Domaine Michel Arcelain Beaune 1er Cru 'Clos des Mouches' 2016
Even though the best-known Beaune 'Clos des Mouches' (from Domaine Drouhin) is a Chardonnay and sits on a pedestal on the world stage, most Clos des Mouches is red. The best known, and arguably the best parcel of vines on the slopes above Beaune, it can be either white or red. So put Michel Arcelain's perfect Pinot vines in a vineyard of this caliber, and you get something special. Michel comes from the old school. He thinks that women like his Clos des Mouches and men like his Pommard. But be real! What he really means is that his Clos des Mouches is elegant, lacy and fine, fresh and floral, with impeccable balanced intensity. And it is! This is an example of meticulous winemaking in a world-class parcel of vines.
Michel and Mado Arcelain have been working their domain in Pommard together since they were married in 1963. The domain is made up of parcels of vines inherited from both sides of the family and over a number of generations, as well as vineyards purchased by them over the years. These vineyards (with the exception of a small parcel planted in Chardonnay) are all Pinot Noir of the highest quality, known as Pinot Fin. The selection of quality vines was primordial for the domain, and they have been cultivated like a garden since 1949.
BURGUNDY 2016 VINTAGE
If that first taste of the 2016 Burgundy vintage really grabs your attention, count yourself lucky. Lucky in the same way that wine makers in Burgundy consider themselves lucky.
The excellent 2016 vintage was a nightmare for them, running a gamut of emotions from depression to despair, then out the other side towards hope and something resembling jubilation. It’s no exaggeration to say that 2016 took its toll on the collective psyche of the region.
After a very mild winter, April was frigid, with early hail in Macon and (yet again) Chablis. Then, on the night of the 26th, a freak frost descended on much of the Cotes de Nuits and almost all of the Cote de Beaune. I say ‘freak’ because it was a winter frost, not an April frost; meaning that it hit higher up the slopes than a spring frost would, touching vineyards that almost never freeze, notably Musigny and Montrachet.
It got worse. May was cool and depressingly wet, with storms when it wasn’t drizzling. It’s then that the first corridors of mildew appeared. It hailed again in Chablis. The mood was like the weather: chilly and grey. And it continued like this until the solstice, by which time the estimates were for an overall 50% crop loss across the region. It was hard to coax a smile from even the most seasoned winemakers.
Flowering took place in mid-June and was a bit protracted. It forecast a late September harvest, 100 days away. And given what had come before, the small crop looked incredibly vulnerable.
But with the solstice came summer. A magnificent July and August, with heat enough to curb the mildew, brought exceptional conditions for grapes. Talk in the cellars turned from tales of woe to the benefits of low-yield vintages.
As always in Burgundy, September makes the wine. In 2016, the perfect amount of rain fell on September 14th, at the perfect time to counter the heat stress that the vines were starting to show. And the fruit then ripened quickly in impeccable dry and sunny conditions.
What in mid-June seemed like a doomed crop was suddenly being touted as the equivalent of 2015, and maybe even better! Low yield years give intensity and concentration. Cool vintages give good acidity and balance. 2016 was both. Not a lot of fruit; but from serious ‘vignerons’, what there was was beautiful.
The wines, both red and white, are fresh, chiseled, with balanced acidity and concentration. The whites are definitely better than the 2015s, which lacked a touch of acidity. They are cool and energetic. Maybe not to the level of the fabulous 14s, but there are many similarities.
As to the comparisons between 2015 and 2016, many commentators cite 1990 and 1991. Both 1990 and 2015 are considered among the finest red vintages in living memory. And the vintages that followed them were both low-yield vintages that suffered early frost damage. Both 1990 and 2015 were hot years; both 1991 and 2016 were relatively cool. Both 1990 and 2015 were media darlings, and still are. 1991 got lost in the blare; maybe 2016 as well. But both 1991 and 2016 are arguably much more typically Burgundian than their world-stage predecessors. Classy and classic, ‘typical’ (in the best sense of the word), the greatest fault of the 2016 vintage could be its irregularity.
COTE DE BEAUNE
A Burgundian icon and capital of Burgundy's wine trade, Beaune takes center place on the world stage during the annual Hospices wine auction. The Hôtel-Dieu with its Flemish tiled roof, the huge silent cellars of the negotiants' houses, and the wine-growing domaines of the district all attract lucrative tourism. The Beaune vineyards are among the most extensive of the Côte d'Or.
The appellation Beaune includes an astounding 42 premiers crus produced within the commune of Beaune itself. There is much variation in the appellation Beaune. Differences appear from parcel to parcel, depending on the location. Generally wines from the northern end of the commune tend to be more often intense and powerful, and those from the southern end are smoother and fuller.
The reds should be a luminous scarlet color, with classic Pinot aromas of black fruits (blackcurrant, blackberry) and red (cherry, gooseberry) with notes of humus and wet undergrowth. When older, secondary aromas of truffle, leather, and spice develop. Younger Beaune reds give the impression of biting into a bunch of fresh grapes, firm and juicy.
The whites tend to be a viscous gold flecked with green. You often get almonds, dried fruits and white flowers in the nose. They may be enjoyed for youthful fruitiness but will age admirably, especially in the better premier cru vineyards.
In the geosyncline of Volnay the comblanchian limestone disappears into the depths to be replaced by the overlying Rauracian. The slopes are quite steep and the soil thin (scree-derived black rendzinas). On the lower slopes are argovian marls and deep soils tinged with red from the iron in the oxfordian limestone. The foot of the slope is mostly limestone mixed with clay. Exposure ranges from east to due south. And altitudes range between 220 to 300 meters.
Red wines - Pinot Noir
White wines - Chardonnay
Production surface area
1 hectare (ha) = 2.4 acres
Reds : 362.74 ha (including 281.49 ha Premier Cru)
Whites : 48.96 ha (including 36.06 ha Premier Cru)
Reds from Beaune tend to be fleshy and generous, and the best can show great aromatic power and solid structure. So we partner them with firm gamey meats such as feathered game, roasted or braised. For cheeses choose the more 'gamey' style too: Époisses, Soumaintrain, Munster, Maroilles.
Beaune whites in their youth have a flowery freshness making them a good match for poultry and veal in creamy sauces, and for grilled sea-fish. When older and fleshier they enfold cheeses such as Cîteaux, Comté, and creamier goat cheeses.
On the label, the appellations 'Beaune' and 'Beaune 1er Cru' may be followed by the name of a specific vineyard, known as a climat.
The following climats are classified as premier cru:
Clos de l'Ecu
Clos de la Feguine
Clos de la Mousse
Clos des Avaux
Clos des Ursules
Clos du Roi
Le Bas des Teurons
Le Clos des Mouches
Les Cents Vignes
Les Vignes Franches
Sur les Grèves
Sur les Grèves-Clos Sainte-Anne
The following climats are villagewines from a single vineyard, know as a lieu-dit:
Dessus des Marconnets
Fb de Bouze
Les Beaux Fougets
Les Bons Feuvres
Les Levées et les Piroles
Les Pointes de Tuvilains
Montagne Saint Désiré