Chambolle Musigny les Cras 1cru 2023 Georges Roumier

Tasting Notes

First impression is the nose. Red cherry, raspberry and violet in the nose, with the stony, almost chalky edge that Les Cras always brings. The fruit is fleshy, the acidity bright and the tannins firmer than in Roumier's Amoureuses. The finish is long, mineral and slightly savory. There is no need to rush with this wine. It should be decanted now or aged for several years.

Grape Varieties

100% Pinot Noir. So why does Les Cras differs in flavor from other Chambolle Premier Crus? It's all about location. The shallow stony-lime soils (the name itself comes from the word "crayeux", meaning lime stone) force the grapes to create structure rather than pure silk. It smells like Chambolle, but with more grip. This is the character of Les Cras, and Pinot Noir is the only grape that speaks for itself.

Cellaring Potential

Drink between 2028 and 2045. The tannins need time, and the concentration of fruit can stand up to long aging. Avoid early bottling: store horizontally at 12-14°C, away from light; expect red fruit to turn to forest floor, mushrooms and truffles after 10 years.

The Producer

Domaine Georges Roumier is located in the village of Chambolle-Musigny, and its wines are among the most sought-after in Burgundy. The domaine was founded in 1924 when Georges Roumier married a member of the Quanquin family, but its modern glory belongs to Christophe Roumier, who took over in 1992. New oak is rarely used, fermentation takes place at 32°C or below, and terroir comes first. We believe that Roumier makes the benchmark wines of Les Cras, and the largest vineyards belong to him.

Terroir & Climate

Les Cras is located on the upper slopes of Chambolle-Musigny, next door to Bonnes-Mares Grand Cru. Such a neighborhood speaks volumes. The soils here are shallow and very stony, dominated by the hard limestone of Comblanchien and Prémeaux, with a little clay. Why it matters. The stony limestone drains quickly and allows the vines to root deeply. The east-southeast location, at 280-320 meters above sea level, ensures slow and uniform ripening.

Winemaking

A characteristic choice of Roumier is the restrained use of oak. The use of 25-35% new oak in 1er Crus is enough to frame the wine without drowning out the flavors. The percentage of whole bunches varies from vintage to vintage and is determined by the ripeness of the stems. Only indigenous yeasts are used. Fermentation temperature is kept below 32°C to preserve the floral aromas characteristic of Chambolle. Aged in French oak for approximately 18 months. Filtration is light, sometimes not present at all. Fining is performed but barely noticeable.

Food Pairing

The wine has structure as well as notes of Chambolle. Some recommendations:

• Pan-roasted pheasant with pan gravy; gibier notes combine with the wine's red fruitiness.
• Coq au vin made in Burgundy.
• Beef tenderloin, simply roasted
• tannins soften the protein.
• Epoisses or aged Comté.

Serve at 16-17°C. Decant young bottles 30 minutes before drinking.