in charge of the Domain. Since 2006, he helps Bridget, the youngest daughter of Charles. Currently Domain vineyards have an area of ​​over 14 hectares, of which 2.21 ha - The Village Appellason, 3, 47 hectares - Premiers Crus and 8, 41 hectares - Grand Cru, located in the municipalities of Gevrey Chambertin and Morey-Saint-Denis.

The vineyards are grown exclusively Pinot Noir, the average age of the vines - 40-45 years. The exposition of the vineyards - south-east, the soil - clay and lime. Vineyards cultivated by conventional methods, vines with low yields, are for many years did not use fertilizer. The grapes are harvested by hand and passes strict sorting to eliminate unhealthy berries. Vinification is carried out in accordance with conventional methods with 90% destemming fermentation lasts for about 18 days in an open stainless steel vats with regular remontazhem pizhazhem and at a controlled temperature 31-32 ° C. After the end of alcoholic fermentation, the wine is pressed and 24 hours later moved to oak barrels, where malolactic fermentation begins. The wine is aged in oak barrels for 20-22 months. The wine is bottled after a light filtration, thus preserving the characteristics of fine Pinot Noir, its graceful and elegant. In the year domain produces about 65,000 bottles, 80% of production is exported to more than 30 countries.