| Region of production: | Côte d’Or |
| Winery Location: | Chambolle-Musigny |
| Year Established: | 1924 |
Vineyard Holdings
11.84 ha
- Bonnes Mares Grand Cru: 1.39 ha Pinot Noir, planted in 1967
- Musigny Grand Cru: 0.1 ha Pinot Noir, planted in 1930
- Charmes-Chambertin Grand Cru: 0.27 ha Pinot Noir, planted in 1972
- Ruchottes-Chambertin Grand Cru: 0.54 ha Pinot Noir, planted in 1967
- Corton-Charlemagne Grand Cru: 0.2 ha Chardonnay, planted in 1968
- Chambolle-Musigny Les Amoureuses Premier Cru: 0.4 ha Pinot Noir, planted in 1947
- Chambolle-Musigny Les Cras Premier Cru: 1.76 ha Pinot Noir, planted in 1961
- Morey-Saint-Denis Clos de la Bussière Premier Cru (monopole): 2.59 ha Pinot Noir, planted in 1977
Top Wines Produced
- Bonnes Mares Grand Cru
- Musigny Grand Cru
- Charmes-Chambertin Grand Cru
- Ruchottes-Chambertin Grand Cru
- Corton-Charlemagne Grand Cru
- Chambolle-Musigny Les Amoureuses Premier Cru
- Chambolle-Musigny Les Cras Premier Cru
- Morey-Saint-Denis Clos de la Bussière Premier Cru (monopole)
Average Total Production
- N/A
Summary
Since Christophe Roumier joined the family domaine in 1982, this domaine has become one of the absolute elite producers in Burgundy. It was founded in 1924 with the marriage of Georges Roumier to Geneviève Quanquin of Chambolle-Musigny, whose dowry included 12 hectares of premiers and grands crus. Domaine bottling began in 1945. Over time the family added the Clos de la Bussière monopole, a small parcel of Corton-Charlemagne and an even smaller slice of Musigny Grand Cru. Today, the domaine boasts many old vines; in order to maintain a high average vine age Christophe prefers to replace individual missing vines rather than replant entire vineyard blocks. All vineyards are plowed, no herbicides are used, and insecticides and synthetic fertilizers are also avoided. Low yields are achieved through severe pruning and de-budding in spring. Like Mugnier, Christophe Roumier prefers to train his mature vines as single Guyot with a long cane, removing every other shoot early in the growing season to promote good spacing and ventilation of the vine canopy. This is a domaine of impeccable quality, and the worldwide demand for these wines means they are now very difficult to find.
Style & Vinification Techniques
The Roumier wines are clean and expressive when young but capable of great development over time. Grapes are sorted in the vineyard and at the winery, then partially de-stemmed depending on vine age and fruit condition. Fermentation begins slowly with native yeast, and pigeage begins once fermentation commences; grapes stay on the skins for about three weeks. After pressing, the press wine is kept separate from the free-run juice; it is later added back if the blend is harmonious. New oak is kept in check: 20% new for village-level wines, 25-35% for premier crus and 35-45% for grand crus. The wines spend 15-18 months in oak prior to being bottled without fining or filtration.
Producer Website: G. Roumier