100% Pinot Noir
Les Lameroses is located in the northern part of Meursault below the village of Volnay. The grapes were hand picked and 100% whole cluster fermentation for 15-18 days using native yeast and no added sulfur. The wine is then transferred to oak for more aging. Keep in mind, while there are no additional additives being introduced into this wine, the result is a bottling that has a shorter shelf life. Rougeot’s Les Lameroses is not the Burgundy to store for 30+ years in your cellar. It is suggested that you shouldn’t age these wines for any longer than 18 months. Sounds like the special bottle you’ll want to share with friends over this holiday season. Why wait to enjoy this deep, rich red with an earthy nose, a mineral driven palate with notes of black cherries, mushrooms, wild berry, and supple tannins? The Earth and your palate will thank you.
There’s truly nothing more classic than a red Burgundy. The history, the depth of flavor, the divine earthiness–it’s a staple in most people’s wine cellars and on their dinner tables. We love them for what they’ve been and, for many of them, the steps they’re taking to continue producing wine in a more sustainable way. We are pleased to introduce to you, this new to GA cuveé, the 2020 Rougeot Bourgogne Cote d’Or “Les Lameroses” Pinot Noir, Sans Sulfite Ajouté (without sulfites added).
In the center of Meursault village, Pierre-Henri Rougeot, 8th generation winemaker, has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. He started his wine career traveling all over France selling barrels for a cooperage. It was along these travels that he met several natural winemakers in the Loire, Languedoc and in Beaujolais. In meeting them he learned about their winemaking concerns, namely how the use of sulfur dioxide in wine needed to be minimized drastically. Eventually he came to believe even the taste of naturally produced wine “when well done, of course” created a wine with more personality than any he had had before.
While Pierre-Henri has now taken over the winemaking, his father is still in charge of maintaining the vines. Together, in 2014, Pierre-Henri and his father transitioned the vineyards to fully organic, and Pierre-Henri’s minimal sulfur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance. In 2020 they started practicing biodynamics, meaning the 2021 vintage will be the first in the biodynamic conversion.