Description: Bourgogne Passetoutgrain Les Vercherres 2025 SSA | Rougeot Père & Fils
The Bourgogne Passetoutgrain Les Vercherres from Domaine Rougeot Père & Fils celebrates a Burgundian tradition. Located south of Meursault, the Les Vercherres vineyard site is home to vines planted in the 1950s and 1980s, where Gamay and Pinot Noir are grown together. This blend, typical of Passetoutgrain, is becoming increasingly rare in Burgundy, but the estate continues this tradition. The wine is vinified without added sulfites, in keeping with the approach pioneered by Pierre-Henri Rougeot since his arrival at the estate.
Terroirs and Grape Varieties
The Vercherres plot rests on limestone soils, characteristic of the terroirs south of Meursault. The blend consists of 70% Pinot Noir and 30% Gamay, planted on the same plot and harvested together. The Gamay brings liveliness and immediate fruitiness, while the Pinot Noir gives the wine its structure and length. The two grape varieties complement each other naturally to form a balanced whole.
Viticulture and Winemaking
Marc Rougeot and his son Pierre-Henri have been farming the estate using certified organic methods since 2020, with a transition to Demeter biodynamics underway since 2021. The grapes are harvested by hand, then the Pinot Noir and Gamay ferment together as whole clusters using native yeasts. The wine is then aged on fine lees for 7 to 8 months in oak barrels, with malolactic fermentation completed in the barrel. This minimally interventionist approach requires perfectly healthy grapes and meticulous work at every stage.
Burgundy Passetoutgrain Les Vercherres 2025 SSA | Rougeot Père & Fils: The Sommelier’s Review
Philippe Mischler, sommelier at Mundovin
Passetoutgrain is sometimes underestimated in Burgundy, even though it can produce truly beautiful wines. With its old, mixed-varietal vines and biodynamic cultivation, Les Vercherres offers a depth that exceeds expectations for the appellation. Pierre-Henri Rougeot crafts a cuvée full of character, blending the fruitiness of Gamay with the structure of Pinot Noir. Ready to drink now, this wine will also gain complexity with a few years of aging. I recommend serving it at 16°C, without prolonged decanting, in attractive glasses.
The Nose
The nose reveals fresh cherry, raspberry, and a hint of tart strawberry. Notes of five-spice and star anise add a spicy touch, complemented by a light scent of dried rose. The overall impression remains fresh and delicate, without any heaviness.
Palate
On the palate, the wine is round and juicy, with crisp fruit. The tannins are supple and silky, marked by a slight earthy note characteristic of Gamay grown on limestone. Lively acidity brings energy and freshness, while the finish lingers with a salty note.
Bourgogne Passetoutgrain: An Appellation Worth Rediscovering
Bourgogne Passetoutgrain is an appellation that blends Pinot Noir and Gamay. Long considered a simple, easy-drinking wine, it is now attracting renewed interest from winemakers who are devoting greater care to its production. On Burgundy’s limestone soils, Gamay gains finesse and complements Pinot Noir well.
Domaine Rougeot’s Les Vercherres cuvée exemplifies this evolution. Sourced from an old vineyard plot where the two grape varieties are co-planted, it is produced using biodynamic methods and vinified without added sulfites. A Passetoutgrain that, above all, showcases its terroir and the estate’s craftsmanship.
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