Domaine Christophe Roumier
Christophe Roumier has been on a roll in recent vintages, far outperforming the Burgundy average in every vintage since 1992. Roumier began harvesting on the 23rd in 1998, picking his crus in three intense days of good weather, with ripe skins and good ripe fruit flavors. Fruit picked later, after another round of rain, had to be strictly sorted due to rapidly spreading rot. All of the '98 fruit was destemmed. The estate-wide yield was just 24 hectoliters per hectare, according to Roumier-or about half as high as that of 1999. Potential alcohols in '98 were in the healthy 12.0%-12.8% range, said Roumier, pHs were about average, and total acidity was on the low side, as in '97. But less acidification was needed for the '98s than in the previous year. Roumier planned to begin bottling in January. In recent years, Roumier has maintained the temperature of fermentation at around 32oC rather than bringing it down to 28o. The higher temperature, he explains, helps to polymerize the tannins and avoid any bitterness in the finished wines.
From 1998 and 1997 Red Burgundies (Mar 2000) by Stephen Tanzer
1998 Ruchottes-Chambertin
Color: Red
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1998 Charmes-Chambertin
Color: Red
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1997 Ruchottes-Chambertin
Color: Red
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