Bursting with fruit and oak flavors, this is a grand, opulent, concentrated Burgundy that will need time. It has oodles of cherry, berry, spice and cedar flavors that echo on the lingering finish. Firmly tannic, still backward. Drink: 1999. - Wine Spectator
I felt the Chambertin-Clos de Beze was a knock-out effort. Its saturated dark ruby/purple color is the deepest of all the Rousseau offerings. The tight nose offers promising scents of jammy black fruits, flowers, and spices. The wine possesses great richness, full body (a rarity for a 1993), high tannin, and more than enough flesh, glycerin, and intensity to balance the wine's structural components. This large-scaled, impressively-endowed grand cru needs 5-8 years of cellaring; it should last for 20 years. Drink: 2000 - 2015. - Robert Parker, Wine Advocate Issue 100
Soft, succulent fruit, attractively framboisé, supported by a firm structure, balanced acidity, ripe tannins and good length, quite meaty, all in all. Sublime elegance. WineSpectator Review:
Bursting with fruit and oak flavors, this is a grand, opulent, concentrated Burgundy that will need time. It has oodles of cherry, berry, spice and cedar flavors that echo on the lingering finish. Firmly tannic, still backward.
Parker Review:
I felt the ChambertinClos de Beze was a knockout effort. Its saturated dark ruby/purple color is the deepest of all the Rousseau offerings. The tight nose offers promising scents of jammy black fruits, flowers, and spices. The wine possesses great richness, full body (a rarity for a 1993), high tannin, and more than enough flesh, glycerin, and intensity to balance the wines structural components. This largescaled, impressivelyendowed grand cru needs 58 years of cellaring it should last for 20 years.
