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How does Jean-Marc Roulot vinify his Meursaults to give them such a distinctive style?
The style of Domaine Roulot is rooted in a resolutely non-interventionist philosophy. After very gentle pressing, fermentation takes place exclusively with indigenous yeasts. The wines are then aged on the lees in barrel for 12 months, followed by 6 months in tank, with limited use of new oak — between 10 and 30% depending on the cuvée and the vintage. Jean-Marc Roulot has also made the choice to vinify separately the various lieux-dits of Meursault in order to capture the specific character of each plot, an approach that has earned him unanimous recognition among his peers.
