About this WINE
Domaine Guy Roulot
Jean-Marc Roulot has been in charge since 1989, when he decided to stay with the vines rather than to pursue a full time career as an actor on stage and film, subsequently bringing a fine domaine up into the very top league. He is one of the few producers who has managed to move from heavier to purer wines without losing anything of the wine’s potential quality and complexity. Everything is still in place, both the greater pull of fabulous white Burgundy and the more detailed intricacies of the subtle differences between one terroir and another.
The wines are built, not in the sense of any artificial construction, but by the weaving of layers one upon another. These are exceptional Meursaults which show their real class at 10 years old. The vineyards have been farmed organically since 1999, with some experiments in biodynamics - all is in place for first class raw material and Jean-Marc is not afraid to pick early if the condition of the grapes suggests it. Where the skins of the grapes are healthy, Jean-Marc likes to crush them before pressing, which he finds gives a greener juice with a degree more acidity but without changing the pH of the wine. The barrels fulfil their role of aerating the wine, with no more than 20% new wood for village wines and 25-30% for the crus.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
Bourgogne Blanc is the appellation used to refer to generic white wines from Burgundy, a wide term which allows 384 separate villages to produce a white wine with the label ‘Bourgogne.’ As a result of this variety, Bourgogne Blanc is very hard to characterise with a single notable style, however the wines are usually dominated by the presence of Chardonnay, which is just about the only common factor between them. That being said, Chardonnay itself varies based on the environmental factors, so every bottle of Bourgogne Blanc will vary in some way from the next! Pinot Blanc and Pinot Gris are also permitted for use in Bourgogne Blanc under the regulations of the appellation.
As Bourgogne Blanc is very much an entry-level white wine for most regions in Burgundy, prices are usually very reasonable, and due to the terroir and climate of Burgundy, Bourgogne Blanc wines tend to have a strong acidity to them, combined with a vibrant and often fruity palate when compared with other whites from the New World, say, allowing fantastic matchmaking with many different kinds of food.
Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.
Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.
It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.
Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.