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2024 Domaine Rougeot Passetoutgrain ‘Les Vercherres’ Sans Soufre
This is one of the hardest wines to get and one of the most vivid expressions of Passetoutgrains we’ve seen in years. Rougeot wines are rarely seen outside of top dining destinations like Plénitude (3 Michelin stars) in Paris and Le Carmin (1 Michelin star) in Beaune and we are excited to be able to share it. Extremely limited, only 12 bottles available.
Biodynamic/organic farming practices, hand-harvested, 100% whole cluster fermentation with native yeasts, unfined/unfiltered, no added sulfites, aged in used oak barrels for 7-9 months.
- Tasting Notes bing cherry, cranberry, wild berry, mushroom, potpourri, clove and cardamom
- Variety 70% Pinot Noir, 30% Gamay
- Region France, Burgundy
- Volume 750ml
- Alcohol Volume 12.5%
- Table Talk Rougeot’s reds have quietly become some of the most allocated wines in his lineup, especially his Bourgogne Rouge and Passetoutgrains - “if you know, you know” type of Burgundy.
$55.00
Only 12 left in 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.
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