Revolution in Meursault

A new estate for Mes Bourgognes! And yet we're a long, long way from the young winemaker setting up shop with a small plot of just a few acres...

Indeed, Domaine Rougeot is one of Meursault's historic pillars. But tradition doesn't always mean immobility. While some estates indulge in ancestral methods without ever calling themselves into question, Marc and his son Pierre-Henri have decided to reflect, to step back and adapt their practices to the reality of the climate and the market.

So, a few years ago, this very traditional estate decided to review both its growing practices and its winemaking methods. In the vineyards, the 12 hectares have been certified organic since the 2020 vintage. Better still, biodynamic viticulture has been in place for 3 years now, and Demeter certification has been set for 2021. 

In the cellar, no more oenological crutches! From now on, the majority of our wines are vinified without sulfur until bottling (SSA cuvées), with no inputs whatsoever, so that the grapes can express themselves in complete freedom and reflect the great terroirs from which they come. It goes without saying that Domaine Rougeot boasts an exceptional vineyard estate spread over the villages of Meursault, Monthélie, Saint Romain, Pommard and Volnay. 

In terms of method, the whites are harvested by hand, direct pneumatic pressing of whole bunches without crushing, cold settling for 2 days, alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrels. 

The reds are made from 100% whole bunches, fermented in vats for 15 to 18 days, with some pumping over and punching down during fermentation, blending of press juice and free-run juice, lees treading and malolactic fermentation in barrel.

This year, for the first time, Domaine Rougeot was present at the DIVE in Saumur, a major natural wine festival attended by professionals from all over the world. Our Meursault winemakers caused a sensation. Since then, as if by surprise, all the enlightened wine lovers have put their wines on their hunting lists. It's understandable. And this is just the beginning...