Pierre Henri Rougeot has crafted an excquisite wine for lovers of Meursault without the price point attached. This clos only produces six to eight barrels per year. The fruit is handpicked, direct pressed, and cold settled for two days. Fermentation begins spontaneously with native yeasts, followed by malolactic fermentation in barrel. The wine is racked into steel tanks for blending and rests for one month before filtration and bottling. The nose opens to notes of chamomile and lemon oil, with a light note of baking spice. The palate is medium bodied but maintains bright energy and nervy acidity.
Pairing: Crab cakes, lobster roll, lemon butter chicken & herbs
Soil: Clay-limestone, marl
Viticulture: Organic, low sulfur