Background information


In vintage 1996: no information about batonage. (Note: Roumier suspects H2O2 affected the corks in his Corton Charlemagne and caused premature oxidation)
In vintage 2005: Roumier now using paraffin-only corks (no silicone). As an experiment, 50% of Roumier's Corton is being bottled with corks washed only in hot water (i.e. no peroxide).

Wines

1992

  • Corton Charlemagne (Jan 2006): 3 bottles were perfect [Dwight Merriman]
  • Corton Charlemagne (July 2015): Deepish gold color but a bright color and vibrant acidity with no signs of premox. [Ken Lamb]

1996

  • Corton Charlemagne (Sep 2004): tired aromas and flavors and "fading fast" [John Gilman]
  • Corton Charlemagne (): Christophe Roumier reports that there is substantial variation and oxidation among bottles he retained for himself which have never left the estate; residual H2O2 in the corks is suspected [Don Cornwell for Christophe Roumier]

1998

  • Corton Charlemagne (Jan 2006): slightly oxydized, though a lot blew off after 2 hours in the decanter at room temperature. Drink 'em if you got 'em. [Michel Robert Abood]

1999

  • Corton Charlemagne (Sept 2006): completely oxydized, but turned out to be good cooking wine. [Michel Robert Abood]

2002

  • Corton Charlemagne (June 2010): completely oxydized. bummed out. [Jimmy Sobeck]
  • Corton Charlemagne (Sept 2010): ordered at a restaurant in France and it was very much oxidized; rejected it and ordered something else (MSaviage)

2004

  • Corton Charlemagne (February 2009): not oxidised, showing beautifully. [Tom Reddick]
  • Corton Charlemagne (April 2009): not oxidised, showing beautifully. [Tom Reddick]
  • Corton Charlemagne (August 2014): not oxidised, excellent. [droch]
  • Corton Charlemagne (Aug 2014): Not oxidized [R Younger]