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Georges Roumier Bonnes Mares Grand Cru 2002

Pinot Noir from Burgundy, France
  • WS97
  • RP97
0% ABV
  • WS95
  • RP93
  • WS98
  • RP98
  • BH96
  • RP97
  • WS93
  • WE95
  • RP91
  • BH91
  • WS94
  • RP95
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Currently Unavailable $139.99
Try the 2011 Vintage 899 97
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Winemaker Notes

"A beautiful red, dense and broad, with concentrated black cherry, plum and mineral flavors. Shows an old-vine richness and is backed by a firm structure, with ripe, fine-grained tannins. Fine length. Best from 2012 through 2025."
-Wine Spectator

Critical Acclaim

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WS 97
Wine Spectator
RP 97
Robert Parker's Wine Advocate
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Georges Roumier

Georges Roumier

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Georges Roumier, Burgundy, France
From its beginnings all the way up to the present, Domaine Georges Roumier has maintained one of the best reputations in Burgundy. Their superb wines are also amazingly dependable and consistent in quality. Georges Roumier began the enterprise in 1924 and operated it until his retirement in 1961, when the estate was divided among his children. After his death in 1965, his son Jean-Marie ran the domaine and made the wines. Adopting his father's métier, Jean-Marie's son Christophe became a talented winemaker as well, and bought out his uncles in 1992.

In the vineyard, Christophe Roumier prefers a high vine age and rigorous pruning, resulting in small yields. In the winery, all aspects of the Roumier vinification are completely traditional: a very warm, 18 day maceration, use of 25% new wood barrels (with a slightly higher percentage for the Grands Crus), and egg white fining. Since 1988 the domaine has discontinued the practice of filtration, and the entire cellar has been air-conditioned, allowing a 4-5 day pre-fermentation maceration of grapes.

Domaine Georges Roumier is one of the finest sources of classic, long-lived red Burgundies, with wines that demonstrate fruit, spice, and balance, with substantial tannins. Simply put, Roumier wines are brilliantly made. They are rich, fragrant wines with characteristic aromas of cherries and berries, and often need 4-5 years to show their great depth and harmony. They are also very long-lived, lasting up to twenty years.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS94469_2002 Item# 81898