Domaine Georges Roumier
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Domaine Georges Roumier,
For laying down,
This is also brilliantly perfumed if not quite as elegant as the Amoureuses with its broad ranging nose of earth, red currant, plum liqueur and lovely floral notes. There is a firm minerality to the remarkably rich, powerful and concentrated big-bodied flavors that possess both excellent volume and first-rate punch on the hugely long and youthfully austere finish. This is a stunner of a wine that will need pretty much all of 15 years, and perhaps even 20, to arrive at its full majority.
Allen Meadows - burghound.com - Jan 2014
Allen Meadows - burghound.com - Jan 2014
En Primeur
Bottle 6 x 75cl 2cs
£5,100.00
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En Primeur
Bottle 3 x 75cl 1cs
£3,000.00
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Original Carton
Bottle 6 x 75cl 1cs
£1,700.00
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Bottle 3 x 75cl 1cs
£4,900.00
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Bottle 6 x 75cl 1cs
£6,160.00
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Domaine Georges Roumier,
For laying down,
This is as sensational as you would expect. The nose is a glorious expression of the vineyard with the typical, slightly wild touch on top of the velvety richness. There is a magnificent wealth of fruit in the mouth, with an impeccable structure of ripe tannins to back it up. Start drinking this wine as it begins its second decade. Drink 2015-2025.
Bottle 6 x 75cl 1cs
£22,500.00
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Bottle 12 x 75cl 1cs
£2,178.00
Bottle 12 x 75cl 1cs
£3,600.00
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New To BBX
Bottle 6 x 75cl 1cs
£800.00
New To BBX
Bottle 12 x 75cl 1cs
£1,600.00
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Bottle 6 x 75cl 1cs
£1,700.00
New To BBX
Bottle 6 x 75cl 1cs
£2,000.00
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Bottle 3 x 75cl 1cs
£1,995.00
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Bottle 6 x 75cl 1cs
£1,625.00
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New To BBX
Bottle 6 x 75cl 1cs
£11,950.00
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The domaine was founded in 1924 by Georges Roumier, who began domaine bottling in 1945. He was succeeded in 1957 by his son Jean-Marie and now grandson Christophe, who joined his father in 1982 and took over completely in 1992. Most of the wines are rented (en fermage) from family members although Ruchottes Chambertin is held on a share cropping deal with an external proprietor, Michel Bonnefond. The wines are seductively fruity in their youth yet with excellent ageing potential.
The grapes are sorted in the vineyard, with a table de tri at the winery since 2003. They are mostly destemmed, albeit depending on vineyard and vintage, with a few more stems being used recently – then placed in wooden fermenters. The juice is given a cool soak at 15° then allowed to start naturally. The juice is punched down twice a day and temperature controlled so as not to exceed 32°C.
There is no great reliance on new wood in the maturation cellar, with 15-25% being used for village wines, 25-40% for premiers crus and no more than 50% for Bonnes Mares. In recent years Christophe has been searching for, and achieving, a greater sense of precision in his wines.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.