Team Argaux Favorite

2019 Domaine Rougeot ‘Clos des 6 Ouvrées’ Bourgogne Blanc

Responsibly Farmed
Hidden Gem
Classic in Style

When we say this wine overdelivers for the price, we mean it – think of it like baby Meursault, but a whole lot more wallet-friendly.

Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined, unfiltered, and vegan-friendly!

  • Tasting Notes apple, pear, acacia flower, baking spice, minerality
  • Region France, Burgundy
  • Volume 750mL
  • Alcohol Volume 14%
  • Table Talk We call this “Petit Meursault!” The Clos de 6 Ouvrées vineyard is located at the base of the hill of Meursault, just a few feet from “Les Chevaliéres.”


79 in stock

Domaine Rougeot | Burgundy, France

Domaine Rougeot has been quietly making impeccable and compelling burgundy since the 1970s. The modern-day stone cellar was originally constructed in the 18th century for the Hospices de Beaune and was purchased by Pierre’s great grandfather nearly a century later. The Domaine was founded in the Meursault village center and the family has 12.5 hectares total, 10.5 of which are in Meursault proper. As of 2010, Pierre-Henri is the eighth generation of Rougeots to be winemakers there. 

Pierre-Henri Rougeot is a force to be reckoned with. Prior to taking over his family’s estate, Pierre traveled all over France as a cooperage trying to sell barrels to wineries. Through his travels he met numerous winemakers in the Loire, Beaujolais, etc. that opened his eyes to natural winemaking and the possibilities for his family’s Domaine. All of his experiences have brought a unique influence to the vins natures he now produces. Lexi Jones, our Portfolio Director explains, “What I love most about Pierre-Henri’s wines is their effortless balance between traditional Burgundian technique and the modern style of ‘natural wine’ that we know and love today.” Simply put, these wines have an energy, precision, and balance that you don’t find everyday. 

Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition with a soft touch inspired by the vins natures made by his friends in Saumur, Cahors, and beyond.

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance. Each terroir from Aligoté and Passetoutgrain through Premier Crus is bottled as a single-vineyard designate. The wines are energetic, precise, and delicious. It’s simply astounding that the domaine has maintained a quiet profile while producing such compelling wines. It will be even more astounding if that continues.

In the center of Meursault village, in Burgundy, Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press the fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.

As the most popular white grape for growing and consuming, Chardonnay can be made in a wide range of styles. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. Notable regions for this grape include Chablis or Burgundy in France, Central Coast, Napa, and Sonoma in CA, and Western Australia. When pairing with food, consider the characteristics of your wine first. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.  

Burgundy is a historical region in east-central France that covers a wide area with ranging climates. The large number of producers and appellations within Burgundy can make the region seem complicated to the eye. At its essence though, Burgundy can be quite simple. This is the home for Pinot Noir and Chardonnay, and these wines are second-to-none around the world. Burgundy winemakers were the pioneers for premium Chardonnay production and continue to provide a benchmark of excellence in viticulture and winemaking for all of their varieties. 

Vineyard location is extremely important in Burgundy. The location will determine their quality level within the Burgundy appellation hierarchy. The highest-quality vineyards will generally have a south or southeast facing exposure providing the most access to sunlight and offering protection from westerly winds. These wines may be listed as premier cru or grand cru on the bottle label. Soils in Burgundy can vary depending on the area, but you’ll find many of them are rich in limestone and clay. Burgundian wines can age for many years if stored properly and will often hit their peak drinking age 5-10 years after production.

Chablis, the Côte d’Or, Côte Chalonnaise, Mâconnais and Beaujolais are all appellations within Burgundy that have different rules and produce different styles of wines. Perhaps even more well-known are the sub-appellations within. The small villages of Corton, Montrachet, Meursault, and so on have reputations for producing the best white wine in the world.

Meursault, where this wine is from, is located in the southern part of the Cote d’Or and is known for producing an expression of Chardonnay that gives a nuttier, rounded style of wine. We like to say that Meursault acts as a kind of “gateway drug” from the big, buttery California Chardonnays to the more lean and austere versions you will find in areas like Chablis.