Domaine Rougeot Bourgogne Blanc La Monatine 2023

Name: Domaine Rougeot Bourgogne Blanc La Monatine 2023
Brand: Anvil
Price: 66.00 USD
Availability: InStock

$66.00

Domaine Rougeot Bourgogne Blanc La Monatine 2023

$66.00

We have 33 in stock (Inventory is live and accurate)

The Land

"La Monatine" takes its name from "En la Montagne," the vineyard's proper designation: a two-hectare lieu-dit at the base of the Meursault hill, with south/southeast exposure at roughly 230 meters above sea level. This places it below the Premier Cru belt but within Meursault's commune proper, on clay-limestone soils that run richer and heavier than the limestone-dominant plots higher up the slope. The 55-year-old vines have had decades to push roots through that clay, and the wine shows it in the mid-palate. Pierre-Henri sometimes calls wines from parcels like this the "Petit Meursault" of the range. The description isn't wrong.

The Wine

100% Chardonnay, biodynamically farmed. Hand-picked, direct whole-cluster press, cold settling for two days. Spontaneous fermentation in barrel; élevage runs 11 to 18 months in neutral 228L barrels with no batonnage, followed by a month in steel before bottling. Unfined, unfiltered, 25ppm SO2 at bottling: this is a classic-label Rougeot, meaning these particular barrels received a small protective measure. The 2023 vintage was the largest in Burgundy's recorded history, marked by a late August harvest and early September heat. At the village-tier level, the wines showed ripe pear and white fruit with good texture and early approachability. La Monatine's clay soils added body and breadth; the finish carries a warm, hazelnut-tinted earthiness that grounds the vintage's generosity.

The People

Pierre-Henri Rougeot took over the cellar at Domaine Rougeot Père et Fils in 2010, eight generations into his family's presence in Meursault. His path here ran through a cooperage: as a young man he spent years as an export manager for a barrel company, selling oak across France and spending time with natural winemakers in the Loire, Languedoc, and Beaujolais who persuaded him that low-intervention winemaking done with proper care produces wines of greater complexity and personality. His father continues to manage the vineyards; certified organic since 2014, biodynamic practices followed. The two-label system at Rougeot reflects the honest outcome of eight or nine months of barrel tasting: those that are stable and alive get bottled without anything added; those that need a small measure of security get one.

Food Pairing

Roast chicken with a tarragon cream sauce, gratin dauphinois alongside a simple pork loin, seared scallops with beurre blanc and chives, or a ripe, soft-rind cheese like Brie de Meaux at room temperature. The wine's mid-palate breadth and clean acidity make it a reliable partner for dishes built on butter and cream, which is not coincidentally exactly what Meursault was made for.

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The Producer

Domaine Rougeot

RegionBurgundy - Cote d'Or
FarmingFarming - Practicing Organic
In stock3 wines →

The Terroir

Close to half of what the Rougeots bottle is regional Bourgogne, and much of it grows inside the Meursault boundary. The domaine farms about 12.5 hectares, roughly 9.5 of them in Meursault, and the house itself stands on a former Hospices de Beaune orchard where the 0.26-hectare Clos des Six Ouvrées now grows chardonnay in the middle of the village. Les Vaux sits on chalk practically behind the Coche-Dury cuverie, Les Lameroses on clay and marl in the north of the commune facing Volnay, and Les Grandes Gouttes on limestone near the Puligny border, below Charmes.

Sous la Velle, the largest bottling, covers about 2 hectares in several plots of 45- to 65-year-old vines, part water-holding clay, part limestone. Charmes comes from two small parcels at the bottom of the premier cru. Outside Meursault there are Volnay-Santenots, Pommard, Monthélie and Saint-Romain's Combe Bazin at 450 meters. Organic work began in 2012, Ecocert conversion in March 2017, with 2020 the first certified-organic vintage; Demeter biodynamic certification followed in 2023.

The People

Pierre-Henri Rougeot is allergic to liquid sulfur, and that is why this old Meursault family now bottles much of its wine with none. After a year at Domaine de Montille and a stint selling barrels for a cooperage, he took over the cellar in 2010. When we visited in November 2025 he was soft-spoken and intuitive, a hands-off winemaker who lets each barrel decide. On the same trip, the owner of L'Épisode, a great restaurant in Meursault, told Steven he looked like Pierre-Henri. Every wine starts without sulfur. Barrels that hold steady through two winters go out under the diagonal white-and-green label with no sulfur added at all; a barrel that demands a little gets a small dose and the classic label with the château drawing, still very low in sulfur.

His father, Marc, took over in 1974, never used herbicide, and still tends the vines. In 2016 frost took 90 percent of the crop, and they quit supermarket sales anyway. Since 2017 Pierre-Henri has also run a micro-négoce under his own name, buying only organic or biodynamic fruit.

The Wines

Bourgogne Rouge Les Lameroses Pinot noir from 1.5 hectares of clay and marl in northern Meursault, a short walk from the Santenots premier crus. Fermented with a large share of whole clusters and aged about 15 months in barrel with 10 percent new oak, it is pretty and soft, with moderate tannin and no visible oak or extraction, Volnay-style fruit at a regional price.
Meursault Sous la Velle Chardonnay from about 2 hectares of 45- to 65-year-old vines on clay and limestone below the village. Crushed before pressing, fermented for about a month in barrel and aged without bâtonnage, then bottled both under the classic label and as a Sans Soufre version from barrels that needed no sulfur at all. Rich, round and opulent, it is the white we reach for first.
Bourgogne Blanc La Monatine Chardonnay from a parcel next to Sous la Velle, labeled Bourgogne Côte d'Or and made both sulfured and as a Sans Soufre bottling. Barrel-aged without lees stirring, unfined and unfiltered, it is fairly rich and round for a Bourgogne blanc and the most direct way into the house style.
Bourgogne Rouge Les Vaux Pinot noir from chalk soils practically behind the Coche-Dury cuverie in Meursault, bottled Sans Soufre. Brighter and more limestone-driven than Lameroses.
Bourgogne Passetoutgrain Les Vercheres Pinot noir and gamay picked and fermented together with whole clusters and aged in demi-muids. The domaine's red for the table, not the cellar.
Bourgogne Aligote Les Plumes Aligoté from 65-year-old vines just across the RN74 in Meursault, Demeter-farmed and bottled in May with no added sulfur. Also bottled in magnum.
Bourgogne Blanc Les Grandes Gouttes Chardonnay from limestone near the Puligny-Montrachet border, below Meursault-Charmes, bottled Sans Soufre. Leaner and higher-toned than La Monatine.
Monthelie Blanc Les Toisieres Chardonnay from a steep, west-facing Monthélie slope originally planted to pinot noir and later replanted to white. Prone to water stress in dry years, it shows the cooler, sharper side of the range.
Saint-Romain Combe Bazin Chardonnay from vines planted around 1920 at 450 meters, made in a classic, lightly sulfured version that ages eight to ten years and in a sulfur-free version. The altitude keeps it taut.
Meursault 1er Cru Charmes Chardonnay from two small parcels of roughly 60-year-old vines at the bottom of Charmes, aged with about 20 percent new oak. Built to need four to five years; a few barrels are bottled without added sulfur.
Volnay 1er Cru Santenots Pinot noir from 0.85 hectare in Santenots Dessous, planted in Meursault but labeled Volnay because it is red, next to Hospices de Beaune parcels. Fermented with 70 to 100 percent whole clusters, macerated under 10 days with little punching down, and aged 18 to 20 months; soft and fine-grained rather than extracted.
Clos des Six Ouvrées Bourgogne Blanc from a 0.26-hectare walled monopole in the middle of Meursault, the former Hospices de Beaune orchard behind the family house. Usually the last chardonnay they pick.
Pommard Clos des Roses Pinot noir from a family monopole in the Rue au Port lieu-dit on sandy, gravelly soil, bottled Sans Soufre.

Shop all Domaine Rougeot (3)

Burgundy, in eastern France, encompasses several subregions, but it is the Côte d'Or that is home to many of the world's most expensive and revered wines. The region, primarily a single east-facing slope, has mixed limestone soils that vary dramatically from village to village and even vineyard to vineyard. White wines, crafted from Chardonnay, range from rich and opulent to lean and intensely mineral, while Pinot Noir produces silky, perfumed red wines of exceptional finesse and complexity. Centuries of winemaking tradition have resulted in every plot being meticulously recognized and scrutinized, making the Côte d'Or a true capital of terroir.

Burgundy - Cote d'Or

Chardonnay, one of the world's most versatile and beloved white grape varieties, showcases a remarkable spectrum of styles, from the lean, mineral-driven expressions of Chablis in France to the rich, buttery, and oak-aged versions from California's Napa Valley. Its adaptability extends to cooler climates such as Burgundy, where it achieves elegance and complexity, and to regions like Australia's Yarra Valley, known for producing vibrant and fruit-forward renditions. This grape's ability to reflect its terroir, coupled with winemaking techniques, results in a wide array of profiles, including unoaked, crisp varieties with apple and citrus notes, to full-bodied wines with tropical fruit flavors and creamy textures.

Chardonnay

Practicing Organic vineyard farming involves growing grapes using organic methods—avoiding synthetic fertilizers, herbicides, pesticides, and fungicides—but without formal certification. Wineries adopting this approach prioritize environmental health, soil vitality, and biodiversity, using natural practices such as composting, cover cropping, and manual pest control. Many small wineries opt for practicing organic methods rather than pursuing official organic certification, primarily due to the significant cost, paperwork, and time commitment involved in certification processes. As a result, practicing organic is a popular choice among boutique and artisanal producers who remain committed to sustainable agriculture while managing budgetary constraints.

Farming - Practicing Organic

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