Domaine Chevigny‑Rousseau Vosne‑Romanée Village 2021

Winery Background and History

Founded in 1947 near Vosne‑Romanée by Lucien Chevigny and later joined by the Rousseau family, Domaine Chevigny‑Rousseau remains a small, family-run estate (~4 ha) focused on quality Burgundy production. Under Pascal Chevigny’s leadership, the domaine cultivates village and Premier Cru sites in Côte de Nuits, upholding meticulous, terroir-driven practices and recently achieving HVE sustainability certification. 

Producer and Wine Maker

Pascal Chevigny oversees both the vineyard and cellar. He employs hand-harvesting, full destemming, native-yeast fermentation, and aging in French oak barrels (~30% new). With no fining or filtration, his method enhances site expression and structural integrity.

Vineyards and Micro Climate

The village-level vines are planted on argilo-calcaire soils at the foot of Côte de Nuits. Moderate sun exposure, warm summer days, and cool nights promote balanced phenolic ripening. Vine age averages 30–40 years, contributing complexity and depth. 

Vinification & Aging Methods

Hand-picked, destemmed fruit ferments using indigenous yeasts with moderate punch-downs. The wine matures 12–18 months in French oak barrels (approx. 30% new). Bottled unfined and unfiltered with minimal sulfites to preserve purity, texture, and aromatic nuance.

Tasting Notes

Medium garnet in color. Aromas of black cherry, raspberry, and rose petal interwoven with forest floor and spice. On the palate, vibrant red fruit is framed by supple tannins and fine acidity. A mineral-driven backbone supports a lingering, earthy finish with floral and spicy undertones. 

Food & Wine Pairing

Ideal with roast duck, game birds, mushroom risotto, veal, and aged cheeses like Comté or Gruyère. Also great alongside herbed charcuterie or dishes with umami-rich mushrooms.

Service Methods and Temperatures

Serve at 15–16 °C in Burgundy-style glasses to highlight aromatics. Decant lightly for 30 minutes to open structure and bouquet. Avoid over-chilling to preserve flavor complexity.

Storage and Aging Potential

Drink now through approximately 2032. With cellar conditions at 12–14 °C and stable humidity, expect tertiary development—dried florals, sous-bois, and truffle—while elegance and structure remain intact.

Grape Varietals & percentage used

100% Pinot Noir

ABV (Alcohol by Volume)

Approximately 13%