DOMAINE ARLAUD PERE ET FILS
History of the Domaine
Domaine Arlaud established itself in 1942 by Cyprien's grandfather, Joseph Arlaud. Cyprien joined the Domaine in 1998 and worked alongside his father Herve for several years before taking over fully. He was joined by his younger brother Romain in 2004 while his sister Bertille is responsible for the vineyards, ploughing them with her 2 horses.
The domaine has a nice portfolio of vineyards spread across the communes of Chambolle Musigny, Morey St. Denis and Gevrey Chambertin and comprise of four grand crus; Bonne Mares, Charmes Chambertin, Clos St. Denis and Clos de la Roche. They also have eight premier crus spread across these same communes as well as some village wines. The age of the vines in these vineyards are generally over 40 years old which gives the wines better intensity and concentration. It is also worthwhile to point out that they have a nice plot of Gevrey Chambertin Premier Cru Combottes which is sandwiched by Latricieres Chambertin and Clos de la Roche and is worthy of Grand Cru status except that due to historical reasons have not been elevated to Grand Cru status. The primary reason for this I was told is because in the past, none of the growers in the village of Gevrey Chambertin owned land in this vineyard. Thus when it was time to apply for vineyard reclassification, the Gevrey Chambertin 1er Cru Combottes the growers in Gevrey just didn't bother.
Vineyard Practices and Winemaking Technique
When Cyprien joined the domaine in 1998, he discontinued the use chemical insecticides, fertilizers and weed killers and in 2009, they have progressed to biodynamic certification. This is also a domaine which believes in using horses to plough the vineyards for 2 reasons, firstly the horse is does not compact the soil as much a tractor thus allowing the roots to breathe better. Secondly, the horse is more sensitive to the root system and will not forcefully cut the thick roots and damage the vines unlike a tractor.
This is a Domaine who believes in keeping yields low through severe pruning and green harvesting as they do not want to over tax their vines into producing dilute wines. The grapes are harvested by hand parcel by parcel and only when they have reached optimal ripeness.
After the grapes are harvested, the wines are usually 100% destemmed and subject to cold maceration for between 4 to 6 days and then left to ferment at no more than 30 degrees Celsius.
When you visit their modern cellars on the other side of Morey, you are greeted by Cyprien who is very humble, patient and unassuming. He is also quite a looker too and without fail the ladies who follow me to visit the Domaine have all been charmed by his suave looks, oblivious to the fact that their husbands were just standing next to them!
At Arlaud, you will find wines that offers lots of freshness, intense aromatics, purity and silkiness; a reflection of the warm and suave personality that Cyprien exudes. We are convinced that the personality of the winemaker is somehow reflected in the wines he or she produces. At this address, also you will find the wines reflective of their origins and not over manipulated by the hand of the winemaker. This means a Chambolle will taste like a Chambolle and likewise a Morey or a Gevrey Chambertin. The winemaking here is thoughtful and flexible and while the Domaine usually completely destems, they will sometimes include 20% whole bunches if the stems are sufficiently ripe. The oak regime here is measured with about 15% new oak used for the village level wines, 20-25% for the premier crus and about 30% for the grand crus.