Wine Advisor
Domaine de L'Arlot, Vosne Romanee 1er Cru Les Suchots 2018
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Description
Tasting notes
Reviewed by: William Kelley
Harvested on September 1 and vinified with some 40% whole cluster, the 2018 Vosne-Romanée 1er Cru Les Suchots bursts with lavish aromas of creamy berry fruit, candied peel, plums and spices. On the palate, it's medium to full-bodied, fleshy and enveloping, with lively acids, good depth at the core and velvety structuring tannins.
Reviewed by: Neal Martin
The 2018 Vosne-Romanée Les Suchots 1er Cru, which was raised in 18% new oak, is a wine that I loved when I tasted it from barrel. Now with a couple of years in bottle, I feel the nose has closed down a little, yet still offers some captivating black cherry, briary and light cassis aromas. The palate is medium-bodied with supple tannins, a fine bead of acidity, quite linear on the entry. It gains weight towards the finish, while retaining satisfying weight. 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.
