The 2019 Chambertin Clos-de-Beze Grand Cru has a little more concentration and what seems like more extraction on the nose than Faiveley’s. Dark berry fruit, incense and veins of blue fruit emerge, perhaps needing just to dial up the delineation. The palate is medium-bodied with fine tannins and flavors of layered red fruit mixed with blood orange and a pinch of cinnamon. Impressive in its weight and density, this is a Clos-de-Beze built for long term aging and the zestiness/energy should see it mature with style. Tasted blind at the Burgfest tasting.
Anticipated maturity: 2027-2052
Robert Parker 95-97
Deeper-pitched and more carnal than the Chambertin, Rousseau’s 2019 Chambertin-Clos de Beze Grand Cru mingles aromas of cherries, cassis and raspberries with hints of Asian spices, incense, smoked tea, rich soil tones and grilled duck. Full-bodied, sumptuous and enveloping, it’s bright and lively, with a fleshy core of concentrated fruit, succulent acids and powdery structuring tannins. Long and perfumed, this is a sensual Clos de Beze in the making.
Slightly softer wood frames the even spicier if slightly riper nose that reflects a layered blend of red currant, violet, rose petal, earth and a whisper of exotic tea. The full-bodied if slightly less concentrated flavors also reflect an abundance of minerality on the firm, serious and equally well-balanced, youthfully austere and hugely long finale. I usually prefer one or the other at this stage each year but in 2019, while the two wines are noticeably different, it’s not clear which will ultimately be the more interesting. In sum, this is a choice but one where there is no wrong answer!