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.

This fresh and elegant wine is harvested by hand and pressed in whole bunches. The alcoholic fermentation uses only indigenous yeasts and malolactic fermentation takes place in oak barrels. The wine is first racked in steel vats for blending and it rests for a month before filtering and bottling.