Wine Advisor
Georges Roumier, Chambolle Musigny 2012
View analysis
Description
Tasting notes
Reviewed by: Antonio Galloni
Dark cherry, plum, menthol, cloves and licorice all meld together in the 2012 Chambolle-Musigny. This is a surprisingly dark, fleshy Chambolle by Roumier standards. The flavors are layered, deep and resonant throughout. A powerful village level Chambolle, the 2012 should offer a decade-plus of hugely rewarding drinking.
Reviewed by: Stephen Tanzer
Bright medium red. High-pitched aromas and flavors of raspberry, menthol, mint and crushed rock. Juicy and energetic for 2012 and perhaps already shutting down in the bottle. Almost painful on the back end today. This serious, firmly tannic village wine should be cellared at at least a few years.
Reviewed by: Stephen Tanzer
(85% destemmed): Bright red-ruby. Blackberry and black cherry on the musky nose. Juicy and impressively concentrated for village wine, with supple but urgent crushed dark berry flavors joined on the end by a note of bitter chocolate. An outperformer in the making. (By the way, if you happen to see a bottle of the 2012 Bourgogne Rouge, which Roumier told me is already oversubscribed, grab it. This wine boasts incredible fruit intensity and length for its appellation.)
About the Producer
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.
1985(1)2001(1)2002(1)2003(1)2004(2)2005(4)2006(4)2007(1)2008(2)2009(1)2011(5)
Package Size
