Domaine Georges Roumier is a 11 hectares domaine, considered one of the most outstanding producers in Burgundy. The domaine grows vines with no chemicals but it is not certified as organic.

Christophe Roumier has been a winemaker since 1992. His style is making fine wines, pleasingly sugary, with surprising intensity, and with excellent aging potential. Collectors appreciate Christophe Roumier’s wines for its allied to harmony and persistence structure.

Top wines are: Musigny Grand Cru, and Bonnes Mares Grand Cru. Musigny Grand Cru 2015 scored 99-100, Musigny Grand Cru 1985 scored 99 and Bonnes Mares Grand Cru 2009 scored 98+ by the Wine Advocate. Robert Parker comments on Musigny Grand Cru 2015: “The 2015 Musigny Grand Cru has a bouquet that will make you want to cry (with joy). It has astonishing purity, waves of pure red berry fruit tinged with minerals, hints of blood orange developing. There is astonishing focus here, even compared to all the vintages I have been lucky enough to taste from barrel since 2002. The palate is medium-bodied with filigree tannin, a perfect symmetry, sorbet-like freshness with orange sorbet infusing the fruit that leans towards dark cherry and raspberry on the finish. It reminds me of the 2005 Musigny from barrel. It might be even better. This may represent the peak of the 2015 Burgundy vintage: just one barrel and a quarter for the world”.

The roots go back to 1924 when Georges Roumier founded the domaine in Chambolle-Musigny. From 1982 to 1992 Jean-Marie Roumier was farming the estate together with his son Christophe Roumier who became the only rightful owner in 1992.

The domaine has most of the vineyards “en fermage” from family members whereas the Ruchottes-Chambertin plot is held on a sharecropping deal. In 2016 Domaine Georges Roumier acquired a small plot of Echézeaux, and nowadays the domaine also owns 2.5 hectare premier cru monopole Morey-Saint-Denis Clos de la Bussière.

The vines are of high average age and low yielding, but naturally so without the need for excessive pruning or green harvesting.

The grapes are sorted in the vineyard, with a sorting table at the winery since 2003. The grapes are mostly destemmed then placed in wooden fermenters.

The juice is given a cool soak at 15℃, after which the grapes are put into vats where fermentation starts. The juice is punched down twice a day and is temperature-controlled so as not to exceed 32℃.

Little new wood is used for maturation – with only 15 to 25 percent for village wines, 25 to 40 percent for premier crus, and no more than 50 percent for Bonnes Mares.