Les Cras is Domaine Georges Roumier's largest Premier Cru and the wine many followers of the estate buy to understand its style. The 2005 has aged into a concentrated, perfumed Chambolle with plenty of life left.
About This Wine
The domaine owns about 1.75 hectares of Les Cras, planted on east to south-east facing slopes at 275 to 300 metres. The soil is chalky marl, full of fossilised shells, and it gives the wine a marked mineral, almost chalky grip. Vines average around 45 years old. Most of the fruit is destemmed and the wine sees about a quarter new oak. 2005 was a ripe, structured vintage, and this bottle pairs dark and red fruit with the site's firm, fresh backbone.
Tasting Profile
- Nose: Blackberry, raspberry and red cherry, with violet, forest floor and a dusty chalk note.
- Palate: Polished and creamy yet fresh, saturated black and red fruit with a chalky, mineral grip.
- Finish: Precise and persistent, with cherry stone, flowers and a light citrus lift.
Serving & Food
Serve at 16°C in a Burgundy glass after an hour in a decanter. Drinking well now and should hold into the early 2030s. Good with roast duck and cherries, veal with morels, or a simple roast chicken with jus.
How to Enjoy
Burgundy drinkers who want Roumier's style in a mature, top-vintage bottle.
Product Details
Producer: Domaine Georges Roumier (Christophe Roumier)
Appellation: Chambolle-Musigny 1er Cru Les Cras
Region: Chambolle-Musigny, Côte de Nuits, Burgundy
Country: France
Vintage: 2005
Grape: Pinot Noir
Format: 750mL
About the Domaine
Domaine Georges Roumier was founded in 1924, when Georges Roumier married into a Chambolle-Musigny vineyard family, and began bottling its own wine in 1945. Christophe Roumier, Georges' grandson, now runs the estate from the family cellars in the village.
Holdings are small and spread across some of Chambolle's best sites, from Bonnes-Mares and a sliver of Musigny to Les Amoureuses and Les Cras. Fermentation relies on native yeasts, extraction is gentle, and the wines are bottled unfined and unfiltered after about 16 months in barrel.