Roux Père & Fils

The story of the terroir, told in every glass

Roux Père & Fils wines have been produced since 1885 by Fernand Roux in the small French village of Saint-Aubin, located in the renowned Burgundy wine region. The Roux family began winemaking using grapes harvested from just 4 hectares of land.

Today, Roux Père & Fils owns 70 hectares of vineyards and ranks among the top 10 landowners in Burgundy.

The wines are crafted in some of the region’s most prestigious appellations, including Chambolle-Musigny, Chassagne-Montrachet, Gevrey-Chambertin, and Aloxe-Corton. For over 130 years, Fernand Roux’s descendants have continued to offer a wide range of wines, including white single-varietal Burgundies—most notably Grand Cru Chardonnay—and red wines made from Pinot Noir.

Roux Pere & Fils - Les Cotilles Chardonnay

APPEARANCE: Yellow with greenish reflections.
AROMA: A bouquet featuring freshly cut hay, white roses, acacia, honeysuckle, verbena, and other herbs, along with a harmonious blend of citrus notes (grapefruit, mandarins, oranges).
TASTE: The palate is delighted by bitter nuances of green pine, quince, and fennel. Dry and fresh, with a mineral aftertaste.
FOOD PAIRING: One of the most recommended wines for meals with seafood and fish served with polenta, as well as asparagus or sautéed spinach. At the end of the meal, enjoy it with hard cheeses garnished with dried apples and fresh grapes.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Puligny Montrachet AOC Les Enseigneres

APPEARANCE: Clear pale straw yellow with golden reflections.
AROMA: An authentic white Bordeaux experience, with aromas of sweet yellow fruits, honey, and lemon.
TASTE: Liqueur-like, with notes of lemon, grapefruit, and rich minerality, showcasing the wine’s aging potential and its capacity for harmonious evolution over time.
FOOD PAIRING: Balanced, full-bodied, and perfect for appetizers with dry-cured meats, pasta, salmon or tuna dishes, seafood, and soft cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Puligny Montrachet AOC, blanc

APPEARANCE: Pale straw yellow with golden reflections.
AROMA: Puligny-Montrachet Blanc offers a well-structured bouquet that gently settles on the senses with aromas of fresh flowers, lemongrass, green hazelnuts, and citrus.
TASTE: The diverse aromatic dimension of the Chardonnay variety brings out flavors of sweet apricots and woody stone notes. The finish is mineral, persistent, and dry.
FOOD PAIRING: This French vineyard Chardonnay pairs effortlessly with dishes made from ocean fish, salmon- and herb-filled ravioli, shrimp, sushi and tuna sashimi, lobster, and seafood risotto. After the main course, it’s a fine choice alongside hard and semi-hard cheeses garnished with dried fruits and nuts.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Chassagne-Montrachet AOC, La Goujonne blanc

APPEARANCE: Deep yellow with golden reflections.
AROMA: Chassagne-Montrachet La Goujonne presents a bouquet marked by freshness, with notes of yellow apples, pineapple, lemon, creamy cheese, and white pepper.
TASTE: On the palate, it reveals a smooth texture supported by ripe yellow fruits, citrus, and spices. The finish is medium-length, dry, and mineral.
FOOD PAIRING: A rich Chardonnay, ideal for equally rich meals featuring white poultry, veal in white sauce, fish, and seafood.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Corton Charlemagne AOC, Grand Cru blanc

APPEARANCE: Clear, bright pale straw yellow.
AROMA: A Chardonnay from some of Burgundy’s finest vineyards, offering classic aromas of peaches, orchard fruits, and green oak.
TASTE: The initial creaminess gives way to lingering notes of herbs and oak, with a hint of minerality or wet stone subtly emerging.
FOOD PAIRING: A white wine well-suited for meals with appetizers, white meats or fish, shellfish, and traditional French cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Saint Aubin AOC, blanc

APPEARANCE: Bright pale straw yellow.
AROMA: This wine shares characteristics with those from Puligny-Montrachet, offering easily recognizable aromas of citrus, white-fleshed orchard fruits—especially pear and quince—rounded off with a brief note of spice.
TASTE: A generous texture with hints of butter, flint, and oak that linger slightly on the palate. Medium acidity delivers a well-balanced and flavorful finish.
FOOD PAIRING: A Chardonnay ideal for dishes featuring poultry (chicken, turkey), fish with vegetables and herbs, shellfish, seafood, pasta, and semi-hard cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Bouzeron AOC, Les Fias blanc

APPEARANCE: Pale yellow.
AROMA: A wine made from 100% Aligoté, offering a diverse aromatic mix of peaches and other stone fruits, pineapple, salted lemons, a hint of wet stone (minerality), and biscuits.
TASTE: Medium-bodied with crisp acidity, featuring citrus and tropical fruit notes. The finish is fresh and invigorating.
FOOD PAIRING: Recommended with dry-cured meats, fatty fish, shellfish, pasta, and soft cheeses.
SERVING TEMPERATURE: 8–10°C.

Roux Pere & Fils - Bourgogne Aligote AOC, Albus

APPEARANCE: Bright pale straw yellow. AROMA: A medium-intensity bouquet featuring wildflowers, elderflower leaves and tomato foliage, grapefruit, and a hint of vanilla. TASTE: Dry on the palate with high acidity and alcohol that opens the structure to reveal notes of lemon, elderflower cordial, more vanilla, peaches, and other ripe stone fruits. The pronounced acidity lingers through the finish, slightly masking the fruit notes. FOOD PAIRING: Perfect for lunch or dinner with dry-cured meats, salmon, tuna, shrimp, and soft cheeses. SERVING TEMPERATURE: 8–10°C.

Roux Pere & Fils - Meursault AOC, blanc

APPEARANCE: Pale yellow, clear, with greenish reflections. AROMA: Notes of almonds, bread, and honey on a lemon-dominated background. TASTE: Complex on the palate, with flavors of dried fruits, peaches, and almonds. The wine maintains its freshness and body well into the finish. FOOD PAIRING: A classic Chardonnay, ideal for dishes with fish, seafood, pasta, and soft cheeses. SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Santenay AOC, Sous La Roche blanc

APPEARANCE: Bright pale straw yellow.
AROMA: A bouquet with prominent aromas of fruit and citrus, complemented by mature notes of vanilla, spices, and yeast.
TASTE: Lightly effervescent, with flavors of apple, baked lemon, woody pits, and hints of minerals and clay. The finish is medium, dry, with a citrus touch.
FOOD PAIRING: The aromatic profile is enhanced by dishes featuring poultry with white sauce, pasta, seafood, risotto, boiled fish, and appetizers with various traditional French cheeses: Comté, Beaufort, Gruyère, or other goat cheeses.
SERVING TEMPERATURE: 10–12°C. (Cellaring potential of 3 to 10 years).

Roux Pere & Fils - Rully AOC, Les Agnieres blanc

APPEARANCE: Pale yellow, clear.
AROMA: The bouquet plays with aromas of smooth nectar and tart citrus, effervescent, eager to settle on the palate, where it reveals multiple aromatic surprises.
TASTE: A note of fresh, salted butter, roasted hazelnuts with their skins, and balancing fruit notes, especially bergamot and peach. The finish is medium to long, with a hint of freshly baked bread releasing yeast vapors.
FOOD PAIRING: A Burgundy AOC worth discovering alongside dishes with fish, shrimp, pasta, and fine, soft cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Santenay 1'er Cru AOC, Beauregard blanc

APPEARANCE: Bright pale yellow.
AROMA: A fresh Chardonnay with aromas of flowers, herbs, and freshly cut hay.
TASTE: Complex, with herbal notes and a brief creaminess from hazelnuts. The finish is slightly effervescent, with a touch of greenery.
FOOD PAIRING: Enjoy this wine with poultry dishes in white sauce, pasta, seafood, risotto, boiled fish, and appetizers with various traditional French cheeses: Comté, Beaufort, Gruyère, or other goat milk cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Meursault 1'er Cru AOC, Les Charmes blanc

APPEARANCE: Intense yellow, bright with a short effervescence.
AROMA: Generous fragrance of citrus, especially lemon, lime, and bergamot, sweet peaches, and dried fruits.
TASTE: The fruit and citrus notes are balanced by the mid-palate creaminess, with a finish marked by high acidity, ensuring an intense and long-lasting aftertaste.
FOOD PAIRING: A refreshing and delicate wine, recommended with dishes of fish, shrimp, pasta, and fine, soft cheeses.
SERVING TEMPERATURE: 10–12°C.

Roux Pere & Fils - Meursault 1'er Cru AOC, Clos Des Poruzots blanc

APPEARANCE: Pale yellow.
AROMA: The refined and elegant bouquet retains aromas of yellow apples, golden raisins, and tropical fruits.
TASTE: The buttery texture brings complementary flavors of grapefruit with a balanced finish, featuring notes of tart apples, honey, wildflowers, and minerals.
FOOD PAIRING: A Premier Cru Chardonnay best enjoyed with sautéed mushrooms, chicken mushroom stew, and other dishes with duck or turkey, lobster with butter and roasted sweet potatoes, seafood, shrimp, and fried squid.
SERVING TEMPERATURE: 10–12°C.