Pierre-Henri Rougeot has been quietly producing impeccable minimal intervention, low-sulphur wines since he returned to the family Domaine in 2010. 

Today, the Rougeot vineyards are farmed organically, and Pierre-Henri’s no sulphur vinification effortlessly balances a natural wine approach with traditional Burgundian technique to create wines with energy and balance.  Each individual terroir is bottled separately though often there is a bottling with a small addition of sulphur and one with zero added.

The “Sous la Velle” shows great generosity at first, always opening up quickly and delivering plenty of white flowers, fresh white peach, almond flavours and buttery notes. It goes well with poultry served with creamy sauce, foie gras, cured meat and a great range of seafood such as barramundi, lobster and crabs. Ready to drink or to cellar up until 2028+.

Sous La Velle is a very oidium risky spot but they de-leafed successfully, which they never do otherwise. Mid lemon colour. The fruit from the vineyard insists on coming up to dominate the bouquet. A generous ripe apple mouthful, with good weight to it and a robust finish.