Domaine Arlaud Morey-St. Denis Premier Cru Aux Cheseaux 2016
Critical AcclaimAll Vintages
Aux Chéseaux is one of the best-placed Premiers Crus in Morey-St-Denis, right next to Mazoyères in the north-east corner of the village. It’s always something of a (comparative) bargain, showing a hint of good reduction, juicy raspberry and red cherry fruit and appealing sap and freshness. 2024-30.
Cyprien Arlaud took the reins of the domaine in 1997 with the simple and unwavering vision of making pure, benchmark Burgundy. He knew the only way to achieve this goal was to be forward thinking in the cellar, and most importantly in the vineyards. The same year he was put in charge, he began the conversion of the estate to biodynamics (certified in 2014). He also began using horses to plough domaine vineyards in order to keep the soils as healthy and alive as possible. With top holdings in Morey St. Denis, Chambolle-Musigny, Gevrey-Chambertin, and Vosne-Romanée, he immediately saw the difference in the health of the vines between those that were horse ploughed and those that were ploughed by tractor. As Cyprien notes, “It’s hard to get good grapes from vines planted on a cement highway.” Luckily for him, his sister Bertille has become one of the most important horse ploughers in all of France. With her two horses Nougat and Okapi, she ploughs every single vineyard herself, while also ploughing and training horses for many top estates across the country. The results from this intense care for the vines became evident very quickly, with wines that spoke of terroir in the clearest of voices.
In the cellar, intervention is kept to an absolute minimum. Under Cyprien’s stewardship, elegance has been the focus with lower levels of extraction and the reduction of new wood to zero on the Bourgogne and 15-30% on the rest of the lineup. Partial whole cluster is used on the upper level wines (maximum 30%), purely on the nature of the vintage and if the stems are perfectly ripe. The cellar in Morey St. Denis is one of the coldest in the Côtes de Nuits, helping Cyprien pursue a slow, non-interventionist vinification, with minimal use of SO2. All of his wines are also bottled unfined and unfiltered. Meeting Cyprien makes it clear how in touch he is with every meter of vines he farms. He is immensely talented, but also has an insatiable curiosity that allows him to keep learning and keep getting better. We are absolutely sure that his name, and the wines he is crafting today and in the future will go on to live in Burgundy lore.
While Morey-St Denis might not get the same attention as its neighbors, Gevrey-Chambertin to the north and Chambolle-Musigny to the south, there is no reason why it shouldn’t. The same line of limestone runs from the Combe de Lavaux in Gevrey—all the way through Morey—ending in Chambolle.
There are four grand cru vineyards, moving southwards from the border with Gevrey-Chambertin: Clos de la Roche, Clos St-Denis, Clos des Lambrays, Clos de Tart and a small segment of Bonnes-Mares overlapping from Chambolle. Clos de la Roche is probably the finest vineyard, giving wines of true depth, body, and sturdiness for the long haul than most other vineyards.
Pinot noir from Morey-St-Denis is known for its deep red cherry, blackcurrant and blueberry fruit. Aromas of spice, licorice and purple flowers are present in the wines’ youth, evolving to forest and game as the wine ages.