FREE DELIVERY OVER £150
Domaine Rougeot Meursault "Sous La Velle"
£53.83

Domaine Rougeot

Domaine Rougeot Meursault "Sous La Velle"

Country: France 
Region: Burgundy
Grape: Chardonnay
Colour: White
Bottle Size: 75cl
Alcohol: 13%
Vintage: 2016
Organic

Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulphur wines since he returned to the family Domaine in 2010. 

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulphur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.  Each individual terroir is bottled separately though often there is a bottling with a small addition of sulphur and one with zero added.

Whites are new wave Meursault so tension over fatness but still with a richness of fruit that typifies the village.  Reds are whole bunch fermentations, the Passetoutgrain is a field blend of 30% Gamay and 70% Pinot Noir 

Vinification is done with natural yeasts, with élevage in a mix of new and old barrels.  Marc often experiments with different types of wood such as chestnut and acacia.  Minimal SO2 added at bottling, minimal use during fermentation and élevage depending on vintage.  The “Sous la Velle” is harvested and sorted by hand in the vineyard.  The grapes are then sorted a second time at the winery. They are pressed gently with a pneumatic press for hours.  The wine undergoes its alcoholic fermentation in a vat and is then pumped into oak barrels.  They use 15% new oak barrels to add extra body and richness to the wine.  In order to complete its maturation, the wine spends 18 months in oak barrels without batonnage and is then bottled. 

PRODUCER NOTES

Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulphur wines since he returned to the family Domaine in 2010. 

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulphur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.  Each individual terroir is bottled separately though often there is a bottling with a small addition of sulphur and one with zero added.

Whites are new wave Meursault so tension over fatness but still with a richness of fruit that typifies the village.  Reds are whole bunch fermentations, the Passetoutgrain is a field blend of 30% Gamay and 70% Pinot Noir 

 FARMING & WINEMAKING NOTES

Vinification is done with natural yeasts, with élevage in a mix of new and old barrels.  Marc often experiments with different types of wood such as chestnut and acacia.  Minimal SO2 added at bottling, minimal use during fermentation and élevage depending on vintage.  The “Sous la Velle” is harvested and sorted by hand in the vineyard.  The grapes are then sorted a second time at the winery. They are pressed gently with a pneumatic press for hours.  The wine undergoes its alcoholic fermentation in a vat and is then pumped into oak barrels.  They use 15% new oak barrels to add extra body and richness to the wine.  In order to complete its maturation, the wine spends 18 months in oak barrels without batonnage and is then bottled.