2008 Bonnes Mares

Black raspberry, dark mushroom stock, and beef bouillon scent and then fill the bright, savory, strongly- but finely-tannic palate of Arlaud’s 2008 Bonnes Mares. This performs expansively and finishes with authoritative grip and umami-rich, saliva inducing savor. Further fascination arises from a tactile sense of white peppery pungency and crushed stone, as well as from notes of licorice reminiscent not only of the herbal dimension associated with this cru but also of the flavor Arlaud attributes to the ripe stems he included in the fermentor. Cyprien Arlaud’s 2008s built on the success of his 2005s and 2006s, leading me to regret that I could not find time to taste his 2007s. (For more about recent changes at this estate, consult my report in issue 186.) Between measures taken to avoid and eliminate botrytis and the dehydrating effect of the north wine, explained Arlaud, he sacrificed one-third the volume of what he considers a normal crop. Arlaud showed me the chart on which he had recorded the picking dates for his parcels, and it represented, he assured me, a crazy-quilt unprecedented in his estate’s history. More than a week, for example, separated the harvest dates of his Morey premier crus Les Chezeaux and Les Ruchots; and some appellations were picked in as many as three tranches. But by careful strategizing and relatively late commencement of his entire harvest, Arlaud was able to remain true to his intention not to chaptalize by much more than half a degree. In the event, he ended up with 2008s in the upper 12s and low 13s in percent alcohol. Cuvaisons lasted up to thirty days, in part thanks to a slow, cold pre-fermentative start, but Arlaud limited pigeage to 3-5 total performances. Malos – with the exception of a Sentiers that charged ahead – were finished by high summer of 2009. (Arlaud is among those who ascribe 2008s problematic malos at least in part to growers having taken the advice of their oenologist and been liberal with sulfuring their grapes and musts.) Arlaud utilized a small proportion of whole clusters and stems on this year’s grand crus, but noted “this was not an ideal vintage for commencing to utilize a significant proportion of stems.” A Peter Vezan Selection (various importers), Paris; fax 011 33 1 42 55 42 93

Good deep red. Perfumed aromas of raspberry, white pepper and flinty minerality. Chewy, tactile and concentrated but a bit youthfully folded in on itself, with very fresh flavors of red fruits, spices and smoky minerality. Still some acidity to be absorbed. This very unevolved wine clearly needs further elevage Am I underrating this?