Domaine de l'Arlot Les Suchots, Vosne-Romanee Premier Cru, France

德拉爾勞酒莊蘇格（沃恩-羅曼尼一級園）紅葡萄酒

點擊次數(shù)：8664

Opening in the glass with scents of sweet berry fruit, plums, smoke and rose petals, the 2020 Vosne-Romanée 1er Cru Les Suchots is medium to full-bodied, rich and muscular, with lively acids and youthfully chewy structuring tannins.

Aromas of rose hips, cinnamon, red berries, plums and sweet soil tones introduce the 2019 Vosne-Romanée 1er Cru Les Suchots, a medium to full-bodied, lively and delicate wine that's fine-boned and precise, with a pretty core of fruit and gently chalky structuring tannins.

Harvested on September 1 and vinified with some 40% whole cluster, the 2018 Vosne-Romanée 1er Cru Les Suchots bursts with lavish aromas of creamy berry fruit, candied peel, plums and spices. On the palate, it's medium to full-bodied, fleshy and enveloping, with lively acids, good depth at the core and velvety structuring tannins.

Perhaps this wine is just a little more shut down after bottling, but for now I'm inclined to give the domaine's Nuits-Saint-Georges 1er Crus the nod over its 2017 Vosne-Romanée 1er Cru Les Suchots this year. Offering up pretty aromas of raspberries, spices and a discrete framing of new wood, this Suchots is medium to full-bodied, supple and charming, with ripe acids, fine-grained tannins and a nicely defined finish.

The 2016 Vosne-Romanée 1er Cru Les Suchots includes 100% whole cluster with 50% new oak. It has a refined, elegant, mild-mannered bouquet with pure raspberry preserve, cranberry and subtle tobacco scents that unroll with aeration, though never quite delivering the opulence synonymous with the premier cru. The palate is medium-bodied with a gentle but insistent grip on the entry. In some ways, the whole bunch addition lends this structure and shifts it toward, say, a Malconsorts in style (not to suggest that is necessarily a bad thing!). Linear and precise, it will require 7 to 10 years in bottle to really show its best. The bottom line is that this is one of the finest Les Suchots that I tasted in 2016.