Domaine G. Roumier

Bonnes-Mares Grand Cru

2004

Vintage

Varietal

Pinot Noir

ABV

Peak 2009-2031

Where it is, June 2026

At Peak: in the heart of its drinking window (2009-2031).

In 2026 this 2004 is fully mature and sits mid-peak to late-mid in its window. It opened around 2007, entered a long peak from 2009 that runs to roughly 2031, and faces hard decline by 2040. A cooler, high-acid vintage like 2004 was never built for marathon aging, so the lighter body (5) is now resolved and savory rather than fruit-forward. There is no rush, but no reason to wait either: the acidity (7) keeps it lifted and fresh, while the tannins (6) have softened into the background. Drink over the coming years rather than holding for further development.

Related vintages

The ‘04 Bonnes-Mares Grand Cru.

A cool, classically-styled 2004 Bonnes-Mares from Roumier: lighter-framed, high-acid Pinot now fully mature and singing in 2026.

Drinking window

The arcYou are here · at peak, 2026

Tasting note

This is the transparent, cool-vintage face of Bonnes-Mares. It opens with dark cherries, cassis, and damp earth on the nose, the fruit more red-edged and savory than plush, exactly what 2004's cooler season tends to give. On the palate there is fine mid-palate depth without heaviness; the body sits at a moderate 5, so the wine reads light on its feet rather than broad. Tannins at 6 are well-integrated and fully resolved at this age, framing the fruit instead of gripping it. The defining thread is acidity at 7, vibrant and mineral, carrying espresso and white pepper accents into a long, stony finish. There is a cool-climate tension here, more nervy and high-toned than a warm vintage, and that lift is what makes the 2004 so food-friendly now. Expect earth, dried red fruit, and a faint iron-and-graphite edge to grow as it sits in the glass.

The 2004 vintage

2004 was a cool, classically-styled Burgundy vintage and the opposite of the heatwave 2003 that preceded it. A cold snap in June delayed flowering, and cool, damp conditions through July and August kept ripeness in check before fine September weather rescued the harvest. Yields ran high, and acid levels stayed notably elevated, with sometimes far more of the harsher malic acid than in 2003. The result was fresh, supple, lighter-framed reds defined by acidity rather than weight, where top Chambolle domaines made elegant, transparent wines.

About Domaine G. Roumier

Domaine Georges Roumier sits in Chambolle-Musigny, with Christophe Roumier shaping its reputation for clarity and precision. Its Bonnes-Mares spans four parcels totalling about 1.45 ha across two soils: terres rouges at the Morey end gives power, backbone, and concentration, while the terres blanches, dotted with small fossilised oysters, gives finesse, intensity, and definition. Roumier vinifies the parcels separately, then blends, which is why this wine balances structure with cool-vintage transparency.

From the cellar: pair with

Coq au vin with mushrooms

The moderate body (5) and resolved tannins (6) sit alongside braised poultry without overpowering it, while the high acidity (7) cuts the wine-and-butter sauce and echoes the dish's earthy, savory register.

Roasted squab or duck breast with cherry jus

The dark-cherry and damp-earth notes mirror the jus, the lighter frame (5) keeps the pairing from turning heavy, and the bright acidity (7) refreshes the palate between rich, gamey bites.

Aged Comté and mushroom tart

Vibrant acidity (7) slices through the nutty, fatty cheese and pastry, the gentle tannins (6) stay polite against the crust, and the wine's earthy, mineral finish flatters the umami of cooked mushrooms.

Service & cellaring

Serving Temp: 60-64F (16-18C)
Decanting: Decant 30 to 45 minutes. At 22 years old this is a mature, lighter-bodied wine, so the goal is to lift the savory aromatics and ease in air, not to soften young tannin. Pour gently off any sediment and avoid a long, aggressive decant that could tire the delicate fruit.
Cellar Storage: 55F (13C), 60-70% humidity, bottle on its side.

Track this bottle Read the Bonnes-Mares Grand Cru guide

The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.

Frequently Asked

When should I drink this 2004 Roumier Bonnes-Mares?

Drink it now and over the next several years. In 2026 it is fully mature and sits mid-peak in a window that opened in 2007 and runs to about 2031 before hard decline near 2040. As a cool, high-acid vintage it favors current drinking over long holding.

Should I decant it?

Yes, briefly. Give it 30 to 45 minutes to lift the savory, earthy aromatics and let the fruit unfurl. At 22 years old the tannins are already resolved, so a short decant off the sediment is plenty; a long, aggressive one risks tiring the delicate, lighter-bodied fruit.

What food pairs best with it?

Lean into earthy, savory dishes that suit its lighter body and bright acidity: coq au vin, roasted squab or duck with cherry jus, or an aged Comté and mushroom tart. The high acidity (7) and resolved tannins (6) make it a graceful, food-friendly mature Burgundy.

Should I cellar it longer or open it now?

There is little upside to holding. The 2004 cool vintage was built for freshness, not decades of aging, and this bottle is already at full maturity in 2026. Store it at 55F on its side if you wait, but plan to drink within the coming years rather than chasing more development.

What should I open next in a similar style?

Stay in cool-climate, high-acid Pinot territory. Explore more grand and premier cru reds in the [Burgundy cellar guide](/wines/region/burgundy), browse other [Pinot Noir wines](/wines/varietal/pinot-noir), or compare a younger neighbor with the [2020 Domaine Comte Georges de Vogüé Bonnes-Mares Grand Cru](/wines/domaine-comte-georges-de-vogue/bonnes-mares-grand-cru/2020).