2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru
Region Aux Combottes
Soil Lime-clay soil, Red from iron oxide, With limestone bedrock only a few centimeters below the surface
Vine Age Vines planted in 1925 and 1965
Fermentation Vessels Open vat
Pressing Method Slow, Gentle Pneumatic Pressing
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Volume 2,300 bottles
Bottles2,300
Production Details The certified-organic and biodynamically farmed vines are manually worked and horse-ploughed. Grapes were handpicked into small cases and sorted; one third was retained as whole bunches and the remainder was destemmed without crushing. Open-vat indigenous-yeast vinification used gentle pump-overs and foot pigeage, followed by slow pneumatic pressing; vinification lasted approximately 20–25 days. The official sheet states 15–18 months in oak barrels and no more than 20% new oak, followed by lunar-cycle bottling without fining or filtration. An exact-2023 Skurnik importer listing instead reports 30% new oak, so the new-oak proportion remains source-conflicted rather than settled.
Food Pairing Red meat, game, and aged cheeses
2022 Technical Specifications
Grape Varieties Pinot Noir
Classification Gevrey-Chambertin Premier Cru
Region Aux Combottes
Soil Lime-clay soil, Red from iron oxide, With limestone bedrock only a few centimeters below the surface
Vine Age Vines planted in 1925 and 1965
Fermentation Vessels Open vat
Pressing Method Slow, Gentle Pneumatic Pressing
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Volume 2,300 bottles
Bottles2,300
Production Details The certified-organic and biodynamically farmed vines were manually worked and horse-ploughed. Grapes were handpicked into small cases and sorted; one third was retained as whole bunches and the remainder was destemmed without crushing. Open-vat indigenous-yeast vinification used gentle pump-overs and foot pigeage, followed by slow pneumatic pressing; vinification lasted approximately 20–25 days. Maturation was in oak barrels for 15–18 months with no more than 20% new oak. Bottling followed lunar cycles and was performed without fining or filtration.
Sources: www.arlaud.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window Peak 2027–2046; drink before 2050
Classification Gevrey-Chambertin Premier Cru
Region Aux Combottes
Soil Very compact, Iron-oxide-rich soil
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Serving Temperature 18°C · 64°F
Production Details The specialist-vendor specification reports 30% whole-cluster fermentation, biodynamic farming, and maturation for 14 months in oak barrels, including 20% new oak.
Tasting Notes Sour cherry, pomegranate, blackberry, violet, cardamom, chanterelle, graphite-like spice, red cherry and black tea; supple entry, penetrating minerality and a long, harmonious finish
Food Pairing Truffled poultry
Sources: www.parcellaire.com ↗ · Compare this vintage
Producer Information
Website
Address
41 rue d'Epernay, 21220 Morey-Saint-Denis, France
Owner
Cyprien Arlaud
Cellarmaster
Cyprien Arlaud