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 élevage. 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.
La Combe Bazin was planted in the 1920s and is the oldest vineyard at the domaine. The wines produced from this site are rich, layered, and could be considered the “sleeper” hit wine from Rougeot.
"80 years old+ vines which the Rougeots have had en fermage for thirty years. First up there is less in the way of aroma evident on the nose, a softer fruit perhaps, very pure ripe orchard fruit, plenty of flesh for St Romain, lower acidity, but very fine length."
- 90/100pts, Jasper Morris, Inside Burgundy
