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Domaine Rougeot Bourgogne Passetoutgrain "Les Vercherres"
£19.08

Domaine Rougeot

Domaine Rougeot Bourgogne Passetoutgrain "Les Vercherres"

Country: France 
Region: Burgundy
Grape: Pinot Noir, Gamay
Colour: Red
Bottle Size: 75cl
Alcohol: 12.5%
Vintage: 2017
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 “Les Vercherres” is located in the south part of Meursault.  The plot is co-planted with 30% of Gamay and 70% of Pinot Noir.  The wine is full of fruit and easy to drink. These 2 grapes varities are harvested in the same time and vinificated in the same vat. 

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 “Les Vercherres” is located in the south part of Meursault.  The plot is co-planted with 30% of Gamay and 70% of Pinot Noir.  The wine is full of fruit and easy to drink. These 2 grapes varities are harvested in the same time and vinificated in the same vat.