2012 Bourgogne Rouge
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Tasting notes
Vines in the village of Meursault, average thirty to forty years old. The soil of the area is predominantly clay and limestone. Organic farming. The fermentation occurs in wooden vats, of which an average of 15-18% are new. Lees stirring occurs every three to four weeks. Full malolactic fermentation then racked to stainless steel vats on lees. Aged 11 months in oak and seven months in stainless steel. Strongly but attractively, smokily reductive, just the right side of extreme. Steely and making a strong style statement but also has fine citrus fruit at its core to stand up to this style. (JH)
Critic scores
Jancis Robinson MW
Julia Harding MW, jancisrobinson.com
More reviews and scores
From 13 parcels all over village and usually a production of about 21,000 bottles but there are far fewer in 2012. Pretty and well balanced. Complete and ready. Already impressive. But Jean-Marc Roulot goes in search of a less reduced tank (there are four) for me to taste. GV ? (JR)
About the producer
Domaine Roulot is one of the most respected wine estates of Meursault, famed for producing some of the world’s finest Chardonnay.