- Producer
- Rougeot Père & Fils
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2018
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910242026
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Volnay-Santenots Premier Cru, Sans Sulfite Ajouté AOC 2018
Sulfite-free bottled Pinot Noir from the Premier Cru vineyard Les Santenots, which lies within the commune of Meursault but is nonetheless classified as Volnay.
CHF 139.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Pinot Noir with a dark core and plenty of drive. The nose is smoky and deep: undergrowth, long red pepper, smoky notes, light tobacco and allspice, joined by dark fruit somewhere between preserved bay-laurel cherry and blackberry jelly with a dash of port. With every minute of air in the glass, the facets shift.
Terroir and origin
Les Santenots lies entirely within the commune of Meursault, yet belongs to Volnay, since Meursault is a commune dedicated purely to white wines. Rougeot Père & Fils' parcels sit in the lower part of the village, close to Volnay, almost exactly in the centre of Santenots-Dessous: two plots with vines aged 60 and 40 years on rich, clay-heavy soil.
Grape variety and vinification
Pinot Noir, 21 days of maceration with 90% whole clusters, daily pump-overs and one to two rack-and-returns during fermentation. After malolactic fermentation, the wine matures in barriques with 35% new oak. It is bottled unfined, unfiltered and without any addition of sulfites.
On the palate
On entry, two forces vie for the upper hand: fine, youthful tannins with a mouth-watering, austere profile, and dark fruit glowing in deep ruby. A crystal-clear acidity drives both forward and keeps the wine lean. Pure cherry lingers long in the finish.
Food pairings
Saddle of venison with bay-laurel cherries picks up the wine's dark spice directly. Turbot in a pumpernickel crust with beurre rouge and celery mousseline sets roasted notes and structure against it, while mapo tofu brings fermented heat.
Special features
In 2016, Pierre-Henri Rougeot ended his father's supermarket business and converted the 12.6 hectares in Meursault to quality winemaking: biodynamic work by hand, spontaneous fermentation with native yeasts, no addition of sulfites during ageing. The wines mature in historic 18th-century cellars, originally built for the Hospices de Beaune; the sulfite-free bottled cuvées carry diagonally striped labels.
