Characteristics and Tasting Notes of the Meursault 1er Cru "Clos des Bouchères" Monopole 2017 from Domaine Roulot

Tasting

Color

The wine shows a pale to light yellow hue, with subtle green glints typical of a young vintage, evolving toward softer golden tones with time in the bottle. The color is bright and perfectly clear, a reflection of the gentle, low-intervention winemaking applied throughout the process.

Nose

The nose opens on a graphite-like, almost pencil-shavings note, closely associated with this limestone terroir, followed by fresh pear, citrus zest, and ripe yellow fruit. White flowers and a touch of verbena bring lift and brightness, while a discreet, well-integrated oak presence recalls hazelnut and almond, gradually giving way to a more floral, elegant expression with age.

Palate

The palate is taut, bright, and beautifully vertical, carried by a lively acidity that never tips into austerity. A saline, mineral core runs through the wine, giving the impression of depth that seems to draw straight from the rock itself. The texture is medium to medium-full bodied, with alcohol around 13 to 13.5%, well integrated and never warming. The finish is long, fresh, and precise, echoing citrus, fine herbs, and a distinct stony minerality.

Food and wine pairings

This Meursault pairs beautifully with delicate fish and shellfish dishes prepared with creamy, buttery sauces, such as sea bass baked in a salt crust, pan-seared scallops, or pike served with a classic beurre blanc. Its combination of tension and texture also makes it a fine match for other fine seafood preparations where richness is balanced by a touch of acidity.

Serving and cellaring

The Meursault 1er cru "Clos des Bouchères" Monopole 2017 is best served around 54°F (12°C), a temperature that allows its aromatic complexity to unfold without dulling its structure. A short decanting time of thirty minutes to an hour can help open up the wine if enjoyed in its youth. Built with a structure suited to cellaring, it rewards patience and can be kept in a cool, stable cellar for further development.

Other characteristics

This is a dry white wine, with no perceptible residual sugar, and an alcohol content of approximately 13 to 13.5%, reflecting a classic, balanced style for a Meursault premier cru.

A Meursault Premier Cru from Domaine Roulot, Marked by Precision and Minerality

The Estate

Founded in 1830 by Guillaume Roulot, Domaine Roulot is a family estate rooted in Meursault, in the heart of Burgundy. The property is today run by the Roulot family, with Jean-Marc Roulot at the helm since 1989, now joined by his son Félicien. Spanning around 17.5 hectares, mostly planted with chardonnay, the estate has long been recognized, alongside names like Lafon and Coche-Dury, as one of the benchmark producers of white Burgundy, known for organic and biodynamic farming and for wines of remarkable purity and precision.

The Vineyard

The fruit for this cuvée comes from the Clos des Bouchères, a walled monopole plot of around 1.37 to 1.38 hectares located within the Meursault Bouchères climat, on the southern part of the village at an altitude of roughly 260 meters. The soil is composed of oolitic limestone and marl, rich in fossil shells, which lends the wine its characteristic tension and mineral depth. The old vines on this plot tend to ripen early, and the vineyard is farmed according to organic and biodynamic principles, with grapes harvested entirely by hand.

The Vintage

The 2017 vintage followed several years marked by difficult climatic events and brought a return to more generous yields in Burgundy. Conditions allowed for good ripening alongside preserved freshness, resulting in grapes with a favorable balance between sugar accumulation and natural acidity. The early-ripening vines of the Clos des Bouchères were among the first to be harvested, helping to retain vibrancy and precision in the fruit.

Winemaking and aging

The grapes for the Meursault 1er cru "Clos des Bouchères" Monopole 2017 are hand-harvested and pressed very gently before fermenting with indigenous yeasts. The wine is then aged in barrel for around twelve months, with a maximum of 25 to 30% new oak, before being transferred to tank for an additional six months prior to bottling. This extended, carefully managed elevage allows the wine to gain texture and complexity while preserving the purity and freshness characteristic of the estate's style.

Grape Varieties

100% chardonnay.