TN: Dinner at Adam’s – Leroy Perrieres and Rousseau Ruchottes

WINE TALK
#1

DINNER AT ADAM’S – LEROY PERRIERES AND ROUSSEAU RUCHOTTES - Adam’s House in DC (5/28/2014)

Adam R kindly hosted Justin and me over at his place. The dinner was vegetarian but the dishes were intensely flavored and delicious. It is unusual for us but we shared only two bottles over dinner which was really enjoyable. This was a kind of dinner that Stuart N would have enjoyed.

  • 2000 Maison Leroy Meursault 1er Cru Les Perrières - France, Burgundy, Côte de Beaune, Meursault 1er Cru
    No sign of premox, quite ripe, lemon curd, apple, honey, smoke and a hint of oyster shell that I find in nicely aged Meursault. Good concentration, fat, round and warm palate, not showing much acidity and medium finish. It improved with air. Not terribly precise and layered but still enjoyable. Ready to go and no need to wait. (92 pts.)
  • 2007 Domaine Armand Rousseau Père et Fils Ruchottes-Chambertin Clos des Ruchottes - France, Burgundy, Côte de Nuits, Ruchottes-Chambertin Grand Cru
    I really love how the 07 reds are being so expressive at the moment. I suppose it is a “restaurant vintage” as the wines are already showing nice maturity with a hint of sous bois. I also love the style of Rousseau which IMO is perfectly hedonistic without needing to ponder much. For my palate, the wines of Rousseau always display decadent yet fresh sweet fruit driven nose and decadent yet air/silky palate. This wine perfectly displays the vintage typicity and the producer style. A classic Rousseau nose, perfectly ripe raspberry fruits, sweet red fruits, a hint of sweet spices and perfume, fresh button mushroom and earth. Decadent yet delicate palate, medium concentration, sweet red fruit driven palate impression, mineral and a hint of tannins. As usual in the 07 reds, the finish is relatively short but I can’t complain. I can drink this all day. (94 pts.)

Posted from CellarTracker

#2

Kevin, thank you for your notes, particularly on the Rousseau. I have a couple of these put away and was wondering if they were yet open for business.

Cheers, Howard

#3

Very nice Kevin! I love Rousseau.

#4

Sorry to hear about the vegetarian meal Kevin but the wines sound good.

Best Regards
Jeremy

#5

I have a few 2007 Rousseau recently and they have been drinking superbly. I wish I had purchased more…

#6

Kevin,

Same impression for a lovely Rousseau Ruchottes 2007, open, fruity and spicy (cumin).

#7

Laurent,
Cumin is a very good descriptor for this wine.

#8

Useful for blind tastings :slight_smile:

I should open a Clos de Bèze 2007 soon.

#9

Yesterday, a great Chambertin Clos de Bèze Rousseau 2007 : fruity, flowery, spicy, thin and very long (95/100).

#10

Nice to hear. It is close to $1k per bottle in US now. [head-bang.gif]

#11

At the domain, prices increase from year to year … (about 130 euros for the chambertin 2011 and the expected 2012 will be even more expensive).

#12

I had the Chambertin Rousseau 2007 last saturday. A great wine but more massive, less ready than the Rousseau Clos de Bèze 2007 (btw, the great Chambertin 2007 Trapet served along was mor ready to drink too).

#13

I was told 1000 pounds in bond in London

#14

Dumb and dumber. For that the 07 DRC Richebourg is the way to go! [cheers.gif] Crazy world that we live in.

#15

Thanks for thinking of me, Kevin. It is exactly how I like to experience/enjoy such wines.

However, I’ve never bought any Leroy (or DRC)…and…try never to drink a Rousseau (or any grand cru) at less than 10-15 years from the vintage…so…though I would have appreciated the company, the food and the ability to focus (which I think is pretty limited in us humans to a smallish number of ones at any event)…and would have been happy to drink these wines, I wouldn’t have had either of them…if they were my wines…from my cellar.

I do think small crowds and small numbers of great wines is the “best” way to go…and to repay the wines for allowing me to age them out.

#16

Stuart,
The beauty of the 07 reds is that they are already very accessible with a hint of tertiary notes/sous bois and pleasure to drink.