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"The Roulot Method"

In the 1990s, Jean-Marc developed a winemaking approach that's now imitated across Burgundy, Sonoma Coast, and beyond. It's deceptively simple: ferment in barrel for 12 months with indigenous yeasts, then age in stainless steel tanks for 6 months before bottling. "We get microoxygenation in the wood, then reduction in stainless steel," Jean-Marc explains. "It gives the wine vertical tension."

Most Meursault producers lean on bâtonnage (lees stirring) to build richness and texture. Jean-Marc barely touches it. He stirs a maximum of six times, only in high-acidity vintages, and never after malolactic fermentation. "It creates richness," he told author Clive Coates MW, "but it also creates heaviness, and one loses purity."

The Roulot Method preserves what matters: bright acidity, mineral precision, silky texture. It's why these wines taste like Chablis crashed into Meursault and somehow both won. American Chardonnay producers from California to Oregon have adopted the technique. When expert Sommeliers like Rajat Parr or Larry Stone MS talk about the "Roulot Method," this is what they mean.