£72.00
Domaine Rougeot Meursault 'Sous la Velle' 2020
Country: France
Region: Burgundy
Grape: Chardonnay
Colour: White
Bottle Size: 75cl
Bottle Weight: 1357g
Alcohol: 14%
Vintage: 2020
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING 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.
The fruit for Sous la Velle comes from a single organically certified parcel below the village of Meursault planted on clay-limestone soils. Since taking over the Domaine in 2010 Pierre-Henri has implemented a more hands-off approach to winemaking; using a smaller proportion of new oak to ferment and age, only indigenous yeasts for fermentation, and minimal sulphites just before bottling.
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.
FARMING & WINEMAKING NOTES
The fruit for Sous la Velle comes from a single organically certified parcel below the village of Meursault planted on clay-limestone soils. Since taking over the Domaine in 2010 Pierre-Henri has implemented a more hands-off approach to winemaking; using a smaller proportion of new oak to ferment and age, only indigenous yeasts for fermentation, and minimal sulphites just before bottling.