Domaine Arlaud Clos Saint-Denis Grand Cru, Cote de Nuits, France

阿羅德圣丹尼特級(jí)園干紅葡萄酒

點(diǎn)擊次數(shù)：5391

The 2013 Clos St Denis Grand Cru possesses an outstanding bouquet that has wonderful delineation and complexity, a melange of red and black fruit, each infused with mineral/cold stone scents. There is an effortless element about the palate that is harmonious and supremely focused. The filigree tannin and wrapped in a silky texture and there is frisson and energy on the finish. There is plenty of substance here and so it will deserve several years in bottle. It may merit a higher score in the future.

There are just two barrels of the 2012 Clos Saint Denis Grand Cru from Arlaud’s 0.17-hectare of vines. It has an endearing floral bouquet, with rose petals and violet seemingly sprinkled over the pure red fruit, hints of iodine just there in the background. The palate is medium-bodied with fine tannins. This is very pure and focused with a wonderful symmetry on the long persistent finish. Superb. After scheduling and re-scheduling numerous times during my November tastings, I finally reached Domaine Arlaud Pere & Fils for the first time in late January. But good things come to those that wait and I found much to admire in Cyprien Arlaud’s 2012s. The origin of the estate dates back to a wedding in 1949 when Joseph Arlaud married Renee Amiot. Among the wedding presents were tracts of vineyard, which is always more useful than a toaster or an ornamental clock. Joseph was succeeded by Herve Arlaud in 1982 and invested in new vineyards and the estate has now been passed to his three children: Cyprien, Romain and Bertille. The domaine has eschewed herbicides since 1999 and transferred the vineyards to organic viticulture in 2004, certified three years later. Naturally (no pun intended) they started embracing biodynamics in 2009, including the use of horses in the vineyard to reduce soil compaction. The winery was constructed in 2003 in Morey-Saint-Denis, on the “other side” of the RN74 away from the village, a less picturesque part of the appellation for sure, but with much more space to work in. The fruit is de-stemmed although Cyprien does play with whole cluster fruit subject to the growing season. Natural yeasts are used during alcoholic fermentation and oak tends to be 15-20% for village crus up to 40-80% for grand crus. When I visited the winery, it was after a long day tasting, but even so my senses lit up when I sipped the first sample. Here are wines made in a very pure and natural style, each evocative of their respective terroirs. Each wine was imbued with superb freshness and delineation; occasionally evoking images of the sea, at other times flowers. Cyprien explained how they wait for the optimal moment to harvest their vines, which can differ by days between different crus within the same appellation (see note for “Les Ruchots”.) Importer: North Berkeley Wine www.northberkeleyimports.com and also Raeburn Fine Wines (UK)