domaine armand rousseau gevrey chambertin ac

The Wine

This wine is rare and all most impossible to get. (As we receive only a small allocation of 6 bottles a year, they don’t hit the shelf.)
 
They are distributed amongst our Burgundy customers and it might surprise you, just how many people drink and collect wines like this.
 
Purely for the pleasure of ageing the wine and drinking it, 10, 20 up to 30 years, be-for some of the best Burgundies hit their straps.
 
This is their entry-level Pinot Noir from Domaine Armand Rousseau and I can’t believe the joy it’s bringing me and all I have done is stick my nose in the glass. (been sitting in a decanter for 1 hour)
 
There is damp soil and wet gravel followed by fresh ripe fruit on the nose.
 
Now, 30 minutes later barnyard, then the perfume of white flowers has kicked in. Now the smell of rose bush there is so much going on in this glass.
 
In the mouth red fruit flows over the palate backed up by soft tannins with a clean light mineral finish. There is a good mid-weight to the wine, it’s far from heavy, however, it creeps up on you with dry fruit & fresh acid filling the mouth that lingers on and on, this will be yet another benchmark for Gevrey Chambertin. Yes, this wine is good, dam good.
 
And so different to the wine from just down the road.

Wine Facts

As I have stated before, the price of Burgundy does not always reflect the quality of the wine, but how much of it was made that year and the rarity giving the wine a particular $$$ value.
 
QUESTION: So why too Hell would anyone enjoy drinking something that smells of soil and chock shit? More to the point, why would they line up to pay $100’s for a bottle of wine like that???
 
ANSWER: It’s just the way things are: Burgundy is a demanding mistress in long stiletto heals, wrapt in a sexy black silk slip. Wearing a reviling deep V neck blouse, the more she shows you each time you take her out.
The more you are willing to spend her.

The Food

 domaine armand rousseau gevrey chambertin ac

I had a lamb shanks slow cooked in 2 cups of red wine, diced onions, stock and 100ml pomegranate molasses. The shanks resting on a bed of mashed potatoes. Worked well enough the lamb fell off the bone and melted in your mouth.
 
P.S. Don’t overdo the Pomegranate molasses. You don’t want the sauce sweeter than the wine.
 

Michael Lillis

 
the Rot has set in.