After his wedding in 1924, Georges Roumier inherited a flew plots from his wife's family domain. He manages this domain which at the time spread over several plots from Chambolle-Musingny and Bonnes-Mares appellations. At the end of the Second World War the domain rapidly developed and the Roumier wines became increasingly popular. In 1945 Georges Roumier started to bottle at the domain. He expanded the business by buying different parcels at Bonnes-Mares and Clos Vougeot and by acquiring a complete clos in 1953, the Clos de la Bussière, situated at Morey-Saint-Denis. His son, Jean-Marie Roumier, continued this development and added Corton Charlemagne and Musigny appellations to the domain. Today the domain has 11.8 hectares among the most renowned from Côte de Nuits. Two cuvées (Charmes-Chambertin and Ruchottes-Chambertin) come from parcels in sharecropping. They are labeled Christophe Roumier but have received the same care than the ones from the domain's team.
The domain uses integrated pest management: no fertilisers or herbicides, and hand-picked, perfectly-ripe grapes. After a meticulous sorting and partial de-stalking, the grapes are ready to be vinified. They are then matured for 15 to 18 months.

Domaine Roumier is reputed for its fascinating and complex terroir, making it one of the jewels in Burgundy’s crown. Its reputation has been built up over the years through consistent efforts to produce ever increasingly high-quality wines. The winemaker tends his Pinot Noir vines with rigorous, sustainable viticulture practices based on organic farming methods. Planted on clay-limestone soils, the vines enjoy a favourable east-facing exposure. The grapes are hand-picked once they have reached optimum ripeness, transported to the winery in small skips, where they are meticulously sorted on a vibrating sorting table. Traditional, low-intervention winemaking methods are consistently used.
The striking violet-red colour reveals an expressive bouquet of red and black fruit combined with elegant notes of rose and spice. The fleshy, fresh palate affirms the aromas of the nose while building to a persistent, flavoursome finish.