Today’s Story: Domaine Roulot
Domaine Roulot is a renowned Burgundy wine estate situated in the village of Meursault in the Côte de Beaune sub-region. Though Roulot’s history dates back to at least 1830 when Guillaume Roulot registered as a vigneron, the modern domaine traces its roots more directly to a 1930 founding and growing success following WWII under Guy Roulot. Guy came into some vineyard property through his marriage to Geneviève Coche, though he quickly set about purchasing additional vineyard parcels of village and 1er Cru classifications. Unique at the time, Guy vinified and bottled his wines by single vineyard, also mastering the lieu-dit practice of bottling a named vineyard without its own “legal” classification within the larger village. Guy made some of the greatest white Burgundy at the time, even later having his 1973 Meursault Charmes place second for the white wines at the Judgment of Paris in 1976. Sadly, Guy passed away suddenly and far too soon in 1982 and left his domaine in a precarious situation since his son Jean-Marc was in Paris studying acting. Though Domaine Roulot had several winemakers come in until Jean-Marc returned home, it wasn’t until 1989 when he fully took the reigns.
Shortly after taking over, Jean-Marc transitioned fully to organic viticulture and he has not used any herbicides since. Further, any treatments used in the vineyards ensure minimal if any impact on the natural microbial life amongst the vines. In the cellar, Jean-Marc crafts wines based on a philosophy that they should be what he likes to drink, not necessarily what the “modern palate” likes to drink. While many of the wines of Meursault can be rich and concentrated, Roulot’s wines are often described as chiseled, linear, precise, restrained, tense, and transparent. He achieves these descriptors through incredibly rigorous harvesting, very gentle pressing of the fruit, indigenous yeast fermentation, barrel aging for 12 months on lees followed by 6 months in stainless steel, and modest use of new oak of between 10% and 30%. Roulot even minimizes stirring the lees (and mainly does it in vintages of higher acidity), which is a practice more common with producers who like adding richness to the wines.
Today’s Wine: 2017 Bourgogne Blanc
100% Chardonnay; 13.2% ABV
The 2017 Bourgogne Blanc is transparent pale gold/straw yellow in color with water white variation around the rim of the glass. I decanted this for 2 hours due to its youth, and to be honest it probably could’ve decanted for longer. Once open, the nose showcases aromas of peach, green apple, apricot, white florals, matchstick, flint, wet river stone, dill, and almond. Meanwhile on the palate I get notes of golden pear, lemon zest, green apple skins, white peach, honeysuckle, crushed rock, light green herbs, flint, and hazelnut. This very linear and precise Bourgogne Blanc is medium- to full-bodied with gorgeous high acidity into a long finish. Not as intense as I was expecting, but give this at least 4-5 more years of cellaring before touching it.
Price: $90. This is no doubt a fantastic Bourgogne Blanc, and though I opened it young I think there are better values out there. If you can find this closer to $65-70 (and I know a few locations are still priced that way) I would be more intrigued. We shall see if I am proven wrong with more bottle age.
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