Roumier

=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]