HISTORY Preserving the health and character of their vineyards is of utmost importance to the Arlaud family. They have farmed organically for years; today they also follow biodynamic principles in caring for their vines and wines. Harvest is always by hand, and vineyard rows are plowed not by tractor but by horse.
Once harvested, grapes are sorted; depending on the vintage, bunches are either destemmed or left on the stem (but not crushed). Grapes ferment on indigenous yeasts in temperature-controlled cement tanks. Wines are aged in French oak barrel from 14 to 16 months, using on average 15 percent new barrels for villages wines; 20 percent for premier crus; and 30 percent for grand crus. Wines are bottled according to the lunar cycle, unfined and unfiltered.
VINEYARDS & WINEMAKING Located at the border with Chambolle-Musigny, and directly below grand cru vineyards Clos de Tart and Bonnes Mares. The name ‘Ruchots’ stems from the French “roche,” or rocks. Vines planted in 1955 and 1983. ‘Ruchots’ is the most structured of the Morey-Saint-Denis premier crus, suited for long cellar aging.
Hand-harvested. Partially destemmed; fermented on indigenous yeasts in cement tank. Aged in French oak barrels (20% new). Bottled unfined and unfiltered, according to the lunar cycle.
Aromas of black cherries, autumn leaves, baking spices, dark chocolate. Brooding in its youth; concentrated, mineral and earthy, but balanced.
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More than a bottle of wine — a commitment to protecting the mile-and-a-quarter-long Marginal Way in Ogunquit, Maine.
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