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.
"A lovely mid purple, roses, strawberry, raspberry, a super-sensual and silky Pommard, how does that happen? It consistently is, though. Totally different plant material from la rue au Port, though the plots are adjacent. A little spritz. Both are 100% whole bunch vinification. Ther is still some structure behind all the charm of the fruit too. "
- 91-93/100, Jasper Morris, Inside Burgundy
