Wine Advisor
Domaine de L'Arlot, Vosne Romanee 1er Cru Les Suchots 2017
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Description
Tasting notes
Reviewed by: William Kelley
Perhaps this wine is just a little more shut down after bottling, but for now I'm inclined to give the domaine's Nuits-Saint-Georges 1er Crus the nod over its 2017 Vosne-Romanée 1er Cru Les Suchots this year. Offering up pretty aromas of raspberries, spices and a discrete framing of new wood, this Suchots is medium to full-bodied, supple and charming, with ripe acids, fine-grained tannins and a nicely defined finish.
Reviewed by: Neal Martin
The 2017 Vosne-Romanée Les Suchots 1er Cru, which was completely de-stemmed, has a clean, crisp bouquet, very pure and defined, iris and violet scents emerging with aeration although the aromatics never fully let go. The palate has a soft entry, presaging a quite rounded, sensual Les Suchots packed with raspberry and wild strawberry fruit. The finish displays impressive mineralité and persistence, a pleasant sour cherry note emerging with time in the glass. Excellent. Tasted at the Domaine de L’Arlot tasting at La Cabotte in London.
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.
