Welcome!Thank you for visiting! We look forward to seeing you.Welcome!Email is used by othersPlease enter user emailpassword reset link is sent to your email , the link will be expired in 30 mins
🏰 The 2010 Georges Roumier Bourgogne Rouge is a testament to the quality that can be achieved even at the regional level from this esteemed producer. The 2010 vintage in Burgundy was challenging due to a December 2009 frost and poor weather during flowering, which severely compromised production. However, the wines from Roumier in 2010 are noted for their total transparency and finesse, with the best examples being magical. This particular Bourgogne Rouge is described as a very pretty wine, showing fleshiness and fine overall balance. It offers aromatic and elegant notes of darker red berries and earthy florals, with superb precision on the palate, tons of minerality and acidity, and very ripe, suave tannins. Expect sweet red berries, flowers, and licorice to wrap around an attractive finish. It's praised for its pure, fine, and interesting fruit. 【 Exceptional regional Burgundy with Roumier's signature finesse 】
🍴 This elegant Pinot Noir is a fantastic match for poultry, especially roasted chicken or duck, as well as veal, game birds, and mushroom-based dishes. Its earthy and red fruit notes also complement lighter charcuterie and mild cheeses.
🥂 Ideal for a refined dinner with friends or a special occasion where a high-quality, expressive Burgundy is appreciated. It's drinking well now but has the structure to age further.
BACKGROUND
Domaine Georges Roumier is a wine producer based in the Côte de Nuits village of Chambolle-Musigny that produces some of the most expensive, best-rated and most popular wines in Burgundy. The winery did not purchase the land directly, but used the French sharecropper/lease system, in which individuals farmed the land for the owner in exchange for a certain percentage of agricultural products. Now, Christophe has taken over the work of the winery and has become the owner of the winery. The current winemaker of the village. He pays close attention to terroir, so little new oak is used, and fermentation temperatures are kept low to allow the wine’s delicious flavors and aromas to shine through.