Bourgogne Les Lameroses Domaine Rougeot 1998
The 1998 Les Lameroses is a French wine produced by Domaine Rougeot, originating from the Les Lameroses vineyard. Bottled directly at the estate with an alcohol content of 12.5%, it holds the Appellation Bourgogne Contrôlée classification. The 1998 vintage in this region achieved a score of 87 points and is characterized as balanced and solid.
The overarching Bourgogne AOC, officially established in 1937, forms the foundation of the region's quality hierarchy. The broader Burgundy region was historically shaped by medieval monks who meticulously mapped the countless terroirs, turning the cultivation of the land into an art form through a detailed system of climats. The appellation spans a vast geographical area from the Yonne department in the north, through the Côte-d'Or and Saône-et-Loire, down to the Rhône department in the south.
Across this extensive area, the climate is predominantly continental, featuring cold winters, cool springs, and warm summers. These conditions are ideal for early-ripening grape varieties. The soil is generally dominated by a classic mixture of clay and limestone, providing the foundation for the region's production. This terroir is primarily dedicated to Pinot Noir and Chardonnay, the two defining grape varieties of Burgundy, though the appellation also permits the use of Gamay and Aligoté to a lesser extent.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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