Domaine Roulot is located in Meursault, just up the road from Coche-Dury, Burgundy and covers an area of 14 hectares. Jean-Marc Roulot farms the vineyards according to biodynamic and organic principles, but without certification.

Jean-Marc Roulot’s style can wow one’s palate. His wines are characterized by minerality, which remains graceful and round throughout.

The top wines of the domaine are: Meursault Premier Cru Les Perrières, Meursault Premier Cru Les Charmes, and Meursault Premier Cru Clos Bouchères.

The Meursault Premier Cru Les Perrières 2011 scored 97, the Meursault Premier Cru Les Charmes 2009 scored 96, and the Meursault Premier Cru Clos Bouchères 2017 scored 95 by the Wine Advocate.

Robert Parker said: “The 2011 Meursault Premier Cru Perrieres has a show-stopping bouquet that roots you to the spot – demonstrating incredible mineralite and intensity. The palate is beautifully balanced and vibrant. Compared to Jean-Marc’s other crus it comes across spicier with a dab of freshly shaved ginger. It leads to a peacock’s tail on the finish that is simply multi-dimensional – shimmering with brilliance. This is a mind-blowing Perrieres – you have been warned!”.

Jean-Marc Roulot, the winemaker of Domaine Roulot, has been in charge of the winemaking processes since 1989 when Jean-Marc Roulot gave up his film career and devoted himself to the domaine.

Domaine Roulot is an old family estate based in Meursault since 1820.

Since 2011 there have also been some new vineyards - Meursault Poruzots and the monopole Clos des Bouchèes, plus some village land after the shared acquisition with Domaine des Comtes Lafon of Domaine René Manuel.

Domaine Roulot is farmed according to biodynamic and organic approaches. The organic approach was started in 1999.

Since that time, only ploughing has been used, while all treatments are managed to minimize any effect on the vineyards' natural life, the vines are high due to significant replanting done by Jean­-Marc Roulot's father's significant replanting Guy Roulot in the 1950s.

If the grape skins are healthy, they are crushed before being pressed. Jean-Marc believes that he gains a greener juice and a better pH with less aggressive pressing.

All of the white wines, except the Aligoté, are fermented in oak barrels with 15 to 18 percent of new wood. Aligoté is fermented in stainless steel vats. Before malolactic fermentation, the wine is lightly stirred for a couple of weeks. Aligoté ages in steel barrels and is bottled after one year, while Bourgogne Blanc ages in the barrel and stainless steel. The white wines, except Aligoté, age in barrel on the lees for 11 months, then are racked to stainless steel for seven more months of ageing before bottling.

The red wine starts with the grapes fully destemmed. The vinification goes in open wooden cuves at a low temperature for 3 to 4 days before fermentation. The fermentation itself lasts about 12 days, with pump-overs and punch-downs. The wines age 12 to 15 months in barrels, 15 to 18 percent of which are new.

The domaine is proud of its spotlessly clean and relatively spacious cellar and exceptional wines which are more and more difficult to buy due to the high demand.