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.

Domaine Rougeot Père et Fils produces the Bourgogne cuvée from the Les Monatines vineyard, which spans approximately 12 hectares in the heart of Meursault. The terroir is characterised by clayey-calcareous soils that beautifully enhance the rich and mineral expression of Chardonnay. The winemaking process begins with a gentle pressing of the grapes, followed by fermentation in oak casks with native yeasts to maintain the wine’s natural characteristics and terroir essence. The ageing continues in oak barrels for 12 to 18 months, with 20 to 30% new wood, imparting subtle notes of vanilla and toasted bread. This meticulous process allows the juice to develop remarkable complexity and depth.
In the glass, this nectar displays a pale golden yellow hue and presents an elegant nose filled with aromas of white fruits, citrus, and white flowers, enriched with mineral and lightly buttery undertones. On the palate, it is rich and creamy, with a well-balanced acidity and flavours of ripe fruits, hazelnut, and butter.