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Roulot Meursault Les Charmes Premier Cru

Meursault, France

About this product

Jean-Marc Roulot's parcel in Les Charmes — the most generous and approachable of Meursault's Premier Crus. The wine is structured and mineral rather than rich and buttery — it represents the antithesis of the Meursault cliché. Produced with native yeasts, used oak only, and no reductive winemaking (the opposite of Coche-Dury's approach). BC importer: Classic Wine Imports [NEEDS VERIFICATION].

The deductive profile Library

colourmedium gold

noselemon, white flower, almond, mineral

palatemineral and precise; less rich than typical Meursault; 8–15 year ageing

Service

temp c13°C

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Tasting profile

lemon, white flower, almond, mineral

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Pairings

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lobster

Meursault's signature hazelnut butter note becomes transformative when paired with lobster. The wine's texture matches the richness; its acidity lifts the bisque.

classic fish_course

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Fish luxury

Halibut's firm, meaty white flesh supports the weight of Meursault. Brown butter sauce echoes the wine's hazelnut note exactly, creating seamless harmony.

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seafood

Scallops with hazelnut butter creates a flavour mirror for Roulot Charmes' hazelnut-cream character; cauliflower purée's mild earthiness provides gentle texture contrast to the wine's crispness

classic main

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Meat poultry

Bresse chicken rôtie with Meursault in the cooking jus and Meursault in the glass is Burgundy's chicken preparation; the wine's cream-hazelnut notes echo the butter-cream jus

classic main

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cheese

Roulot Charmes's Meursault depth bridges the aged Comté; a premier cru from Meursault for the region's milk heritage

classic cheese

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fish

Roulot Meursault Les Charmes' butter and mineral elevates the classic sole bonne femme; French gastronomy at its purest

classic fish_course

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food

Roulot Les Charmes elevates the quenelles de brochet; both express the finest traditions of Burgundian cuisine

classic fish_course

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seafood

Foie gras with Meursault jelly is a classic Burgundian preparation: the wine's cream-hazelnut richness enhances the foie gras's fat while its acidity prevents the combination from becoming cloying

established starter