Domaine Roulot 'A Mon Plaisir Clos du Haut Tesson' Meursault, Burgundy, France 2023
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
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A Mon Plaisir Clos du Haut Tesson represents one of the most iconic wines in the Roulot portfolio—a monopole parcel that was the favorite vineyard of Guy Roulot, Jean-Marc's father, hence the name "à mon plaisir" (to my pleasure). The wine's name reflects the inscription on the stone arch above the vineyard entrance. Though classified as village-level Meursault, this lieu-dit performs at Premier Cru quality and is considered the most multi-layered and magisterial of Roulot's village wines. Located halfway up the hillside at nearly 300 meters elevation with full southern exposure, Les Tessons benefits from exceptional terroir that Guy Roulot recognized early as capable of producing world-class wine. The parcel's positioning on the mid-slope places it in the sweet spot for Meursault's finest terroirs, where oolitic limestone dominates and yields wines of tremendous density, energy, and aging potential.
- WINEMAKER: Jean-Marc Roulot, David Croix (Chief Winemaker)
- FARMING: Certified Organic (since 2013); Biodynamic practices (since 2012)
- VARIETY: 100% Chardonnay
- TERROIR: The A Mon Plaisir Clos du Haut Tesson is a monopole parcel within the highly regarded Hauts Tesson lieu-dit in Meursault, positioned at approximately 300 meters altitude on the mid-slope where the village's most celebrated terroirs are concentrated. The vineyard faces due south, providing optimal sun exposure and ripening conditions. The soils are dominated by oolitic limestone with possible presence of dalle nacrée (pearlescent limestone), the same geological foundation that defines Meursault's greatest Premier Cru sites. The vines were planted in the 1950s-1960s from massal selection and are now mature, contributing depth and complexity to the wine. The mid-slope positioning ensures excellent drainage while the limestone bedrock imparts the wine's signature mineral backbone and electric energy. This cooler, northeast-facing exposition compared to lower sites contributes to the wine's natural acidity, tension, and capacity for extended cellaring.
- VINIFICATION: Hand-harvested with meticulous selection both in the vineyard and upon arrival at the winery. The grapes undergo pneumatic pressing with gradually increasing pressure to extract maximum juice while maintaining purity. Fermentation occurs spontaneously with indigenous yeasts in French oak barrels. Light bâtonnage (lees stirring) is performed every 3-4 weeks until malolactic fermentation begins, adding texture while preserving the wine's mineral precision. Jean-Marc Roulot's philosophy emphasizes minimal intervention, allowing the terroir to express itself fully.
- AGING: Aged for 11-12 months in French oak barrels with 15-20% new oak—a deliberately restrained approach that allows terroir rather than wood influence to dominate. Following barrel aging, the wine spends an additional 6-7 months in stainless steel tanks, a signature element of the "Roulot Method" that preserves freshness, adds tension, and integrates the wine while maintaining its signature slightly reductive character. The wine is fined with minimal amounts of casein and bentonite, then very lightly filtered before bottling. Sulfur levels are carefully managed, adjusted to 20mg/L free during élevage and 30mg/L free at bottling.
- TASTING NOTES: Captivating aromatics featuring Granny Smith apple, pear, green apple, and citrus zest layered with white flowers, jasmine, toasted almonds, and touches of freshly baked bread. Nuanced notes of crushed mint, stuck match, and delicately smoky oak frame the bouquet. Medium to full-bodied with satiny, enveloping texture and deep layering. The palate shows punchy intensity with ripe orchard fruit, bright acidity, and pronounced salinity. Stony minerality, crushed limestone, and chalky texture provide structure. The youthfully austere, highly persistent finish reveals lemongrass, sea salt, and iron-inflected minerality. This is a wine of remarkable energy, density, and terroir expression.
- FOOD PAIRINGS: Lobster, Dover sole, seared scallops, roasted chicken, veal in cream sauce, Comté, aged Gruyère.
Domaine Roulot 'A Mon Plaisir Clos du Haut Tesson' Meursault, Burgundy, France 2023
A Mon Plaisir Clos du Haut Tesson represents one of the most iconic wines in the Roulot portfolio—a monopole parcel that was the favorite vineyard of Guy Roulot, Jean-Marc's father, hence the name "à mon plaisir" (to my pleasure). The wine's name reflects the inscription on the stone arch above the vineyard entrance. Though classified as village-level Meursault, this lieu-dit performs at Premier Cru quality and is considered the most multi-layered and magisterial of Roulot's village wines. Located halfway up the hillside at nearly 300 meters elevation with full southern exposure, Les Tessons benefits from exceptional terroir that Guy Roulot recognized early as capable of producing world-class wine. The parcel's positioning on the mid-slope places it in the sweet spot for Meursault's finest terroirs, where oolitic limestone dominates and yields wines of tremendous density, energy, and aging potential.
- WINEMAKER: Jean-Marc Roulot, David Croix (Chief Winemaker)
- FARMING: Certified Organic (since 2013); Biodynamic practices (since 2012)
- VARIETY: 100% Chardonnay
- TERROIR: The A Mon Plaisir Clos du Haut Tesson is a monopole parcel within the highly regarded Hauts Tesson lieu-dit in Meursault, positioned at approximately 300 meters altitude on the mid-slope where the village's most celebrated terroirs are concentrated. The vineyard faces due south, providing optimal sun exposure and ripening conditions. The soils are dominated by oolitic limestone with possible presence of dalle nacrée (pearlescent limestone), the same geological foundation that defines Meursault's greatest Premier Cru sites. The vines were planted in the 1950s-1960s from massal selection and are now mature, contributing depth and complexity to the wine. The mid-slope positioning ensures excellent drainage while the limestone bedrock imparts the wine's signature mineral backbone and electric energy. This cooler, northeast-facing exposition compared to lower sites contributes to the wine's natural acidity, tension, and capacity for extended cellaring.
- VINIFICATION: Hand-harvested with meticulous selection both in the vineyard and upon arrival at the winery. The grapes undergo pneumatic pressing with gradually increasing pressure to extract maximum juice while maintaining purity. Fermentation occurs spontaneously with indigenous yeasts in French oak barrels. Light bâtonnage (lees stirring) is performed every 3-4 weeks until malolactic fermentation begins, adding texture while preserving the wine's mineral precision. Jean-Marc Roulot's philosophy emphasizes minimal intervention, allowing the terroir to express itself fully.
- AGING: Aged for 11-12 months in French oak barrels with 15-20% new oak—a deliberately restrained approach that allows terroir rather than wood influence to dominate. Following barrel aging, the wine spends an additional 6-7 months in stainless steel tanks, a signature element of the "Roulot Method" that preserves freshness, adds tension, and integrates the wine while maintaining its signature slightly reductive character. The wine is fined with minimal amounts of casein and bentonite, then very lightly filtered before bottling. Sulfur levels are carefully managed, adjusted to 20mg/L free during élevage and 30mg/L free at bottling.
- TASTING NOTES: Captivating aromatics featuring Granny Smith apple, pear, green apple, and citrus zest layered with white flowers, jasmine, toasted almonds, and touches of freshly baked bread. Nuanced notes of crushed mint, stuck match, and delicately smoky oak frame the bouquet. Medium to full-bodied with satiny, enveloping texture and deep layering. The palate shows punchy intensity with ripe orchard fruit, bright acidity, and pronounced salinity. Stony minerality, crushed limestone, and chalky texture provide structure. The youthfully austere, highly persistent finish reveals lemongrass, sea salt, and iron-inflected minerality. This is a wine of remarkable energy, density, and terroir expression.
- FOOD PAIRINGS: Lobster, Dover sole, seared scallops, roasted chicken, veal in cream sauce, Comté, aged Gruyère.