The Style of the Wine
The finesse and elegance of this wine convey an irresistible impression of immediate pleasure. It starts off with a radiant, complex bouquet with a combination of notes of raspberries, red currants, cherries and strawberries with floral nuances. The dialogue continues in the mouth with the discovery of a red wine with a delicate, elegant structure and good underlying concentration. This is a well-balanced wine with supple tannins which wins one over with its never-ending length, which emphasizes the red fruit flavours.
The originality of this precious terroir appears to be its diversity. The two hectares of Clos de l'Arlot rouge which surround the historic house illustrate in fact two types of ground, which are more or less deep and more or less steep. The complexity of this wine comes from the combination of the different ground it comes from.
- The two terroirs
At the bottom of the slope the old Pinot Noir vines are on marly limestone; at the top, on the plateau, stones mixed with clay have been found to help ripeness and are currently planted with young vines.
- Harvesting made to measure
The grapes are sorted twice: in the vineyard and then again on the sorting table. The grapes are left whole and are put into vats using gravity and then left to carry out their enzymatic process of maturation. They end up splitting naturally after a few days; their juice is freed and this sets off the alcoholic fermentation.
- Only a selection of grapes from the old vines is used to make the Clos de l'Arlot. The fruit from the younger vines is reserved for Le Petit Arlot.
Deep purple in colour, with a delicately floral nose that is spicy and remarkably elegant, presenting notes of crushed strawberry, blackcurrant and violet. The ethereal, velvety palate is very concentrated and creamy, offering depth and length. The finish is elegant, clean and serious, auguring well for the future of this magnificently dense wine.
2015 was among the most precocious vintages of recent years. The vines progressed quickly in the warm springtime temperatures, despite pressure from powdery mildew through to July. Ripening began in mid-July, with temperatures exceeding 35°C. The month of August saw the arrival of much-needed rainfall, which fortunately did not delay ripening.
3-4 September for the whites; 4-9 September for the reds.
The month of June was the hottest since 2003, leading to flower abortion on certain plots. This vintage stands out for its excellent sanitary condition, requiring little sorting, and excellent phenolic maturity. The profusion of healthy clusters meant that for many appellations the full crop could be used for vinification.
However, with a harvest of 24 hl/ha, yields were below average.