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Pierre-Henri Rougeot - Pommard "La Rue au Port" 2017

Pierre-Henri Rougeot - Pommard "La Rue au Port" 2017

$129.00

“La Rue au Port” opens up with freshly picked, wild strawberries, raspberries and cherries with refined dried herbs and tobacco-leaf.

Pierre-Henri Rougeot is a young vigneron with generations of family roots in the town of Meursault. He grew up learning farming and the craft of winemaking with his father, and by studying in Beaune. In 2017, he decided to add one more activity, a small negoce where he could make wines his way. The fruit comes from his family Estate, vineyards which are farmed organically. The production is miniscule. Pierre-Henri makes his wines with little intervention, meaning No SO2 until bottling and no fining and no filtration. The reds are macerated with whole clusters, and age in neural barrels; the whites are pressed directly to barrels, with no battonage and aging sur lees. 

The bouquet opens up with freshly picked wild strawberries, raspberries and cherries with refined dried herbs and tobacco leaf. The palate exudes juicy, but structured, red fruit and zingy acidity followed by polished, slightly smoky tannins. It can be paired with roast lamb, beef bourguignon, steak tartare, stuffed mushrooms and tomato-based pasta dishes. You can drink it now by decanting it 45 minutes before serving or cellar it up until 2030+. 100% Pinot Noir.

"That must be one of the most elegant Pommard wines out there. The substance is here yet it gravitates on the palate like a ballet dancer. A must try."

Pierre-Henri makes his wines with little intervention meaning No SO2 until bottling, no fining and no filtration, the reds are macerated with whole-cluster, and aged in neutral barrels, the whites are pressed directly with a vertical press and put in barrels, little battonage and ageing sur lees. 

What we say

"That must be one of the most elegant Pommard wines out there. The substance is here yet it gravitates on the palate like a ballet dancer. A must try."

Technical notes

Pierre-Henri makes his wines with little intervention meaning No SO2 until bottling, no fining and no filtration, the reds are macerated with whole-cluster, and aged in neutral barrels, the whites are pressed directly with a vertical press and put in barrels, little battonage and ageing sur lees.