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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by varun01 on 12/3/2023 & rated 93 points: Nearly purple. Ready to go right out of the bottle. Fruit-acid balance is excellent and plenty of sous-bois. Much less fruit, less ripe and more development than 2005 Robert Chevillon NSG 1er cru had before. (363 views) | | | Tasted by achasd on 7/18/2022 & rated 93 points: Great bottle from a great year, these burgs are hitting their stride. All you want with fruit, nose and acid. (785 views) | | | Tasted by Ryan Lee on 3/20/2022 & rated 92 points: Red and pale brown. Fruits are still very apparent, smooth tannins and long finish. Hints of forest floor, mossess. Perfect window now. (747 views) | | | Tasted by danielk168 on 10/29/2020 & rated 91 points: not much classic terrior of st denis although a well made wine it was. Rather dark for a Pinot but nevertheless very fine tannin and medium ripe red fruit, usage of oak was not excessive but may have contributed to the drak color. (1267 views) | | | Tasted by Vanja1 on 2/10/2020 & rated 91 points: Domaine Arlaud Morey-Saint-Denis 1.cru Les Ruchots 2005 er fortsatt ung og sprek som en fole. Dyp rubin på farve med en beskjeden vanndig kant. Duften hopper ut av glasset og blåplommer og mørkere bær kjennes lang vei. Fin fylde, medium syre og silketanniner preger munnfølelsen. Sparsomt/integrert fat. Ettersmaken er lang og rund og noe søtt og deilig danser i munnen etter vinens sorti og eksponerer mer røde, søte bær. 13,5%.
Vinen er fulgt over flere dager og frukten holdt stand til idag, dag fire. Nå kommer tertiæraromaene som svisker, sopp og skogbunn mer fram. Fortsatt en fabelaktig vin, og man kan bli religiøs av mindre. (1561 views) | | | Tasted by collin on 1/19/2020 flawed bottle: Corked! (1284 views) | | | Tasted by Baltazar on 12/31/2019 & rated 92 points: Pretty and quite expressive nose of red berries, anise, coke and forest floor. Rich and moutcoating - like a kiss in the mouth. Still youthful and I believe with more to show. Keep a few more years if you still have some. I'll open my next bottle around 2023/4. (692 views) | | | Tasted by EducatedDrunk on 3/4/2018 & rated 91 points: Drinking nicely now, still needs an hour or so decant. Very pretty but with oomph behind it. (2257 views) | | | Tasted by kpcellar on 2/25/2018: Didn't taste (1558 views) | | | Tasted by Frijole on 12/29/2017: deep dark burgundy red, medium clarity, amber hue
Nose: cassis, black cherries, wet earth, leather, tobacco, minerals, chocolate, black pepper, vanilla, herbs, oak
Pal: cassis, raspberry, black cherries, black pepper, leather, tobacco, silver, wet earth, minerals, dust, bitter chocolate, vanilla, black pepper, fine tannins, oak, some complexity
Feel: medium, full, acidic
Finish: medium, long
T9
broad shouldered and solid (1537 views) | | | Tasted by achasd on 2/11/2017 & rated 93 points: Still tight. Hold at least 3 more years (2044 views) | | | Tasted by danielk168 on 7/4/2016 & rated 91 points: nice floral nose, silky and long finish (2246 views) | | | Tasted by Baltazar on 2/28/2016 & rated 91 points: Quite closed on day 1, showing some complexity with forest floor, animality and focused taste. Significantly better on day 2, refined, elegant nose and round, sappy and long taste. I would suggest not to touch these until around 2018. (1558 views) | | | Tasted by aagrawal on 1/19/2015 & rated 92 points: Dinner; 1/18/2015-1/19/2015 (The Palace, Mission, SF): Very nice nose with strawberry, roses, a bit of stems, slight smoke; palate is fresh, light bodied, good red fruit; medium finish. Very nice solid burgundy, needs time. 91-93 (2787 views) | | | Tasted by Baltazar on 11/16/2014 & rated 92 points: This has finally come around and developed mature aromas of cherry, forest floor, anise, cola and something undefinable. Juicy and intense taste with good sap, excellent fruit and good balance. A touch of rawness on the finish, and will probably get even rounders in a year or two. (2055 views) |
| By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Arlaud Morey Saint Denis Les Ruchots) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Hervé Arlaud Morey St.-Denis Ruchots 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Hervé Arlaud Morey St. Denis Ruchots 1er Cru Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/18/2006)
(Dom Arlaud, Les Ruchots Premier Cru Morey-St-Denis Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com. (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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