Wine Advisor
Domaine de L'Arlot, Vosne Romanee 1er Cru Les Suchots 2021
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Description
Tasting notes
Reviewed by: Neal Martin
The 2021 Vosne-Romanée Les Suchots 1er Cru is quite backward on the nose, maybe just missing a little joie-de-vivre at the moment, a bit "sulky" compared to other crus from the Domaine. The palate is much more expressive: edgy red berry fruit, a lovely touch of white pepper and thyme, in fact, you could imagine there being 10-20% stems when in fact, there are none. Persistent on the finish, this Suchots seems to be intending on biding its time.
Reviewed by: Neal Martin
The 2021 Vosne-Romanée Les Suchots 1er Cru is quite backward on the nose, maybe just missing a little joie-de-vivre at the moment, a bit "sulky" compared to other crus from the Domaine. The palate is much more expressive: edgy red berry fruit, a lovely touch of white pepper and thyme, in fact, you could imagine there being 10-20% stems when in fact, there are none. Persistent on the finish, this Suchots seems to be intending on biding its time.
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.
