====== 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]