Domaine Roulot Meursault Les Clous 2024
We have 2 in stock (Inventory is live and accurate)
The Land
Bouchard Père & Fils, a major owner in Les Clous, describes its marl as the same found on the hill of Corton-Charlemagne, separated only by topography and altitude. Les Clous sits on the hillside above Meursault village at 280 to 300 meters, facing east to southeast on a slope of about 15 percent, with calcareous clay over a marl-and-limestone plateau that crumbles easily under the plow. The higher position means cooler air and a slower ripening rhythm than the lower village sites, which pushes the wine toward tension and mineral cut rather than richness. Roulot Meursault Les Clous 2024 is a new name in the lineup, only the second vintage of this lieu-dit to carry the Roulot name.
The Wine
100% Chardonnay, made the way every Roulot white is made: pneumatic pressing, often after a light crush for greener juice and a better pH, fermentation with natural yeasts, then about a year in barrel followed by months in steel tank on the lees. New oak for village wines stays at 20 percent or less, and lees stirring is rare, never more than six times and never after malolactic. The 2024 vintage was cold and wet across the Côte de Beaune, with heavy mildew pressure and early summer hail in Meursault. One taster at the domaine noted the 2024 Les Clous still carries a trace of the previous owner's style while moving toward the classic Roulot profile. Expect quince, lime, crushed chalk, a lean, tensile midsection, and a finish that tightens rather than broadens. Give it a few years.
The People
Guy Roulot was one of the first in Meursault to bottle village wines under their individual lieu-dit names rather than blending them away. Tillets, Luchets, Tessons, Meix Chavaux: a generation of Burgundy lovers learned the map of Meursault's hillside from his labels. Jean-Marc has carried the idea forward since 1989, buying and trading parcels to sharpen the range. Les Clous arrived through a vineyard exchange among Bouchard Père & Fils, Roulot, and the de Montille family, and joined the lineup with the 2023 vintage. It extends the family's site-by-site reading of Meursault to one more hillside, the kind of slow, deliberate addition that explains why every new Roulot lieu-dit draws so much attention.
Food Pairing
Les Clous has the cut for dishes with fat and the minerality for anything from the sea. Scallop crudo with grapefruit segments, good olive oil, and flaky salt plays up its citrus and chalk. Sole meunière with brown butter and lemon is the old-school partner; the acidity slices through the butter. Pork tenderloin roasted with apples and a splash of cider picks up the orchard fruit. Or try a goat cheese and leek tart, where the wine's tension matches the tang of the cheese. A bottle to bring to the dinner where the guests actually care what's in the glass.
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Burgundy, in eastern France, encompasses several subregions, but it is the Côte d'Or that is home to many of the world's most expensive and revered wines. The region, primarily a single east-facing slope, has mixed limestone soils that vary dramatically from village to village and even vineyard to vineyard. White wines, crafted from Chardonnay, range from rich and opulent to lean and intensely mineral, while Pinot Noir produces silky, perfumed red wines of exceptional finesse and complexity. Centuries of winemaking tradition have resulted in every plot being meticulously recognized and scrutinized, making the Côte d'Or a true capital of terroir.
Burgundy - Cote d'Or
Chardonnay, one of the world's most versatile and beloved white grape varieties, showcases a remarkable spectrum of styles, from the lean, mineral-driven expressions of Chablis in France to the rich, buttery, and oak-aged versions from California's Napa Valley. Its adaptability extends to cooler climates such as Burgundy, where it achieves elegance and complexity, and to regions like Australia's Yarra Valley, known for producing vibrant and fruit-forward renditions. This grape's ability to reflect its terroir, coupled with winemaking techniques, results in a wide array of profiles, including unoaked, crisp varieties with apple and citrus notes, to full-bodied wines with tropical fruit flavors and creamy textures.
