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Viinin Kuvailu
The Story
The wines of Domaine Roulot are among the most sought after wines in all of Burgundy. Since the passing of his father, Guy Roulot, the Domaine has been in the hands of Jean-Marc Roulot who has been successful in fine-tuning the domaine’s style. Many producers look
to Jean-Marc for inspiration as his signature melts to perfection with the top terroirs of Burgundy. The grapes are from an early ripening, monopole parcel Clos Des Bouchères, which is 1.38ha in the middle of Bouchères 1er Cru.
The hard Comblanchian limestone which disappears deep underground around Nuits-Saint-Georges reappears here where, as one moves southward, red wines give way to whites. Nowhere in the Côte de Beaune does the Chardonnay grape do better than it does here. Along the village streets are a succession of little houses belonging to the vineyard workers, mixed with more imposing dwellings. The stone-work on the 53 metre-high church tower looks like it could be the work of fairies. The excellent soils were planted with vines by the monks of Cîteaux as early as 1098. A small amount of red wine is produced here, though white definitely dominates. Meursault's appellation of origin status dates from 1937.
The best soils are found at heights of 260-270 metres with exposures along an arc between east and south. They consist of Jurassic marls and marlylimestones. There are some patches of magnesian limestone. The ancient callovien limestone and argovien marls shave the crus.
There are observable but minor differences between the wines of the different " Climats " (named plots). In most cases, Meursault is greeny-gold in colour or canary yellow, leaning towards bronze as it ages. Limpid and brilliant, it sometimes exhibits silvery highlights. Its bouquet has strong aromas of ripe grapes. The young wine is redolent of toasted almonds and hazelnuts in a floral (mayflower, elder, bracken, lime, verbena) and mineral (flint) setting. Butter, honey, and citrus fruits are also present. On the palate it is rich and fat with a cheerful and appealing taste of hazelnut. Unctuousness and freshness are in silky balance. Long and structured, it needs time to mature - this is a great white wine for laying down.
Its aromatic power and exceptional balance between fat and acidity make it an aristocrat among burgundies. Unsurprisingly, it has a natural affinity with noble and fine-textured fish or meat, which it can match without overpowering. It performs a similar feat with joints of veal or poultry in white sauce, which are rendered sublime by the wine's unctuous texture and long, distinguished acidity. Still better are grilled lobster, crawfish, or king prawns in sauce - dishes whose aromatic intensity and crisp texture match the lively and supple balance of the wine. Even blue cheeses and goose liver take to it immediately.
Serving temperature : 12 to 14 °C.
Wine Information
The reputation of the 2009 vintage is already suffering from several preconceived notions, notably that of its presumed heaviness.The topic is regularly discussed in the region's cellars, the echo of a tenacious reputation that originated during the first days of the harvest, under the warm September sun. The season was perfect: a long, harsh winter; an early start for the vegetative cycle in mid-April; temperatures that promoted quick, even flowering; regular but not excessive rainy periods; and hot, sunny weather from late July through the Indian summer of October.These favorable conditions, further aided by a low incidence of oidium, gave us perfectly healthy grapes that ripened undisturbed. But there was still one essential point to decide: when to harvest?
We took samples for testing and tasted the grapes more often. Though the late summer sun encouraged us to take our time, the earliest parcels were harvested on September 1st.The harvest was then spread out over two weeks, following a schedule determined by the results of the tests.A healthy harvest and beautifully balanced must made for an excellent vintage.
The malolactic fermentation progressed faster than usual, and the wines were already starting to reveal themselves in the spring of 2010.
We racked early (in July instead of September) in order to lengthen the second phase of the élevage, in vat*, which helps keep the wines taut.The wines were bottled between mid-February and early April, 2011.To me, 2009 resembles the 2002 vintage, but a 2002 that didn't suffer the heat of the summer of 2003 during its élevage in barrel; or, even better, a 1992.And finally, in 2010 we began the organic certification process that will formalize the farming practices followed here since 2000.
Vuosikerta 2009
A warm spring with some hail in the northern part of the Côte de Nuits. After an even flowering and a warm June, the summer arrived with variable July weather. Fortunately August was fine with a period of hot weather in the second week. September started with some rain, then became fine and warm again. A harvest of healthy, ripe grapes followed. The 2009s have all the structure packed in with rich, luscious fruit. Comparable to the 2005s. Great wines.
