Domaine Michel Arcelain Beaune 1er Cru 'Clos des Mouches' 2018
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 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvelous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vignerons had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
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