In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. While all of the wines are vinified sans soufre, each barrel is tasted regularly throughout elevage. Small amounts of SO2 are added when needed to individual barrels. When possible, Rougeot keeps each barrel completely sans soufre and bottles it under the alternate diagonal stripe label, though these quantities are always very limited for the village and premier cru wines.
"Mid lemon yellow, a little bit more muscular, but in complete harmony on the palate. Pears and ripe apples, a little bit of oak, builds busily to the back, adequate acidity, a very light toast and excellent persistence."
- 93-95/100, Jasper Morris, Inside Burgundy
