Chambolle Musigny, Les Cras, 1er Cru
Georges Roumier

Chambolle Musigny, Les Cras, 1er Cru


Destination

vintage

Broking
Broking
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2011
6x75cl
DP
£5,635.22


Georges Roumier, Chambolle Musigny, Les Cras, 1er Cru

2011

Tasting Notes


ABV:
13 %

Notes

Initially less expressive than the other Chambolles on the nose, but the flavours make a great impact on the palate – taut, incisive mineral, red cherry and stone characteristics, wonderful, flowery cherry blossom, violet and red berry fruit character. Brilliant.

Critics score


Score:
91

100

Source:
Neal Martin, Vinous

Date:
11/2022

Notes
The 2011 Chambolle-Musigny Les Cras 1er Cru is a vintage that I have not tasted for three or four years. Quite light on the nose, it feels maybe more tertiary than I would have liked, airy, some stemminess evident with aeration. The palate is medium-bodied with a sweet cherry core, redcurrant, orange rind and hints of allspice towards the finish that, to me, is beginning to show a little greenness. That said, it does cohere in the glass, and I am encouraged to raise my score over the course of an hour. Tasted blind at the Roumier Les Cras vertical at Medlar, London.

specifications

country:
France

region:
Burgundy

Appellation:


style:

Grape Variety:

Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.


Georges Roumier

Georges Roumier

The Domaine was estalished by Georges Roumier in 1924, who went on to instigate the practice of domaine bottling his family’s wines in 1945. Today the Domaine has been expanded to 11.8 hectares over 9 appellations and is run by Georges Roumier’s Grandson, Christophe. The wines are made as naturally as possible, vines are hand-tended, a large proportion of fermentations are whole bunch (up to 50%), the percentages varying a little depending on cuvée and vintage, and ageing is in barriques for as long as possible, usually 16 to 18 months, to allow for bottling without filtration. 15-25% new oak is used for the village appellations whilst 40-50% is used for the 1ers and Grand Crus. The result is intense, lively, red Burgundy that demand time and patience.

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