Iron Gate Auctions
Timed Auction

IronGate Fine Wine Auction

Tue, Apr 30, 2024 10:00AM EDT - Tue, May 7, 2024 08:00PM EDT
  • 2013
  • 750ml
  • France
  • Burgundy
  • Pinot Noir
  • Red
  • EE4532
  • EE4532
Lot 281

2013 Domaine Armand Rousseau Ruchottes Chambertin Clos des Ruchottes Monopole Grand Cru - 1 bottle(s)-750ml format

Estimate: CAD$1,000 - CAD$1,400

Bid Increments

Price Bid Increment
CAD$0 CAD$20
CAD$500 CAD$50
CAD$1,000 CAD$100
CAD$2,000 CAD$200
CAD$3,000 CAD$250
CAD$5,000 CAD$500
CAD$10,000 CAD$1,000
CAD$20,000 CAD$2,000
CAD$50,000 CAD$5,000
CAD$100,000 CAD$10,000
This lot is comprised of 1 bottle(s) of 2013 Domaine Armand Rousseau Ruchottes Chambertin Clos des Ruchottes Monopole Grand Cru - 750ml. Estimate for this lot is between $1000 - $1400 with a reserve of $700. The wine in this lot belongs to collection 11038.

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All lots are located in Calgary, Alberta, Canada.  Confirmation of pickup or delivery of Iron Gate Commercial Auction winnings must be made within 60 days of auction close. Thereafter, your winnings will be subject to storage fees, including a $75 setup, subsequent $5.00/case/month and $1.25 per bottle fee for inventory services. If no contact has been made within two years, auction winnings will be considered abandoned.


It is the responsibility of the buyer to make all arrangements for insuring, packing and removing the property purchased and any assistance by the Auctioneer, or the employees of, agents or contractors in packing and removal shall be rendered as a courtesy and without any liability to them. The Auctioneer shall not be liable for any errors or omissions or damage caused by packers and shippers, notwithstanding the fact that the Auctioneer may have recommended such shippers or packers to the purchaser.

An established Toronto collector and client of Iron Gate. Wines were purchased from trusted agencies and LCBO vintages, and have been stored in a temperature and humidity-controlled home cellar until being brought to auction.
The wine in this lot has a score of 92-94 from Robert Parker and the following tasting note -The 2013 Ruchottes-Chambertin Grand Cru is another that Frédéric was enthusing over as we tasted through the barrel samples. Sure, it has a refined bouquet- strawberry, raspberry preserve, fine minerality and a touch of undergrowth. For me, the palate does not have the complexity as Mugneret-Gibourg’s or even the Charmes- or Mazis-Chambertin. A second barrel shows more energy and vibrancy, the fruit slightly more confit, so let us see how it turns out once in bottle. There he is again. As I fumbled trying to open the wrought iron gate chez Rousseau, the legend that is Charles Rousseau, innings of 91 not out, exited the small cabin where he spends his day in quiet repose to help me inside. Sure, he looks a little gaunt, his gait slower and fragile, the caducity of life evident to see and yet remains the history of Burgundy made flesh, blood and charisma. Winemaker Frédéric Robert was on hand as usual to guide me through the barrels, always one of the most candid vignerons in Burgundy. Before embarking upon the tasting he mentioned that the fate of the village cru vines from Château de Gevrey has not been decided, choosing to wait until quality reaches a level where it will merit joining their portfolio (no pressure for the vines there then.) However, one parcel owned by the economically-titled ‘Ng’ family has now augmented their plot of Lavaux Saint Jacques. Like many winemakers, Frédéric was somewhat surprised and relieved to find how well their 2013s had turned out, although he cautioned that the barrels can change from day to day (and with this in mind I often tasted from two or three to aim for a representative sample blend.) Here they commenced the harvest on October 1 - as is customary a little earlier than other growers, some of whom unsheathed their secateurs around four days later. But he told me that the fruit seemed to have reached its full ripeness level and with the impending gloomy forecast felt there was little point in waiting. And like others, he found the malolactic fermentation stubbornly slow, though most had finished by the end of May.