Bourgogne Pinot Fin 2011 Domaine Arnoux-Lachaux

BOUR465
This is a super Bourgogne, a classic case of non-intervention winemaking. Fresh, juicy and crisp with an excellent balance between fruit, acidity and wood with the depth of flavour and added concentration marking this out at this level.
Type:
Vintage:
2011
Size:
75cl
Main Grape:
Grape Mix:
100% Pinot Noir
Style:
N/A
ABV:
13%
Region:
Country:
France
Sub Region:
Côte de Nuits
Sub Sub Region:
Vosne-Romanée
Body:
Elegant, refined and supple
Drinking Window:
Drink now through to 2022
Closure Type:
Cork
£22.99
 

Domaine Arnoux-Lachaux

The name Arnoux has been a feature in Vosne Romanée since the mid-19th century. Since the early 1990s, Robert Arnoux's son-in-law Pascal Lachaux has been running the estate and in 2009, Pascal and Florence have at long last made the subtle change in the naming of the Domaine. Pascal has indeed proved himself to be a hugely talented winemaker and his drive and ambition have ensured that the Domaine is now regarded amongst the top tier in Vosne-Romanée. The Domaine comprises some 12 hectares, with the highlights being the small Grand Cru holdings in Romanée St Vivant, Echézeaux, Latricières Chambertin and Clos de Vougeot and some excellent Premiers Crus, particularly Suchots, Reignots and Chaumes in Vosne Romanée and Corvées Pagets and Procès in neighbouring Nuits St Georges.

Tasting Notes

This is a rich, succulent red cherry, raspberry, spice and earth flavours. Balanced and graceful, with moderate length.

Food Matches

Super with Roast Chicken or Turkey.

Vinification

At their entry at the winery, the grapes are 1% destemmed. These fruits are then put in tank without any crushing, to keep an intact berry. A cold soak follows, it goes from 3 days to a week, depending on the appellations and the vintage. Then the alcoholic fermentation takes place with a classic scheme of vinification, not very interventionnist, the pump overs and punch downs are done case per case in function of the densities and the taste of every wine. The wines are then barrel down by gravity in french oak barrels in order to mature and do their malo-lactic fermentation.

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