Sign In

2006 Domaine Roulot Monthelie

ITEM 7955487 - Removed from a professional wine storage facility; Purchased upon release; Consignor is original owner

Bidder Amount Total
Item Sold Amount Date
I7967696 1 $85 Oct 3, 2021
I7946617 1 $85 Sep 12, 2021
Front Item Photo


Domaine Roulot

Domaine Roulot is a 25-acre estate in Meursault. Founded in 1830 by Guillaume Roulot, it was run for many years in the 20th century by Guy Roulot, a legendary maker of outstanding Meursaults. He was the first in his family – and one of the first in the district – to bottle his own wines. The estate is now run by his son Jean-Marc, who continues to champion single-vineyard bottlings and to make noteworthy wines. Domaine Roulot has Premier Cru parcels in Meursault and Monthelie. Clive Coates has written that the domaine “has long been one of the superstars of the commune…Jean-Marc has great talent…The wines are very pure and elegant…”


France, Burgundy, Côte d'Or, Côte de Beaune, Monthelie

Monthélie is a diminutive appellation of just 450 acres wedged between Volnay and Meursault. The picturesque village of the same name has fewer than 300 inhabitants, all of whom are involved in making wine. The name Monthélie is thought to come from the Celtic phrase “mont-oloye,” meaning an elevation in the road. Both red and white wines can be produced within the Monthélie appellation, though in practice about 85% is Pinot Noir and 15% is Chardonnay. There are no Grands Crus but the appellation has 15 Premiers Crus, in whole or part. Four are relatively new, having been added in 2006. Until 1937, when Monthélie became an official appellation, the wine produced was sold as either Volnay or Pommard. Two of the best-known Premier Cru vineyards are Les Champs Fulliot and Sur la Velle. Robert M. Parker Jr. has written that the best producers of Monthélie reds make “aromatic, graceful, elegant wines.”


Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.