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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 14 notes) - hiding notes with no text | | | Tasted by western on 12/13/2023 & rated 92 points: Excellent (393 views) | | | Tasted by philmtl on 10/21/2023: Nice! Red berries, sweet spices and some tangy citrus notes. No hollow point on this, it follows through from front to finish with plenty of fruit, acidity and fine tannins. Long finish. Lovely. (478 views) | | | Tasted by Robert Pavlovich on 11/2/2021: This had a near perfect balance of what I prefer in red burgundy, with elevated acidic freshness and focused fruit that isn’t too sweet. It shows dark fruit, with lots of flavors merging together, not obviously any single one but a pleasing melt of dark berries, fig, earth, and savory spices. Fine tannins, medium finish with good spice and detail resonating. Has the fruit concentration and charm to drink well on its own. In fact I kept going back to this, wishing it were a mag.
This has really come together and integrated since release. Had meant to let my 14’s sleep but I’ve seen some positive reviews from 13’ Arlaud as well recently and happy to have a decent cache. (1662 views) | | | Tasted by NickA on 9/2/2021 & rated 91 points: Jasper on Terroir : Morey-Saint-Denis 1er Cru (67 Pall Mall TV): Very old vines. Below Clos de Tart at the southern end of the village, well protected from the wind as though it were itself a clos. A very proper expression of Morey, though it is unique in having a high iron content in its soil.
A really airy, elegant nose, with some red fruit and a mealy quality. Somewhat ungenerous on the palate (perhaps suffering vs the 15s and 17s just enjoyed). Probably needs food. (1479 views) | | | Tasted by western on 6/29/2021 & rated 90 points: 90++ However currently closed and too young. Another 8/10 yrs a different story! However from a gret Vigneron. (1520 views) | | | Tasted by dagij on 3/6/2021 & rated 91 points: Deep red for a Morey, with clear hints of brown at the rim. Cherry fruit dominates the nose, but also with complex mineral tones (silver polish, crushed stones). Still a bit closed compared to Aux Cheseaux drunk side by side. Medium bodied, very fine fruit from the beginning to the end: cherries, raspberries, some dark prunes. This is combined with lively acidity, fine grained tannins, and a mineral tainted finish where the crushed stone impression lingers for a long time. A bit on the dry side, but still with lots of fruit. The length of the aftertaste is quite impressive. Elegance and power combined. Very good with food now, but I think I will keep my next few bottles 2-3 years more. Will provide good drinking for at least a decade to come. (1428 views) | | | Tasted by Pinot Peter on 10/30/2020: Opened this to compare it to the 2014 Arlaud 1er Cru MSD Les Blanchard which I opened up a few hours ago.
As good a wine as the Blanchards is the Les Ruchots is a level above that wine in concentration of dark fruit and overall flavours.
A more prevalent tannic spine, great acidity, loads of dark fruit flavours.
Just a pleasure to drink. This wine will have a longer drinking window than their Les Blanchards .Both are good MSD.s (1432 views) | | | Tasted by Baltazar on 9/30/2020 & rated 91 points: Deep and expressive nose with notes of raspberry compote, spices, wood followed on the palate by sappy fruit with good intensity and length. Open next bottle around 2024. (685 views) | | | Tasted by GuWin on 9/19/2020 & rated 92 points: Delikat og lett parfymert duft av bringebær, bringebærdrops, anis og nellikspiker, elegant fatpreg. Ren, ungdommelig og fresh smak med en herlig nerve gjennom smakskurven. Rik og nyansert, lekker syrestruktur og finkornete tanniner. Herlig å drikke nå. (837 views) | | | Tasted by Derek Darth Taster on 11/24/2019 & rated 88 points: Jean-Pierre Reniard Burgundy Wine Seminar (Jade Palace Seafood Restaurant): Tasted in Riedel Burg glass. Somehow this wine was not showing much love on this day. Certainly not like any of the other glowing reviews of this wine. Maybe currently not in a good phase?
Appearance is clear, pale intensity, ruby colour Legs.
Nose is clean, medium intensity, with aromas of red cherries and strawberries. Youthful.
On the palate, dry, high acidity, medium alcohol (13%), sticky medium tannins, medium body. Medium flavour intensity, with flavours of red cherries, strawberries, ?sticky candy gum. Medium+ finish.
Would certainly welcome a re-taste of this bottle. A good plot just below Clos de Tart, on the Chambolle side of Morey. (1656 views) | | | Tasted by tunaguy on 3/1/2019 & rated 94 points: wild berries, underbrush, wet forest floor, asian spice. very structured. great today with a 1+ hour decant but will be even better in 5 years (1240 views) | | | Tasted by vinevents1 on 1/14/2019 & rated 94 points: A beautiful bottle out of the gate, compelling nose of cranberries, red cherries, clove; subtle, sophisticated and suave. Excited to see how the Les Ruchots 2014 evolves in comparison to the 2015 and 2016. (1163 views) | | | Tasted by liber on 3/19/2018 & rated 91 points: Arlaud dinner with Cyprien and Sam of Flint, my 2nd WOTN, nice easy, nuanced black fruit, earthy, decent grip , balance and length, needs time. Just about F (17.5). (1700 views) | | | Tasted by Mazy on 7/10/2017 & rated 90 points: Lui aussi très jeune, mais plus de terre et un peu de plus de complexité que le Gevrey (1er cru Combottes). Mon préféré entre les 2 en ce moment mais lui aussi devra dormir en cave. (2112 views) |
| By Jasper Morris
Jasper Morris Inside Burgundy, Lockdown Wines 2 (5/1/2020)
(Morey-St-Denis Ruchots 1er Cru, Domaine Arlaud, Red) Subscribe to see review text. | By Neal Martin
Vinous, This Is Not Morey-Saint-Denis (March 2019) (3/1/2019)
(Domaine Arlaud Morey-saint-denis Les Ruchots 1er Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Red Burgfest: The 2014 vintage (9/1/2017)
(Morey St Denis Les Ruchots 1er Cru, Domaine Arlaud, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Mid-Weights old (Mar 2017) (3/1/2017)
(Domaine Arlaud Morey-saint-denis Les Ruchots 1er Cru) Subscribe to see review text. | By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Midweights (Mar 2017) (3/1/2017)
(Domaine Arlaud Morey-saint-denis Les Ruchots 1er Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Domaine Arlaud Morey St. Denis "Les Ruchots" 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Consistently Delectable 2014 Red Burgundies (Jan 2016) (1/1/2016)
(Domaine Arlaud Morey-saint-denis Les Ruchots 1er Cru) Subscribe to see review text. | Decanter
(Domaine Arlaud, Morey-St-Denis, 1er Cru Les Ruchots, Burgundy, France, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Vinous and Burghound and Decanter. (manage subscription channels) |
| Domaine Arlaud Producer Website
U.S. Importer (Addt'l Info)Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoMorey St. Denis 1er Cru on weinlagen.info |
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