2008 | Domaine Georges Roumier | Musigny

A high-toned, perfumed and very fresh red pinot fruit nose introduces precise medium-bodied flavors that are well-detailed, pure. The wine offer a discreet touch of minerality on the supple but solidly complex finish. A lovely, forward.

Reviews:

• Wine Advocate: Haunting, high-toned scents of kirsch, rowan, lily, heliotrope, and cinnamon lead to a bright, searching palate impression piquantly tinged with cherry pit, brown spices, and underlain with dark forest floor emanations. Ultra-fine tannins and a deep, umami-rich meaty finishing savor take this startlingly far from the "fruit syrup" expression of de Vogue's equally impressive Musigny of the vintage.

• John Gilman: Superb bouquet hops from the glass in a blaze of red and black cherries, smoke, complex minerality, bitter chocolate and gentle top note of violets.

Producer Information

Domaine Georges Roumier is a wine producer based in the Côte de Nuits village of Chambolle-Musigny, where it produces some of Burgundy's most expensive, highly rated, and sought-after wines. The Roumier story began when Georges Roumier married Genevieve Quanquin in 1924. Quanquin had family vineyards in Chambolle-Musigny, which Roumier began to expand upon. Instead of buying plots outright, Roumier used the French sharecropping/lease system of métayage, whereby an individual cultivates the land for the owner in exchange for a proportion of the produce, to build up the domaine's range. Roumier began with small plots in Musigny, moving onto Bonnes Mares as well as securing two plots in Clos de Vougeot. Most recently, Domaine Georges Roumier expanded into Ruchottes-Chambertin, where it is entitled to two thirds of the harvest from a 0.5 hectare (1.2 acre) parcel owned by Michel Bonnefond. The other third is sometimes encountered as Ruchottes wines labeled with the Bonnefond name (the wine is identical to the Roumier version). When Georges Roumier died in 1965, his son Jean-Marie took over the winemaking. Eventually Christophe, Jean-Marie's son, took over and is the domaine's current winemaker. His focus is very much on the terroir, so new oak is used sparingly and the temperature of the ferment is kept low to allow for the delicacy and fragrance of the wine to shine through.

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