Tasted at the IMW horizontal at Vintners Hall. This is very muted on the nose – so different from Bussiere. Wild strawberry, sweet pea, a touch of orange-blossom and then with time it gradually unfurls. Very enticing but it needs aeration. The palate is very well balanced with pure raspberry, wild strawberry fruits, great sense of mineralite coming towards the finish that still has some unresolved new oak to embrace. Very focused towards the finish and great length. Excellent. Drink now-2018. Tasted March 2009.

The 2006 G. Roumier Chambolle-Musigny is deep, perfumed and rather silky, and still relatively youthful, with plenty of life ahead. The tension and purity that is so typical of Roumier’s wines is present in spades here, though clearly this village wine lacks the flesh of Les Cras or Les Amoureuses. Egon Müller makes some of my favorite wines in the world, and therefore, besides buying for my cellar, I always try them on any other chance I get.

Redcurrant and spices on the nose, lifted by a floral topnote. Juicy, pure and on the lean side, with fresh red berry and floral flavors leading to a slightly dry finish. In a fruity style but less fleshy than the young 2007.

Ginger, cardamom, and hints of conifer and resin tinge bright cherry and red raspberry fruit in the nose of Roumier's 2006 Chambolle-Musigny. Lean and moderately polished on the palate, this is an excellent exhibit of the invigoration and levity of which the vintage is capable, and a bottling I would plan to enjoy over the next 3-4 years. Rigorous triage - along with Christophe Roumier's seemingly intuitive sense for the limits and potential of the vintage - have resulted in a set of 2006s here that are youthfully generous, but in the best instances will be well worth cellaring. The fermentative regimen and elevage (including no racking until assemblage, to maximize contact with lees convey both fat and structure; yet early bottling to preserve fruit) were tailored to the vintage, whereas the regimen of new wood was little changed from other recent years, meaning around one-third for the premier crus. Stems were selectively included, up to something over one-third in the grand crus. I tasted these wines from barrel at 14 months and again from bottle at 18, and they had in most instances both gained textural allure as well as structure and refined their flavors, clearly demonstrating the success of Roumier's strategy. Importer: Diageo Chateau and Estate Wines Company, New York, NY; tel. (212) 419-1400

A very Chambolle nose that is airy, elegant, fresh and bright dissolves into round, supple and relatively easy barely medium weight flavors that possess a bit more of everything. This is delicious and if not overly complex, certainly energetic and clean.