Pierre-Henri Rougeot ‘Sous La Velle’ Meursault Blanc 2022
Location: France, Burgundy, Meursault
Winemaker: Pierre-Henri Rougeot
Grapes: Chardonnay
Soil: Clay-limestone, but more clay and less limestone
Winemaking: Organic farming. Hand harvest. Cold-settling pressed directly into oak (15% new) for fermentation with native yeast and continue aging for 18 months on the lees.
From us at M&L: ‘Sous La Velle' means ‘under the village’, and it is here at the bottom of the hill of Meursault that the terroir yields richer soil. Fifty-five year old vines. Energetic and pure, expressive golden fruits with a gorgeous salinity.
From the Importer Avant Garde: Introducing Pierre-Henri Rougeot's boutique production from organic vineyards in Volnay, Meursault, Pommard and Gevrey. 2017 is Pierre-Henri's first vintage, partly whole-cluster, wild yeasts fermentation, no SO2 until bottling, no fining and no filtration.
Pierre-Henri Rougeot is a young vigneron with generations of family roots in the town of Meursault. He grew up learning farming and the craft of winemaking with his father and by studying in Beaune.
In 2017, he decided to add one more activity, a small negoce where he could make wines his way. The fruits come from his family estate, vineyards which are farmed organically. The production is really small, one barrel here of one cuvee, two over there, max 4 barrels of Gevrey. Pierre-Henri makes his wines with little intervention meaning: no SO2 until bottling, no fining and no filtration. The reds are macerated with whole-cluster, and age in neutral barrels; the whites are pressed directly in barrels, no battonage and aging sur lees.
Location: France, Burgundy, Meursault
Winemaker: Pierre-Henri Rougeot
Grapes: Chardonnay
Soil: Clay-limestone, but more clay and less limestone
Winemaking: Organic farming. Hand harvest. Cold-settling pressed directly into oak (15% new) for fermentation with native yeast and continue aging for 18 months on the lees.
From us at M&L: ‘Sous La Velle' means ‘under the village’, and it is here at the bottom of the hill of Meursault that the terroir yields richer soil. Fifty-five year old vines. Energetic and pure, expressive golden fruits with a gorgeous salinity.
From the Importer Avant Garde: Introducing Pierre-Henri Rougeot's boutique production from organic vineyards in Volnay, Meursault, Pommard and Gevrey. 2017 is Pierre-Henri's first vintage, partly whole-cluster, wild yeasts fermentation, no SO2 until bottling, no fining and no filtration.
Pierre-Henri Rougeot is a young vigneron with generations of family roots in the town of Meursault. He grew up learning farming and the craft of winemaking with his father and by studying in Beaune.
In 2017, he decided to add one more activity, a small negoce where he could make wines his way. The fruits come from his family estate, vineyards which are farmed organically. The production is really small, one barrel here of one cuvee, two over there, max 4 barrels of Gevrey. Pierre-Henri makes his wines with little intervention meaning: no SO2 until bottling, no fining and no filtration. The reds are macerated with whole-cluster, and age in neutral barrels; the whites are pressed directly in barrels, no battonage and aging sur lees.
Location: France, Burgundy, Meursault
Winemaker: Pierre-Henri Rougeot
Grapes: Chardonnay
Soil: Clay-limestone, but more clay and less limestone
Winemaking: Organic farming. Hand harvest. Cold-settling pressed directly into oak (15% new) for fermentation with native yeast and continue aging for 18 months on the lees.
From us at M&L: ‘Sous La Velle' means ‘under the village’, and it is here at the bottom of the hill of Meursault that the terroir yields richer soil. Fifty-five year old vines. Energetic and pure, expressive golden fruits with a gorgeous salinity.
From the Importer Avant Garde: Introducing Pierre-Henri Rougeot's boutique production from organic vineyards in Volnay, Meursault, Pommard and Gevrey. 2017 is Pierre-Henri's first vintage, partly whole-cluster, wild yeasts fermentation, no SO2 until bottling, no fining and no filtration.
Pierre-Henri Rougeot is a young vigneron with generations of family roots in the town of Meursault. He grew up learning farming and the craft of winemaking with his father and by studying in Beaune.
In 2017, he decided to add one more activity, a small negoce where he could make wines his way. The fruits come from his family estate, vineyards which are farmed organically. The production is really small, one barrel here of one cuvee, two over there, max 4 barrels of Gevrey. Pierre-Henri makes his wines with little intervention meaning: no SO2 until bottling, no fining and no filtration. The reds are macerated with whole-cluster, and age in neutral barrels; the whites are pressed directly in barrels, no battonage and aging sur lees.