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| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 6 notes) - hiding notes with no text | | | Tasted by joe d on 4/26/2013: Opened this because a '96 Ecard "Jarrons" showed really well the other night. Well, this did not. It presented itself as very youthful with little development. Initially the nose was appealing with some dark fruit, but on the palate acid, tannin and some oak formed a barrier that was difficult to penetrate. Back to the depths of the cellar for you. (2396 views) | | | Tasted by amateurwino on 11/1/2012 & rated 86 points: A savory, typical if unspectacular burgundy with a touch of leather. The fruit is a bit tart with just a hint of sap, and the mouthfeel is mostly resolved, rather silky for an NSG. An auction gamble at $30/btl, this is not a huge winner but not a complete misfire either. Kind of enjoyable, and a worthy data point of learning as well. 86-87 (2442 views) | | | Tasted by amateurwino on 6/8/2012 & rated 87 points: A competent but unexceptional NSG 1er. Savory on the palate, this wine is showing some signs of age, both on the palate and in the noticeable bricking in the color. Has a touch of sap but overall, not enough generosity to the fruit to make this truly pleasing. Okay for the bargain $30ish price I paid for this, but nothing more than that. (2586 views) | | | Tasted by vinojones on 7/13/2009 & rated 88 points: ruby red;nose fairly closed, some sweet cherry scents; cola red cherry/strawberry flavors, good acidity with taut fruit flavors changing at the finish to a more flinty/steely character; typical burgundian finish- feels thin without food on the palate to compensate.ends on a tart cherry note. Holding up well.... (2774 views) | | | Tasted by AMM3RD on 10/30/2007 & rated 91 points: Very enjoyable red burg. with 10 years of bottle age. Still has good fruit. Sour cherrys with perfectly integrated slightly dusty tannins. Good producers in Burg. make good wines! I will try to buy more...AMM (3016 views) |
| By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Robert Arnoux Nuits St Georges Clos des Corvees Pagets) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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.Clos des Corvees Pagets On weinlagen-infoFrance 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.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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