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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 24 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/10/2022 & rated 93 points: Some Wine Tasted at the Zachys La Paulée Auction; 3/10/2022-3/11/2022 (Le Bernardin Prive - New York NY): Robust and complex, this is still a bit firm and imperfectly harmonious, but so much great fruit, spice and structure here. Another 1996 that has further upside. (1755 views) | | | Tasted by Nanda on 3/10/2022: A very serious and packed RSV with loads of black cherry, tea and Vosne spice. Still a bit firm and closed in, better in 5-10 years. (1640 views) | | | Tasted by dcwino on 9/29/2019 flawed bottle: 1996 Burgundy Retrospective - The Last Session (Eddie V's - Tysons Corner, VA): Unfortunately corked. (3332 views) | | | Tasted by Burgnick on 7/16/2019 & rated 91 points: Dark fruit, wood and herbs undertone. Masculine expression of rsv yet the fruit was muted. Like many 96, we are waiting for the acidity to tone down while the fruit to be more giving. (2493 views) | | | Tasted by Burgnick on 4/13/2018 & rated 91 points: A more fleshy and masculine rsv of arnoux. Not as elegant as the 95 on the side. Gave it 3 hours of alow ox. Nose has baking spice, meat and fruit. Palate has the typical 96 tart fruit with very high acidity. The wine gradually opens up towards the evening. I think it still needs another 3-5 years for things to harmonize. (3191 views) | | | Tasted by Paul S on 4/6/2017 & rated 93 points: Dinner at ITSPD (Imperial Treasure Super Peking Duck, Paragon): Quite lovely stuff - opened half-a-day before service, this had a sweet nose of deep dark plums and blackberries and lots of flowers, alongside woody notes of anise and cedar, and a bass of earthy, meaty aromas. A knockout bouquet, full of spicy, masculine perfume. There was a lovely juicy feel to the palate, with nice definition and a good bit complexity showing in its dark cherry and berry flavours, pure violet accents, and a long finish of orange peel tinged with bittersweet hints of woody, herb and spices. Lovely stuff without being truly compelling. There was a nice sense of clarity wed to a good bit of juicy energy and strength here though - I think this is one of those 1996s that needs a bit more time yet. It will probably go on for a good couple of decades yet, but I think peak drinking will probably come some 5-6 years down the road. Good stuff, but needs time. (2938 views) | | | Tasted by Paul S on 12/21/2016 & rated 94 points: 1996 Burgundy Grand Cru Dinner (Forlino's, One Fullerton, Singapore): Still a bit tight, but such lovely stuff - this was given a whole afternoon of aeration in an open bottle, and it was a significantly better showing than a bottle drank about a year back. By the time we got to it, it was practically bursting out of the glass with a lovely RSV nose of deep, dark cherry and plum aromas sprinkled with spice, earth and sandlewood, with sweet, musky tones of wilting flowers filling out the rest of the bouquet. Entrancing stuff - I could stick my nose in this and smell it forever. The palate was quite a bit tighter and less expressive, but still came across as really elegant and charming. While it may have lacked the sheer power of some of Grand Crus on show on the night, there was no lack of depth its wonderful pure, transparent flavours of dark cherries and plums. Throughout the attack and into midpalate, the tanins were as smooth as silk, and the acidity all juicy and fresh, making for a delicious drink; but on the backpalate the wine seized up slightly, showing quieter notes of stony mineral and orange peel drfiting into a long finish. With time in the glass, more lifted red-fruited notes started coming out, but even then this clearly needs more time in the bottle. Great stuff, but I would leave it aside for a good 4-5 years at least. It should be fantastic when it hits peak. (3623 views) | | | Tasted by wineberg on 4/4/2016 & rated 95 points: Outstanding with a couple hour decant. (5186 views) | | | Tasted by Burgundy Al on 3/4/2016 & rated 94 points: Pre-Paulee Warm-up Dinner (Piperade - San Francisco CA): Much better than the bottle from last night. Red and black cherry with great spice. Dense, meaty, this is still slightly firm. So while it's very good now, it should be even better in 5-10 years. great paired alongside Jadot 1996 Richebourg. (3667 views) | | | Tasted by tinybubbles on 3/3/2016 & rated 91 points: Perhaps not the best bottle. Better nose than palate, both slightly past prime. Shows the ripeness of the vintage. Nice spice (2132 views) | | | Tasted by Paul S on 1/9/2016 & rated 93 points: 1996 & 1999 Vosne Grand Cru Dinner (Holland Park): Very good, but not one of the great Arnoux RSVs. It had a beautiful, fresh nose, with lively scents of red cherries and raspberries touched with fragrant notes flowers, earth and of woody herbs and spices. Lovely. The palate was nicely charming, though perhaps less polished than I have come to expect from Arnoux, with a little chew of drying, woody tannins and a slightly herby tones framing juicy flavours of cherries and red berries. These were wreathed with nice floral tones and more of those fragrant spice and some earthy, bacony notes at the finish. A bit of toast came up with time as well. Altogether a really pleasing and charming wine, but it was lacking a touch of silkiness and elegance. While yhere was a good rich depth to it, this was tempered by a gentle firmness that made itself felt throughout the palate. I think this should continue to improve over the next few years, but I am not sure this will ever be one of the greats. (3903 views) | | | Tasted by acyso on 11/21/2015 & rated 95 points: Clayfu's birthday (part 2) (Monterey Park, CA): The producers who made richer wines in 1996 seem to have done very well. This Arnoux is one of those examples. Surrounding some very prominent acids and a tannic core is a body of rich black spice and fruit. This is definitely fleshy, but thanks to that structure, everything is held in a lovely, concentrated balance. (3771 views) | | | Tasted by fclarity on 7/18/2015 & rated 94 points: Tasted blind, this wine had a purple center and red rims. The medium intensity nose displayed cherries, violets, tan spices, and some rhubarb.
In the mouth, this wine was light and refined with a lovely silky texture. It had great balance and huge length (despite its refined mouthfeel).
This wine seems to have a ton of potential. It is not too shabby to drink even now! Look for it to add a couple points with 10-20 years of age. (1783 views) | | | Tasted by sdr on 12/9/2014 & rated 94 points: When I first opened this, I was afraid it might somehow be off because it was so mute and unfocused. But it just needed air and time. An interesting scent of forest floor or black earth emerged. Medium body, good but not excess acidity, clean finish. Very subtle, demanding attention, changed every few minutes. Mature secondary phase, it's not about the fruit anymore. (1961 views) | | | Tasted by lepetitchateau on 6/24/2014 & rated 96 points: Special - lovely depth. Yum. (2515 views) | | | Tasted by dcwino on 3/10/2014 & rated 95 points: Impromtu Dinner with Michael Jessen - 96 Champanges and Red Burgundy Dinner (The Grill Room at Capella Hotel Georgetown): Justin C seems to have an endless supply and I am happy to be a beneficiary. Expressive floral nose, raspberry, blackberry, sweet and spicy spices, mushroom, truffle and Vosne spices. Excellent concentration, clean and pure sweet red fruit driven palate impression, bright acidity and seamless lovely finish. Drinking beautifully but it will benefit from additional ten years of cellaring, resulting in more tertiary notes. (3356 views) | | | Tasted by dcwino on 12/19/2013 & rated 95 points: Richebourg and RSV dinner at Ripple (Ripple Restaurant in DC): This once again reminded me the 96 Leroy. Beautiful ripe red and black fruits, raspberry, baking spices, caramel, mushroom and earth. This bottle shows a bit more sous bois than the last bottle from the same batch. Excellent concentration, sweet fruits and lovely finish. This is a big scale, ripe wine with nicely layered fruits that still shows good balance and precision. (3182 views) | | | Tasted by johnh1001 on 10/20/2013 & rated 93 points: Drank over 2 hours at home. Emphasis on dark fruit, meaty notes, some iron and spice and a floral component. This seemed more open and less firm than many of the 96s I have had. Lots of earth on the palate nicely balanced with the fruit. Long finish. Plenty of life left. I would have score this higher but it just was missing an excitement factor. (2184 views) | | | Tasted by sdr on 8/15/2013 & rated 92 points: Lovely wine which had the misfortune of being paired withe DRC version. Soft, sweet, delicate, fragrant. More forthcoming on the nose than on the palate, but definitely mature. (2118 views) | | | Tasted by tooch on 8/3/2013 & rated 93 points: Burgundy Dinner at John and Jen's (River North - Chicago, IL): A real delight. Super elegant, cool aromas of red fruit, dried florals, and dark spices on the nose were hauntingly expressive. I was a bit nervous this was going to fall into the "96s that aren't ready to drink yet" category, but was pleasantly surprised by how fleshy, earthy, and plush it was. Great composition of earthy, floral and fruity flavors - seamlessly tied together. This is drinking in a great spot and should probably camp out here for quite a bit longer. (2592 views) | | | Tasted by dcwino on 12/20/2012 & rated 97 points: DC shindig at Domaine wine storage – Arnoux RSV, 10 Raveneau, Chave, Rayas, Futo, Jadot 150 (Domaine Wine Storage - Washington D.C.): This wine reminds me the 96 Leroy version I had recently. Expressive nose of cool and primary red fruits, raspberry, pomegranate, a hint of black truffle and Vosne spice and earth. It is still very youthful with only a very little hint of sous bois. The nose got better with air. It will need another ten years if you like a lot of tertiary notes. I definitely need to find some. (3424 views) | | | Tasted by burgcamel on 9/6/2011 & rated 94 points: Still very young and primary. Nice long finish with good acidity and fruit. I'll wait at least 2 years before I try the next bottle. (3078 views) | | | Tasted by PMJ on 12/28/2010 & rated 95 points: This is packed with gorgeous red and black fruit. Depth and length are amazing with a huge structure. This is many years away from being mature. (2965 views) |
| By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine Robert Arnoux Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The Romanee St. Vivant Marathon (2/6/2005)
(Romanee St. Vivant Arnoux) Login and sign up and see review text. | By Allen Meadows
Burghound (1/28/2005)
(Domaine Robert Arnoux Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2001, Issue #4
(Domaine Robert Arnoux Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Robert Arnoux Romanee St. Vivant) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (6/1/2001)
(Arnoux Robert Romanée Saint-Vivant) Deep colour. Closed again. Once more very high acid and medium tannins. Not as smooth as Confuron’s, but again very pure fruit - cherries. Nice length. |
NOTE: Scores and reviews are the property of Burghound and Vintage Tastings and Vinous and Burgundy-Report. (manage subscription channels) |
| Domaine Robert Arnoux / Arnoux-Lachaux Producer website
This 12 hecatre property is run by Pascal Lachaux who took over from his father-in-law, Robert Arnoux, in 1995.Although always good, the quality of this domaine's wines has soared during the last 8 years under Pascal's tenure. He has initiated a policy of no fining or filtering, and an organic and biodynamic approach (he racks when the moon's descending, weeds when it's rising).
These are concentrated, polished and highly sought-after wines. Pascal's success can be measured by the number of 4WD Audis parked outside the house
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Sandwiched between the vineyards of Vougeot and Nuits you might expect a vineyard to produce a rather rustic and concentrated wine, one to make the hairs on your chest curl - if you have them...
It's interesting then that this is the home of the most fabulously expensive pinot noir in the world, just occasionally the most fabulous tasting too, with, as Hugh Johnson observes; "reserves of flavour beyond imagination" this is, of-course, Vosne-Romanée.
Like several villages in the Côte d'Or, Vosne added a little cachet by appending the name of its most famous grand cru vineyard. The Imperial decree arrived on the 11th April 1866 and the village of Vosne-Romanée was born.
The AOC of Vosne-Romanée currently has in production an area of 156 hectares, 56 of which are 1er cru. The grand cru's of Vosne have their own AOC's covering an additional 26.8 hectares; the two largest, Romanée Saint-Vivant and Richebourg accounting for almost two thirds of that total. Then there are the 'jewels' of Vosne-Romanée; Romanée-Conti, La Romanée and La Tàche. Finally we shouldn't forget the fast improving La Grand Rue. Then there are the domaines...
Domaine Robert Arnoux:
Since 1858, five generations of Arnoux have been making wine in the Côte de Nuits. There is already a 6th generation waiting in the wings with the three sons of Pascal and Florence Lachaux. Pascal was working as a pharmacist specialising in homeopathy when he met Florence Arnoux, daughter of Robert; marriage and winemaking were soon to follow. Today Florence and Pascal are working hard to accommodate this sixth generation; it's hard to miss their large new cuverie sited behind the bright red restaurant La Toute Petite Auberge at the side of the RN74. Externally it's complete but it will require a few more weeks of internal work to be ready for vintage 2005.
The first vintage where Pascal was fully responsible for the winemaking was 1990. The domaine has since that time built a reputation for itself as a fine source of wines from Nuits, Vosne, Chambolle and a small parcel of Côte de Beaune - apart from a small plot of Aligoté all the wines are red. In-all, the domain exploits 14 hectares in 16 appellations, augmented most recently (2000) with parcels of Chambolle-Musigny villages and since the 2002 vintage a small negociant operation that's literally one or two barrels of each wine. The négociant wines offered for the 2003 vintage are a Chambolle 1er Fuées, a Gevrey 1er Lavaux-St-Jacques, Latricières and Griotte-Chambertin, Chambertin and Richebourg. Pascal says that it is for him a pleasure to have the opportunity to vinify other 'terroirs'. These vins de négoce are bought in as grapes or part finished wine and the elevage done in the cellars of the domaine just as the domaine wines. I actually found the 2003 Chambolle Fuées a little sweet, but it's impossible to make generalisations from one wine - particularly when we're discussing 2003.
Although Pascal works without insecticides and in a very organic way, he chooses to attach no 'labels' to the domaine - such as biodynamic or organic - he aims simply to make the best wine he can by spending ~70% of his time in the vineyard to achieve the best fruit possible; "without good grapes you can't make a good wine" he says.
Once the fruit leaves the vineyard it is 100% destemmed followed by a prefermentation maceration and a vinification of 15-22 days. Ten years ago the vinification was much faster and more 'stressful', today the wines show an extra roundness and more sophisticated tannins. Only natural yeasts are used, and the wines are aged for around 16 months in French oak - 100% new oak for the Grand Cru's, 40-60% for the 1ers and 30% villages. The villages wines from 2004 are currently maturing in the larger 600 litre 'demi-muids'. I would characterise the wines as clean, concentrated and well but not over oaked.
The 'flagship' wines from the domaine are their Vosne-Romanée 1er Les Suchots and their Grand Cru Romanée-Saint-Vivant, the Suchots in particular is held up to be the benchmark for the appellation. Prices for these two wines are high, indeed the Suchots' price-tag surpasses those of most Grand Crus. The parcel of Suchots is right at the top of the appellation in an area once described as 'Hautes-Suchots' whereas their Romanée Saint-Vivant parcel lies towards the bottom of the appellation and just across the road from La Grand Rue.
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.info |
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