Wine Advisor
Domaine de L'Arlot, Nuits St Georges 1er Cru Clos De L'Arlot Blanc 2018
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Description
Tasting notes
Reviewed by: Neal Martin
The 2018 Nuits Saint-Georges Clos de l’Arlot Blanc 1er Cru is matured in 20% new oak. It has a well-defined and fragrant bouquet, subtle scents of marzipan and orange pith unfurling with aeration. The well-balanced palate offers orange peel and a touch of bitter lemon on the entry. This delivers more weight and a little more density than the La Gerbotte, finishing with pleasing salinity and a hint of toffee apple. Give it a couple of years in bottle.
Reviewed by: William Kelley
The 2018 Nuits-Saint-Georges 1er Cru Clos de l'Arlot Blanc offers up notes of crisp yellow apples, marzipan and pastry cream, followed by a medium to full-bodied, lively palate that's deeper, more layered and more incisive than its communal junior sibling. This hails from a parcel planted with sélection massale Chardonnay in the heart of the Clos, whereas La Gerbotte is planted with clones.
About the Producer
Domaine d'Arlot is a new winery founded in 1987, but it has a long history of vineyards and owns three exclusive plots (a monopole, which means that a vineyard is the exclusive property of a single winery or winemaker): Clos du Chapeau, Clos de l'Arlot, Clos des Forets St Georges. 'Arlot, and Clos des Forets St Georges. In 1991, a small plot of Romanee St. Vivant was bought, and the following year a plot of Vosne Romanee Les Suchots was bought, bringing the vineyard to 14 hectares. The Domaine d'Arlot is one of the few exceptions to the rule of grandeur in Bourgogne. Around the end of the eighteenth century, Jean Charles Vienot, the owner of the place, built a stone wall around the vineyard, and the vineyard was named Domaine de l'Arlot. The Domaine de l'Arlot began to use organic farming methods in 2000 and was certified in 2014. The vineyards have been rebalanced and rejuvenated to produce healthier and riper grapes. The philosophy of the winery is: the less intervention the better. The grapes are hand-harvested, selected twice, only the best grapes are used, natural yeasts are used for fermentation, and the lees are pressed by hand, without using pumps as much as possible, to reflect the "terroir" of each field and lot, and to give the wine its personality.
