Domaine Armand Rousseau Chambertin Clos-de-Beze Grand Cru 2006 0,75L
| Weight | 3 kg |
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| Dimensions | 40 × 12 × 12 cm |
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| RP | 94, 95 |
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| Vintage | 2006 |
| Volume | 0,75 |
ROBERT PARKER ” The Rousseau 2006 Chambertin Clos Des Beze, while – unlike their Chambertin – hailed-on, is in a class by itself in this collection for sheer flavor intensity, as well as for obvious (but not obtrusively tannic) sense of structure and density. Ripe but tart blackberry, black cherry, and licorice are underlain by saline, meat stock, chalky, peaty undertones that carry into a multi-registered, reverberating, veritable organ chord of a finish. This fascinating contrast with its Chambertin sibling will no doubt be worth following for 12-15 years. Rousseau reports that the net yield after discarding fruit during harvest was a mere 15 hectoliters per hectare. Since Eric Rousseau – as mentioned in my issue 170 run-down of his methodology – does not on principle utilize a sorting table, I imagined the aftermath of hail in 2006 presenting a special challenge to his pickers and to bottled quality, but it was one he and his team clearly surmounted. Clos de Beze, Griotte-, and Chapelle-Chambertin were the worst-effected, relates Rousseau, along with numerous of his village-level parcels. Potential alcohol levels are closer to 2003’s record highs than they are to those of 2005, but the finished 2006s – while hardly as successful as their immediate predecessors – do not suffer any spirituous roughness or heat, and are thus free to effectively make their relatively light, bright, and in the best instances distinctive statements. Rousseau reports – and my limited opportunities for comparison confirm – that the initially rather austere and even brittle, disjointed personalities of these wines were ameliorated in the course of elevage, and the best of them have blossomed beautifully. (I was unable to taste several top wines here after bottling, so my notes on those are based on a representative sampling and blending from cask shortly before bottling.) “
Domaine Armand Rousseau Chambertin Clos-de-Beze Grand Cru 2006 0,75L
Overview
Discover an exceptional investment-grade Burgundy with the Domaine Armand Rousseau Chambertin Clos-de-Beze Grand Cru 2006. Distilled from one of the most prestigious Grand Cru vineyards in Gevrey-Chambertin, this 2006 vintage is a rare collector’s gem. With just a limited production rooted in heritage dating back to the early 20th century, the wine offers unparalleled exclusivity and profound historical significance. This vintage represents an exclusive opportunity to acquire a piece of Burgundy’s finest terroir known for its finesse, power, and longevity.
Key Features & Benefits
Crafted using traditional Burgundian winemaking techniques, this Grand Cru showcases meticulous hand-harvesting and natural fermentation in oak vats. Grapes are sourced exclusively from the revered Clos-de-Beze monopole vineyard, prized for its limestone-rich soil and ideal microclimate.
The wine’s complex structure and refined tannins surpass competitors, making it a standout in investments and cellar-worthy collections. Collectors will appreciate its aging potential and the prestige of owning a Domaine Armand Rousseau emblematic vintage.
Heritage & Collectibility
Domaine Armand Rousseau, established in 1887, is synonymous with Burgundy excellence and has cemented its reputation through limited releases like Chambertin Clos-de-Beze Grand Cru 2006. The 2006 vintage is produced in exceptionally small quantities, heightening its rarity.
Its market demand consistently climbs among connoisseurs and investors, reinforcing its status as an enduring asset. This bottle is not merely wine but an exclusive heritage piece destined to appreciate in value over time.
Sensory Profile & Usage
Experience an intricate bouquet of dark cherry, violet, and forest floor aromas, unfolding into a palate layered with ripe blackberry, spice, and subtle earthiness. The elegant, velvety finish lingers harmoniously, reflective of the vintage’s refined craftsmanship.
Serve slightly chilled at 16–18°C to best showcase its character. Ideal for decanting two hours prior to serving, it pairs exquisitely with game meats, truffle dishes, and aged cheeses. Store in a controlled environment at 12–14°C with proper humidity to preserve its exceptional qualities.
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