Domaine Rougeot in Meursault has been managed by the Rougeot family for six generations and Pierre-Henri and his father Marc are now in charge. The vineyard extends over 13 hectares of Meursault, Monthélie, Saint Romain, Pommard and Volnay. The family also created its trading business. Once relatively under the radar, the estate has gained fresh momentum in recent years, since Pierre-Henri Rougeot returned to work alongside his father Mark. Having trained in California, among other places, he brings a broader perspective, marrying Burgundian classicism with a freer, more modern approach.
The vineyard has been organically certified since 2021, building on a long-standing commitment to soil health that dates back to 2012. Work in the vines remains manual and thoughtful, with intervention kept to a minimum. Harvesting is, of course, by hand, with meticulous sorting both in the vineyard and at the vathouse.
Extended ageing and a light touch define Pierre-Henri’s style. Inputs are kept to the bare minimum (or none), and sulphur is often withheld until bottling. This approach results in a range of luminous, precise wines in which the terroir speaks with clarity, never obscured. The Meursault whites show notable purity, favouring tension over richness, while the reds, particularly from Volnay and Monthélie, impress with finesse and finely etched structure.
Domaine Rougeot also offers certain cuvées in two versions: a more classical sulphured style, and a so-called ‘nature’ bottling, fully illustrating the potential of sulphur-free vinification when it is carefully controlled. This dual approach allows enthusiasts to choose the expression that resonates most, without compromising the identity of the wine.
Today, Domaine Rougeot’s wines are increasingly sought after, particularly among those who enjoy low-intervention and natural wines.

Meursault Sous Lavelle is a prestigious white wine sourced from a 2-hectare plot on the clayey-calcareous soils of the Côte de Beaune. This vineyard, which boasts 55-year-old vines, produces grapes that ripen quickly, resulting in a generous Meursault with a lovely tension. The grapes are harvested by hand and gently pressed pneumatically in whole bunches without crushing. The resulting juice is held in tank at 10 °C to allow the solids to settle before being transferred into barrels with its finest lees for fermentation. The alcoholic fermentation is triggered by native yeasts and followed by malolactic fermentation in the barrels. The ageing process is carried out in 228-litre Burgundian barrels for 12 to 20 months, without racking or stirring of the lees. This exquisite nectar reveals delicate aromas of white-fleshed fruits like pear and apple, complemented by notes of hazelnut, fresh butter, and a hint of minerality. On the palate, it offers a delightful roundness, balanced acidity, and a lingering finish.