Domaine Rougeot

In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press the fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.Pierre-Henri’s experience travelling throughout France gives him a unique vision that hews strongly to Burgundian tradition with a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond. Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance. Each terroir from Aligoté and Passetoutgrain through Premier Crus is bottled as a single-vineyard designate. The wines are energetic, precise, and delicious. It’s simply astounding that the domaine has maintained a quiet profile while producing such compelling wines. It will be even more astounding if that continues.

Wines

Bourgogne Aligote ‘Les Plumes’ San Soufre

Varietal: Aligote

Color: White

Farming Practice: Organic

Organic. 100% Aligote. The entire production of Bourgogne Aligote from les Plumes is bottled sans soufre. The vineyard is 1.5 hectare in size and the vines that were planted 1950s and 1980s grown on clay-limestone soils. Hand-harvested, direct pressing in whole bunches untrimmed, and cold settling for 2 days. Alcoholic fermentation with natural yeasts begins in a concrete vat and then pumped into French oak barrels to undergo malolactic fermentation. No sulfites added.

Bourgogne Blanc ‘Clos des Six Ouvrées’

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. 100% Chardonnay. “Clos des 6 Ouvrées” vineyard is located within the Domaine’s walls, at the base of the hill of Meursault, and mere metres from the “Les Chevalières” climat. It is the ideal location to grow great quality Chardonnay and this Bourgogne is often called the “Petit Meursault” within the range. This Clos is only producing six to eight barrels a year. Hand-harvested, direct pressing in whole bunches untrimmed, and cold settling for 2 days. Alcoholic fermentation with natural yeasts begins in a concrete vat and then pumped into French oak barrels to undergo malolactic fermentation (5% new oak). Aging in oak barrels for 18 months.

Bourgogne Blanc ‘Grandes Gouttes’

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. 100% Chardonnay. The lieu-dit “Les Grandes Gouttes” sits at the southern edge of Meursault on border with Pugligny, just a few hundred meters below the Premier Cru vineyard Les Charmes. The vineyard is only a hectare size and the vines were planted between 1950 – 1980 on clay-limestone soils. Hand-harvested, direct pressing in whole bunches untrimmed, and cold settling for 2 days. Alcoholic fermentation with natural yeasts begins in a concrete vat and then pumped into French oak barrels to undergo malolactic fermentation (5% new oak). Aging in oak barrels for 18 months.

Bourgogne Passetoutgrain ‘Les Vérchères’

Varietal: Gamay, Pinot Noir

Color: Red

Farming Practice: Organic

Organic. 70% Gamay and 30% Pinot Noir. Both grapes are sourced from “Les Vercheres” harvested at the same time and co-fermented to produce this Passetoutgrain. The vines range from 40 to 70-year-old (planted in 1950s and 1980s) and grown on clay-limestone soils. Hand-harvested and vinified 100& whole cluster with natural yeast and no sulfur during vinification or elevage. Fermentation occurs in concrete tanks with 15-18 days maceration and 1-2 pump overs per day. Aging in oak barrels for 12 months on the fine lees.

Bourgogne Rouge ‘Les Lameroses’

Varietal: Pinot Noir

Color: Red

Farming Practice: Organic

Organic. 100% Pinot Noir. “Les Lameroses” is located in the northern part of Meursault below the village of Volnay. The vines range from 40 to 70-year-old (planted in 1950s and 1980s) and grown on clay-limestone soils. Hand-harvested and vinified 100& whole cluster with natural yeast and no sulfur during vinification or elevage. Fermentation occurs in concrete tanks with 15-18 days maceration and 1-2 pump overs per day. Aging in oak barrels for 8-10 months on the fine lees.

Meursault ‘Sous la Velle’

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. 100% Chardonnay. Sourced from over 55-year-old vines on a 2.5 hectare “Sous la Velle” climat. The vineyard is located at the foot of the Meursault hill, opposite the Chateau de Meursault. It means “Under the village”. In that part of Meursault, we find much richer soils and less limestone. Hand-harvesting, direct pneumatic pressing in whole bunches untrimmed, cold settling for 2 days, alcoholic fermentation with native yeasts and malolactic fermentation in barrels. A long maturation in oak barrels for 18 months (15% new). No batonnage.

Meursault 1er Cru ‘Les Charmes’

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. 100% Chardonnay. Sourced from one of the emblematic vineyards of Meursault “Les Charmes,” this is a rich, powerful, aromatic wines. Marc Rougeot says “the higher the appellations rank, the less work you have to do at the winery”. He is right. “Les Charmes” climat grows on limestone and marl soil with ideal exposure to the morning sun (south, South-East). The vineyard is very well tendered and delivers beautiful grapes, caviar like in size, even in challenging weather conditions. “Les Charmes” is harvested by hand. The grapes are collected in small boxes for minimum handling and to avoid leaking juice that could oxidize and spoil the wine. The wine must undergo alcoholic fermentation and malolactic fermentation in oak barrels, 20% being new. After eighteen months of maturation without battonage, the wine is bottled.

Pommard ‘Clos des Roses’

Varietal: Pinot Noir

Color: Red

Farming Practice: Organic

Organic. 100% Pinot Noir. “The Clos des Roses” is located just below the village of Pommard, surrounded by stone walls on three sides and the small stream on the other. In this part of the village one can find ancient alluvial soils. This specific plot of Pommard can be sensitive to rot because of its proximity to the Pommard river. To avoid any risk, the team at Domaine Rougeot keep a very close eye on the winery sorting table, to make sure there are no rotten grapes. The grapes go directly to the vat with 90 % whole cluster, there is 1 or 2 cap punching during the vinification, and a rather long vatting period of three weeks for soft extraction occurs. During this period, the wine is pumped over the cap to get a stronger color and to extract the nice flavors that the berries offers. Then the wine is pumped into oak barrels, 25% new oak barrels, for its maturation of 18 months before bottling.

Saint Romain ‘La Combe Bazin’

Varietal: Chardonnay

Color: White

Farming Practice: Organic

Organic. 100% Chardonnay. “La Combe Bazin” is the oldest vineyard at the domaine, planted over 90 years ago (in 1920s). At 350 m altitude, this 90-year-old vine on a limestone slope gives, thanks to its small yields, a dense and balanced wine. Hand-harvesting, direct pneumatic pressing in whole bunches untrimmed, cold settling for 2 days, alcoholic fermentation with native yeasts and malolactic fermentation in barrels. A long maturation in oak barrels for 18 months (15% new).

Volnay 1er Cru ‘Les Santenots’

Varietal: Pinot Noir

Color: Red

Farming Practice: Organic

Organic. 100% Pinot Noir. Volnay “Les Santenots” is technically located in the village of Meursault, though vignerons discovered long ago that there is a larger demand for Volnay than Meursault Rouge, and wisely arranged to label reds from their northernmost vineyards as Volnay. Hand-harvested and the grapes are sorted in the vineyard on the vine. When the grapes arrive at the winery they all go on the sorting table to refine the sorting. The grapes are then brought gently into the stainless steel vat with 90% of whole cluster for alcoholic fermentation. There is 1 or 2 cap punching during the vatting period and the extraction of the tannins, colors and flavors happens within the three weeks of the vatting period and some pumping overs. After the wine is pumped into oak barrels (35% new oak barrels used), the wine undergoes an 18-month maturation before bottling.

Press