| Region of production: | Côte de Beaune |
| Winery Location: | Meursault |
| Year Established: | circa 1930 |
Vineyard Holdings
12.5 ha
- Meursault Perrières Premier Cru: 0.26 ha Chardonnay
- Meursault Charmes Premier Cru: 0.28 ha Chardonnay
- Meursault Les Bouchères Premier Cru: 1.26 ha Chardonnay; includes the 1.1-ha Clos des Bouchères
- Meursault Les Tessons, Clos de Mon Plaisir: 0.85 ha Chardonnay
- Meursault Les Luchets: 1.03 ha Chardonnay
- Meursault Les Meix-Chavaux: 0.95 ha Chardonnay
Top Wines Produced
- Meursault Perrières Premier Cru
- Meursault Charmes Premier Cru
- Meursault Les Bouchères Premier Cru: Inaugural vintage 2011
- Meursault Clos des Bouchères Premier Cru
- Meursault Les Tessons, Clos de Mon Plaisir
- Meursault Les Luchets
- Meursault Les Meix-Chavaux
Average Total Production
- N/A
Summary
Originally, the Roulot family was known for distilling; it was Guy Roulot who turned the domaine’s focus to winemaking and who first launched this estate toward its current level of stardom. Guy was a big believer in the distinctive qualities of his “deuxième crus” (village-level lieux-dits), bottling several outstanding, unique examples that became hallmarks of the estate. Guy passed away unexpectedly in 1982, and his son, Jean-Marc, left a career in acting to take over the domaine. Jean-Marc took over completely in 1989.
Jean-Marc converted the domaine to organic farming and added parcels to the family holdings: First he grabbed a small bit of Meursault Le Porusot Premier Cru in 2003, and then in 2011 he split the vineyard holdings of Domaine Manuel with Dominique Lafon, adding village-level vines as well as the Clos des Bouchères Premier Cru to the family’s portfolio. Jean-Marc continues to garner acclaim for his multiple Meursault premiers crus and lieux-ditsbottlings; the domaine also continues to produce a Marc de Bourgogne, two eaux de vie and an apricot liqueur.
Style & Vinification Techniques
Roulot wines tend to be more reserved than the powerful Meursaults of Lafon or Coche-Dury. The grapes are sorted in the vineyard and winery, then crushed prior to pressing. The juice is run without settling into barrels for fermentation and aging, and the wines are aged in 10-30% new oak for 12 months with the lees stirred until malolactic fermentation completes. The wines are then blended and aged six months in stainless steel and are lightly fined and filtered prior to bottling.
Producer Website: N/A