0 immediate, 2 marketplace
Average critic rating : 89.0 points
The Arnoux 2005 Clos de Vougeot offers cedary, resinous, cassis, and blackberry aromas. Beef marrow and sweet black fruits mingle on a relatively firm, broad palate wherein a hint of wood shavings can be detected. The finish stirs interest in and hope for this wine as it is energetic and quite freshly fruited, if (at least as yet) rather coarsely tannic. Certainly one could expect this to need considerable bottle age to reveal its full potential. ||Also recommended: 2005 Bourgogne (85).||Pascal Lachaux (the late Robert Arnoux’s son-in-law, who has been in charge here now for nearly two decades) had just bottled his 2005 collection – vinified in his superb, recently-completed, gravity-fed facilities – when I visited. Lachaux compares the proper watchword of the winemaker in a vintage with Pinot as healthy and naturally-concentrated as in 2005, to that of a chef confronted with a perfect piece of fish: restraint. That also describes the results he has achieved in bottle, although allowance should be made for the possibility that the expression of certain wines was restrained by their recent bottling.||mporter: Rosenthal Wine Merchant, Pine Plains, NY; tel. (800) 910-1990. Wine Advocate.April, 2007
Domaine Robert Arnoux covers 12 hectares and 16 appellations and since 1995 it has been run by Pascal Lachaux, 5th generation and son-in-law to Robert Arnoux. Quality levels have gone up and up at this property and despite the new cuverie methods used are traditional such as working to an organic and biodynamic approach in the vineyards, even if not going for certification. 100% of grapes are destemmed followed by cold maceration then vinification takes place using natural yeast over 15 to 22 days and there is no fining or filtering. For maturation, villages wines receive 35% new wood barrels, 50 to 60% for 1ers crus and 100% for the top cuvées.
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