Georges Roumier, Domaine
Summary
Domaine Georges Roumier operates 11.8 hectares across Chambolle-Musigny's limestone-clay soils, producing primarily Pinot Noir from exceptional sites including Bonnes-Mares and Musigny Grand Crus. The third-generation family estate, led by Christophe Roumier since 1990, maintains traditional Burgundian methods while farming vines that average over 40 years old.
Heritage & Leadership
Domaine Georges Roumier was established in 1924 when Georges Roumier married Geneviève Quanquin, whose family owned significant vineyard holdings in Chambolle-Musigny. The marriage brought together prime parcels that would form the foundation of the domaine. Georges managed the estate until 1961, when his son Jean-Marie took over operations. Later, in 1982, grandson Christophe joined the domaine. Christophe Roumier, who trained in oenology at the University of Dijon, now leads the domaine's winemaking and viticulture programs. The transition preserved the domaine's family ownership structure while modernizing select technical aspects of production.
Vineyards & Wines
The domaine encompasses 11.8 hectares of vineyards, primarily in Chambolle-Musigny. Holdings include parcels in the Grand Crus of Bonnes-Mares (1.4 hectares) and Musigny (0.1 hectares), alongside Premier Cru plots in Chambolle-Musigny Les Amoureuses and Les Cras. The vineyards feature limestone-clay soils typical of the Côte de Nuits, with variations in the limestone-to-clay ratio across different parcels. Vine age averages over 40 years, with some parcels exceeding 60 years. Pinot Noir comprises 100% of plantings except for a small parcel of Chardonnay in Corton-Charlemagne.
Philosophy & Practice
The domaine employs traditional Burgundian winemaking methods, beginning with hand harvesting and careful sorting. Fermentation occurs in open-top wooden vats, with gentle extraction techniques to preserve fruit purity. The percentage of new oak varies by wine classification: 30-40% for village wines, 40-50% for Premier Crus, and 50-65% for Grand Crus. Aging typically spans 18 months in barrel. The domaine maintains low yields through pruning and green harvesting when necessary. Soil management focuses on maintaining natural balance through traditional plowing rather than chemical treatments.