Domaine Armand Rousseau

Gevrey-Chambertin 1er Cru Clos St. Jacques

Gevrey-Chambertin

2010

Vintage

Varietal

Pinot Noir

ABV

Peak 2015-2037

Where it is, June 2026

At Peak: in the heart of its drinking window (2015-2037).

In 2026, the Domaine Armand Rousseau Gevrey-Chambertin 1er Cru Clos St. Jacques 2010 is at the exact midpoint of its peak drinking window (peak_start 2015, peak_end 2037), with 11 more years of prime drinking ahead. Eleven years into peak and sixteen years from harvest, this wine has arrived at a state of composed, brilliant complexity. The 2010 vintage across the Cote de Nuits produced wines of vivid acidity and balance rather than the opulence of warmer years, and at Clos St. Jacques, a slope whose natural minerality dominates any vintage, the conditions were ideal. The notes recorded at release describe the wine as "wonderfully fresh, airy and complex" with "cool and brilliantly refined mineral-inflected medium-bodied flavors with outstanding depth and stunning length." In 2026, that mineral precision and length have only deepened. This is one of the most classical expressions of Clos St. Jacques in recent memory - understated in weight, exceptional in depth.

Related vintages

The ‘10 Gevrey-Chambertin 1er Cru Clos St. Jacques.

The mineral and precision vintage of Clos St. Jacques - 2010 Rousseau delivered vibrant acidity and brilliant refinement, now at the midpoint of its peak with 11 years remaining.

Drinking window

The arcYou are here · at peak, 2026

Tasting note

Translucent ruby with some garnet at the rim, showing the graceful evolution of sixteen years. The nose is wonderfully fresh and immediately distinctive: red currant, warm earth, stone, and crushed herbs lead, giving the 2010 an airy, almost delicate quality that is quite different from the more powerful Gevrey character of warmer vintages. The palate is medium-bodied (6/10) and brilliantly refined, with a mineral precision that is a hallmark of both the site and the vintage. Outstanding depth (8/10 complexity) belies the wine's apparent lightness: layer on layer emerges through the mid-palate, driven by cool, vivid acidity (9/10) and seamlessly integrated tannins (5/10, fully resolved). The finish is stunning in its length and mineral-tinged persistence. In 2026, this is Clos St. Jacques as pure terroir expression rather than vintage power.

The 2010 vintage

Wine Spectator rates 2010 Cote de Nuits an Outstanding vintage (94 points), characterizing the season as producing wines with "ripe fruit and tannins, with vivid acidity; vibrant, charming reds with balance and focus." The 2010 growing season was defined by a long, cool summer that preserved natural acidity and produced wines of unusual freshness and balance rather than concentration and weight. At Gevrey-Chambertin, where the Clos St. Jacques slope naturally delivers wines of precision and minerality, the cool-year conditions amplified the site's character. The harvest arrived at optimal ripeness with exceptional natural acidity intact, resulting in wines that critics now recognize as among the finest of the decade for long-term cellaring. The 2010 is widely considered the precision vintage: less immediately opulent than 2015, but a compelling long-term aging bet.

About Domaine Armand Rousseau

Domaine Armand Rousseau, based in Gevrey-Chambertin, is the reference producer for the commune and for Burgundy's most celebrated Grand Crus: Chambertin and Chambertin Clos de Beze. The Clos St. Jacques is a Premier Cru that many critics rank above several Grand Crus in quality and price, thanks to the distinctive slope above the village that produces wines of unusual depth and aging potential. Rousseau's winemaking style is traditional and restrained: whole-cluster fermentation at varying percentages by vintage, extended maceration to extract structure, and long aging in Burgundian barrels with a modest percentage of new oak. In the 2010 vintage, where natural acidity was vivid and yields were well-managed, the domaine produced one of the most classically proportioned Clos St. Jacques of the decade. Collectibility score: 100.

From the cellar: pair with

Roasted rack of lamb with herbes de Provence and flageolet beans

Red currant and crushed herb aromatics (ground truth) harmonize with the herb preparation; medium body (6/10) and vivid acidity (9/10) complement lamb without overwhelming its delicacy.

Aged Époisses or Langres cheese with walnut bread

Mineral precision and cool earthy character (ground truth: warm earth and stone) pair exceptionally with washed-rind Burgundian cheese; vivid acidity (9/10) cuts through fat while stunning length (8/10 complexity) matches the cheese's depth.

Mushroom risotto with bone marrow and Parmesan

Brilliant refinement and earthy depth (ground truth) align with the earthiness of mushrooms and richness of bone marrow; medium body (6/10) with vivid acidity (9/10) ensures balance without heaviness.

Service & cellaring

Serving Temp: 61-63F (16-17C)
Decanting: In 2026, decant 45 to 60 minutes. The 2010's brilliant natural acidity and fully resolved tannins allow the wine to open relatively quickly, but 45 minutes of aeration reveals increasing layers of mineral complexity and earthy depth not immediately apparent on first pour. Use a wide Burgundy bowl. The wine changes noticeably over the course of a meal as it warms slightly - the mid-palate depth and stunning length become more pronounced as temperature rises a degree or two from serving.
Cellar Storage: 55F (13C), 70% humidity, bottle on its side.

Track this bottle Read the Gevrey-Chambertin, Cote de Nuits guide

The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.

Frequently Asked

When is the 2010 Rousseau Clos St. Jacques at peak in 2026?

At the midpoint of its peak right now, with 11 more years of prime drinking ahead. The wine entered peak in 2015 and holds through 2037. At 16 years from harvest, it has developed full complexity while retaining the brilliant acidity and mineral precision that define the 2010 vintage. Hard decline is 2046. This is an ideal bottle to open in 2026. Browse the [Burgundy wine guide](/wines/region/burgundy) for appellation context.

How does the 2010 Clos St. Jacques compare to warmer Rousseau vintages?

The 2010 is the precision vintage: exceptional in mineral depth, fresh acidity (9/10), and stunning finish length (ground truth). Where a warmer vintage like 2009 or 2015 leads with richness and concentration, the 2010 leads with terroir clarity and freshness. Critics increasingly rate the 2010 as among the finest long-term bets from Gevrey-Chambertin. Compare the [Ruchottes-Chambertin 2009](/wines/domaine-armand-rousseau/ruchottes-chambertin-grand-cru-clos-des-ruchottes/2009) for contrasting character.

What makes the Clos St. Jacques a special site?

The Clos St. Jacques is a Premier Cru with Grand Cru pricing and quality. The slope above Gevrey village offers exceptional drainage, limestone soils, and an orientation that produces wines of unusual depth and aging potential. Multiple prestigious domaines farm it (Rousseau, Fourrier, Jadot, Esmonin), but Rousseau's parcel is considered the reference. The 2010 vintage, with its cool-year precision, expressed the site's terroir character with unusual clarity.

What food pairs best with the 2010 Rousseau Clos St. Jacques?

The 2010's fresh, precise, mineral character calls for classic Burgundian pairings: roasted rack of lamb with herbs, aged Époisses cheese with walnut bread, mushroom preparations with depth (risotto, tart, wild mushroom braise), or whole roasted chicken with root vegetables. Vivid acidity (9/10) demands accompaniments with some richness or umami depth; mineral precision rewards foods where earthy notes emerge. Browse [Pinot Noir food pairings](/wines/varietal/pinot-noir).

How should I decant the 2010 Rousseau Clos St. Jacques?

Forty-five to 60 minutes in a wide Burgundy bowl. The 2010's brilliant natural acidity opens relatively quickly, but the deeper mineral complexity and stunning finish length emerge more fully with 45 minutes of air. Serve at 61-63F (16-17C) - slightly cooler than the often-recommended 65F for Burgundy, as the mineral precision and aromatic freshness of this vintage show best with a touch of cool temperature.