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2009 Christophe Roumier Ruchottes-Chambertin

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Latest Sale Price

February 18, 2024 - $1,025

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RATINGS

94Vinous / IWC

...super-intense and powerful. Hints of graphite, flowers and dark fruit...

94Burghound.com

...intensely floral nose is exceptionally fresh and displays additional notes of truffle, earth and high-toned red currant aromas that are followed by rich, intense and stony medium-bodied flavors that possess excellent complexity and even better persistence.

17Jancis Robinson

PRODUCER

Christophe Roumier

Christophe Roumier is the grandson of Georges Roumier, founder of the legendary Georges Roumier domaine. Christophe took over Domaine Georges Roumier in 1990 when his father, Jean-Marie, retired. In 1994 Christophe also started leasing Grand Cru vineyards in Gevrey-Chambertin, Charmes-Chambertin and Ruchottes-Chambertin. He bottles these wines under his own name. He also leases Chambolle Villages and Les Cras Premier Cru parcels and bottles them under his name. Roumier is a highly regarded winemaker, whether he is bottling under the family label or his own. Robert M. Parker Jr. has noted that the Georges Roumier “is undoubtedly one of the finest sources of classic, long-lived red burgundies….All aspects of the estate’s winemaking are completely traditional.”

REGION

France, Burgundy, Côte d'Or, Côte de Nuits-Villages, Gevrey-Chambertin, Ruchottes-Chambertin

Ruchottes-Chambertin is an 8.1-acre Grand Cru vineyard in Gevrey-Chambertin. Located just north of Mazis-Chambertin, the soil is thin and rocky and the slope is steep. In fact the name Ruchottes comes from “rochers,” or rocks. The principal proprietors are Armand Rousseau, 2.5 acres; Mugneret-Gibourg, 1.6 acres; and Frederic Esmonin, 1.45 acres. Fewer than 1,000 cases of wine are produced annually from this vineyard.

TYPE

Red Wine, Pinot Noir, Grand Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.