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<p>The terraced vineyards span 16 hectares across steep slopes in the appellations of Saint-Peray (clay & limestone) and Saint-Joseph (granite), ranging between 150-250m altitude in the region’s continental climate. Split almost evenly between red and white, the vines have an average age of 65 years with some vines close to 80 years old. With the slopes being too steep for machinery, all the vineyards are tended to by hand and, since Fabrice’s involvement, organically farmed.</p>
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<p>Style / Variety: Syrah<br>Region: Saint-Joseph, France<br>ABV: 14.5%<br>Vol: 750ml</p>",
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"body_html": "<p>You may recognize Pierre-Henri’s family name from Meursault’s Domaine Rougeot Pere & Fils for whom he is also the Vigneron. Having learned alongside his father at the Domaine throughout his youth, he went on to study at the Beaune Wine University. After graduation he worked at Domaine de Montille in Volnay then travelling to prestigious Domaines across France selling barrels. This latter venture offered him the opportunity to see and experience an array of approaches to winemaking. <em>Pierre-Henri Rougeot</em> is his independent venture where he continues to explore his craft.</p>
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<p>Style / Variety: Chardonnay <br>Region: Chassagne-Montrachet, Burgundy, France<br>ABV: 14.0%<br>Vol: 750ml</p>",
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"body_html": "<p><em>"You may recognize Pierre-Henri’s family name from Meursault’s Domaine Rougeot Pere & Fils for whom he is also the Vigneron. Having learned alongside his father at the Domaine throughout his youth, he went on to study at the Beaune Wine University. After graduation he worked at Domaine de Montille in Volnay then travelling to prestigious Domaines across France selling barrels. This latter venture offered him the opportunity to see and experience an array of approaches to winemaking. Pierre-Henri Rougeot is his independent venture where he continues to explore his craft.</em></p>
<p><em>Pierre-Henri has adopted a naturalistic approach to winemaking from farm to bottle. Fruit is sourced from small plots on his family’s estate which practices organic and biodymic farming; A initiative started by Pierre-Henri when he came on board in 2010. These plots result in lower yields that benefit the finished wine.</em></p>
<p><em>In the winery Pierre-Henri prefers low sulphur, wild yeast fermentation and plenty of whole bunch for the reds with no fining or filtration. Fruit is pressed in a vertical grape press that results in ‘higher acid extraction and greater clarity of must. The result is dynamic, complex, and elegant wines.'”</em> <strong>-Clos Cachet </strong></p>
<p>Style / Variety: Chardonnay <br>Region: Meursault, Burgundy, France<br>ABV: 14.0%<br>Vol: 750ml</p>",
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