Pierre Henri Rougeot Is On The Way To Vietnam

There is a smell in great young Meursault that does not belong to fruit.

It is colder than fruit.

Something between struck stone, raw hazelnut, damp cellar wall, and the first curl of smoke from butter hitting a hot pan.

Pierre Henri Rougeot’s wines have that smell.

Then comes the rest.

Lemon oil. White flowers. Almond skin. Salt. A little reduction. The quiet weight of clay. The clean bite of limestone. Nothing loud, nothing dressed up, nothing trying too hard.

Just Burgundy with its sleeves rolled up.

The first allocation of Domaine Rougeot is now on the way to Vietnam, and we are very happy to bring these wines to Glouglou Wines.

For sommeliers, buyers, and Burgundy drinkers, this is one to watch closely.

Not because the bottles are rare, although they are.

Because they are exactly the kind of Burgundy we want more of today.

Precise. Farming driven. Low intervention. Deeply gastronomic. And still completely Burgundy.

A Meursault domaine with dirt under its nails

Domaine Rougeot is not a new story pretending to be old.

The family has been rooted in Meursault for generations. Today, Pierre Henri works alongside the legacy of his family while taking the domaine into a much sharper, more transparent direction.

The estate covers a little over twelve hectares, mostly in and around Meursault, with reds and whites spread across some beautifully placed parcels.

The work has moved toward organic farming, biodynamic practices, native yeasts, restrained sulphur, and a cellar approach that does not try to polish every corner of the wine.

That last part matters.

Because Burgundy can easily become too perfect.

Too much oak.Too much gloss.Too much price before pleasure.

Rougeot goes the other way.

The wines are not rustic. They are not fragile. They are not “natural” in the lazy sense of the word.

They are clean, detailed, sometimes a little reserved at first, and then suddenly very hard to put down.

The best bottles have that rare quality: they make you hungry.

Meursault Sous la Velle 2022 BIO

Sous la Velle sits below the village of Meursault, on deeper clay limestone soils.

This is not the sharpest, most nervous corner of Meursault. It can give wines with shoulders. Flesh. Warmth. A little generosity around the edges.

In 2022, that could have become heavy.

It does not.

Rougeot keeps the wine moving.

The first nose brings reduction, fresh cream, lemon peel, crushed hazelnut, and warm bread. With air, the wine becomes more saline. The fruit stays ripe, but the finish pulls everything back toward stone.

That is the beauty here.

It opens wide, then tightens.

A proper Meursault for the table: roast chicken, turbot, lobster, mushrooms, Comté, butter sauces, or one of those long dinners where the wine starts speaking better than the people.

Chassagne Montrachet 1er Cru En Remilly 2022

En Remilly is a different animal.

Higher.Windier.More limestone.Closer in spirit to Saint Aubin than to the richer, broader side of Chassagne.

You feel that immediately.

This is not creamy Chassagne.

This is Chassagne with bones.

Citrus oil, white peach, smoke, raw almond, chalk. The 2022 vintage gives concentration, but the vineyard keeps the wine upright. The finish is long, cold, and stony, with that beautiful bitterness great white Burgundy often carries when it refuses to become soft.

This is a serious bottle.

Not showy serious.

Sommelier serious.

The kind of white Burgundy that should be opened with scallops, monkfish, lobster, roast poultry, or kept for a few years until the reduction folds into something deeper and more golden.

Côte de Nuits Villages La Plante du Bois 2022 BIO

Rougeot’s reds deserve attention.

La Plante du Bois is Pinot Noir from the Côte de Nuits, and it has something we love in red Burgundy: infusion rather than extraction.

The fruit is not pushed forward.

It seems to float.

Fresh cherry. Rose stem. Wild strawberry. Pepper. Damp earth. A darker note underneath, like the smell of a forest after rain.

There is structure, but it does not grip too hard. The wine stays lifted, fragrant, and beautifully drinkable.

Serve it slightly cool.

Put it next to duck, grilled pork, roast chicken, mushrooms, charcuterie, or smoky dishes with herbs.

Then watch the bottle disappear.

Beaune Les Longbois 2022 BIO

Beaune is often underestimated by people who only chase famous names.

That is good news for people who actually drink.

Les Longbois is not trying to be monumental. It is more useful than that.

It is charming, red fruited, floral, lightly earthy, and immediately at ease on the table. The kind of Burgundy that does not need a speech before pouring.

It just works.

There is enough freshness to keep the wine clean, enough texture to make it satisfying, and enough Burgundy perfume to remind you where you are.

Restaurants will understand this wine very quickly.

Guests too.

Why this arrival matters

Vietnam does not need more Burgundy bought only for prestige.

It needs Burgundy that makes sense in restaurants.

Wines that can handle seafood, smoke, herbs, butter, long dinners, warm evenings, and curious drinkers.

Rougeot’s wines do that.

They have the seriousness buyers look for, but also the drinkability sommeliers need. They carry the reputation of Burgundy without feeling trapped by it.

This is the kind of domaine that belongs in the hands of people who open bottles, not just people who store them.

The first allocation arriving soon:

Domaine Rougeot Meursault Sous la Velle 2022 BIO

Domaine Rougeot Chassagne Montrachet 1er Cru En Remilly 2022

Domaine Rougeot Côte de Nuits Villages La Plante du Bois 2022 BIO

Domaine Rougeot Beaune Les Longbois 2022 BIO

Small quantities.

Serious bottles.

On the way to Vietnam now.