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!
Out of stock
Pierre-Henri Rougeot has been quietly producing some of Burgundy’s most enticing, low-intervention wines since 2010. Upon returning to his family’s domaine—an 18th century stone cellar originally built for the Hospices de Beaune (and purchased by his great-great-grandfather in the 19th century)—Pierre-Henri has taken an organic approach to farming and implemented a natural style of vinification in the cellar.
Today, the Rougeot holdings span 13 hectares of vines in and around Meursault. Although greatly influenced by Burgundian tradition, Pierre-Henri’s worldly experience has pushed him to craft soft, energetic vins natures that are shaking up the region’s scene in the most profound way. All of Pierre-Henri’s wines are vinified sans soufre, and each barrel is tasted regularly throughout élevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.
Each cuvée produced from Pierre-Henri’s hands, from Aligoté and Passetoutgrain through his prestigious premiers crus, is bottled as a single-vineyard designation. The wines are energetic, tasty, and wildly complex. It’s surprising that the domaine has maintained such an under-the-radar profile while producing such thought-provoking wines. We recommend getting in while you can.
The Chardonnay varietal offers a consistent but totally variable flavor palate across the myriad global vineyards in which it is grown. Soil content, weather patterns, sun exposure, farming techniques, and the materials in which vinification is commenced all contribute magic to the chemistry that brings us the wild and wonderful range of Chards one can find in the wineries of the world today.
California, Australia, and France all represent giants in the field of this iconic white grape, with terroir and tradition serving a uniquely regional taste with each bottle produced. Within France alone there exists an incredible range in Chardonnay styles.
Chablis, an appellation within the Burgundy region, rarely ages their exclusively-grown Chard in oak, opting for steel or concrete instead, resulting in a crisp and fruit-forward experience. Oak-barrel enthusiasts in other parts of the country produce distinctly spicy, buttery, and bready bottles that heavily contrast their crisper cousins.
The 2019 Domaine Rougeot ‘Clos des 6 Ouvrées’ Bourgogne Blanc rides a mysterious line somewhere in the middle of these two extremes of the genre. Body-soft with notes of spice that wrap around fruity, floral flavors, this wine is a portal to the other side of the Chardonnay tracks, whichever direction you happen to be traveling.
Burgundy – or Bourgogne – is a historic winemaking region in central France containing divers climats and appellations that individually marry the human traditions of the area with the geological and biological story of the land to both honor and exemplify the wines being produced. The two most popular varietals grown within Burgundy are Pinot Noir and Chardonnay, each of which sets the quality standard for the rest of the world.
The 2019 Domaine Rougeot ‘Clos des 6 Ouvrées’ Bourgogne Blanc is grown in proximity to the Meursault area, in Cote d’Or, which boasts incredible quality in the bottles it produces, owing gratitude to optimum sun access and rich but well-draining lime-and-marls-prominent soils. The Clos des 6 Ouvrées vineyard rests at the foot of the Meursault hills, where it enjoys less sun than the hilly 1er Cru gardens above, but luxuriates in a similar quality of soil and nutrient. The result is a delectable and utterly more affordable drinking experience.
Butter, butter, butter. This surprisingly fruity Bourgogne Blanc is still a friend to the fattier, creamier side of the kitchen and can cut through rich dishes like a hot knife through…well…butter! She’s also got a taste for carbs and fruit de mer, as Chardonnays are wont to do. Think pasta dishes with plenty of parm, lobster tails in garlic butter, and perhaps the odd lox bagel if you feel like a Domaine Rougeot with your brunch.
The 2019 Domaine Rougeot ‘Clos des 6 Ouvrées’ Bourgogne Blanc also loves a pile of vegetables and is perfect for summery fare like green salads, veggie and hummus plates, and classics like vegan ratatouille.
Extremely limited availability! Emidio Pepe has a cult following for his non-conventional winemaking techniques that have made the estate and their wines legendary. Better yet – we’ve aged the wine for you. Experts say this wine will peak from 2018-2030, aka now!
Organic farming practices, hand-harvested, native yeast fermentation, no fining/filtering, and no added sulfites.
This light-bodied wine has a stunning nose characterized by warm baking spices, crushed raspberry, and lavender. The palate is just as delicious as it sounds with bright, fresh and perfumed fruit and fine, delicate tannins. If we were you, we’d snag a bottle for your next dinner party!
Pinot Meunier is generally best known for its backup role in Champagne – varietal red bottlings of this grape, especially outside of France, are quite unique!
This Syrah is a team favorite. It’s rich, ripe, and finishes dry with very smooth tannins. It is our ‘gaux-to with red meat or really anything off the BBQ.
Biodynamic farming practices, no fining or filtering, native yeast fermentation and only 125 cases produced.
This is one of the best natural wine producers out of Beaujolais. His Cru Beaujolais is light bodied, vibrant, and extremely fresh! Best served with a slight chill.
Organic/biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, and no sulfites were added. Only 625 cases produced.