2024 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Vineyard Yield 18 hL/ha
Harvest Dates Harvest began 18 September 2024 and finished 21 September 2024
Fermentation Vessels Wooden vats
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Barrel Size 228
Bottling Date 25 Feb 2026
Production Details The fruit was 100% destemmed. Spontaneous fermentation lasted 20 days in wooden vats with indigenous yeasts and daily pumping over. The wine then spent 15 months in 228 L French oak barrels, 50% new, followed by one and a half months in vats.
Tasting Notes Violet, peony, black cherry and blackcurrant; concentrated nose, silky palate, firm tannins, harmonious balance and a very long finish.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2023 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Vineyard Yield 45 hL/ha
Fermentation Vessels Wooden vats
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak
Barrel Size 228
Bottling Date 12 Feb 2025
Production Details The fruit was 100% destemmed. Spontaneous fermentation lasted 17 days in wooden vats with indigenous yeasts and daily pumping over. The wine spent 15 months in 228 L French oak barrels, 40% new, followed by one and a half months in vats. The sheet separately reports the estate-wide harvest as 6–12 September and the estate-wide yield as 43 hl/ha; the wine-specific yield is 45 hl/ha.
Tasting Notes Black cherry, iodine, violet, rose and peony; rich and harmonious bouquet, precise delicate tannins, and a long, fine and powerful palate.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2022 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months, with new oak capped at 40%, and the producer states that bottling took place after 18 months of ageing. The estate-wide harvest ran 26–31 August, with only the Hautes-Côtes de Nuits plot harvested on 10 September; the stated 38 hl/ha yield is explicitly estate-wide and is not proposed as this vineyard's yield.
Tasting Notes Initially discreet, becoming deeper with aeration; floral and spicy aromas, gently coating tannins, broad palate and spectacularly persistent finish.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2021 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months; new oak represented 30–50%. The producer states that bottling took place after 18 months of ageing. The sheet's broader vintage account reports an estate harvest from 20–25 September and careful sorting of all grapes.
Tasting Notes Redcurrant, blueberry, toast and subtle mineral nuances; complex palate, refined tannins, refreshing acidity and a long, smooth finish.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2020 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months; new oak represented 30–50%. The producer states that bottling took place after 18 months of ageing. The broader estate harvest ran 25–30 August; the sheet discusses tartaric acid in the harvested fruit but gives no finished-wine acidity measurement.
Tasting Notes Floral, raspberry, cherry and spice aromas; silky tannins, pronounced minerality and an elegant palate.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2019 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months; new oak represented 30–50%. The producer states that bottling took place after 18 months of ageing. The broader estate harvest ran 12–17 September.
Tasting Notes Floral and spicy bouquet with strawberry and violet; fine, soft palate, velvety tannins, complexity and density.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2018 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months; new oak represented 30–50%. The producer states that bottling took place after 18 months of ageing. The broader estate harvest ran 1–7 September, and all grapes were sorted on a vibrating table following hail damage.
Tasting Notes Redcurrant, wild strawberry, pomegranate and rose petal; sensual palate, fleshy tannins, balance, purity, structure and a persistent finish.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
2017 Technical Specifications
Grape Varieties Pinot Noir 100%
Classification AOC Romanée-Saint-Vivant Grand Cru
Region Romanee-Saint-Vivant
Soil Clay and limestone mixture
Fermentation Vessels Wooden vats
Production Details Vinification was conducted in wooden vats. The wine aged in wooden barrels for 15 months; the specification gives new oak as 30–50%, while the tasting commentary characterizes the wine as having very few new barrels. The producer states that bottling took place after 18 months of ageing. The estate harvest started 5 September and resumed from 7–14 September.
Tasting Notes Intense, crystal-clear fruit; elegant, pure, rich and deep.
Food Pairing Fillet of beef with truffle sauce; pressed duck; chicken with ceps; hare à la royale.
Producer Information
Website
Address
Domaine de l'Arlot, 21700 Premeaux-Prissey, France
Phone
+33 3 80 61 01 92
Email
Owner
AXA Millésimes
Cellarmaster
Géraldine Godot