Wines Vosne-Romanée Domaine Arlaud - Aux Reas - 2018

Viniou Reviews

Domaine Arlaud’s Vosne-Romanée “Cuvée Aux Réas” 2018 is a striking example of Burgundy’s Pinot Noir at its most elegant and perfumed. The 2018 vintage was marked by warmth and excellent ripeness, yielding wines with generous fruit and supple tannins. This wine, coming specifically from the “Aux Réas” climat within the famed Vosne-Romanée appellation, showcases the seductive side of Pinot Noir: expect a nose with layers of ripe raspberry, black cherry, delicate violet, and gentle spice, alongside subtle undertones of earth and forest floor emerging as the wine opens. Vinification at Domaine Arlaud is always respectful of the terroir, with a focus on carefully managed extraction and minimal intervention, resulting in a wine of finesse and harmony rather than overt power.

The Côte de Nuits, and especially Vosne-Romanée, is revered for producing some of the world’s most sought-after and age-worthy Pinot Noirs. The region benefits from a semi-continental climate with warm days and cool nights, allowing grapes to ripen slowly and maintain vibrant acidity. Soils here are predominantly limestone intermixed with clay, providing ideal drainage and contributing to the refined, mineral core typical in Vosne-Romanée wines. This area has a rich viticultural history, with monks cultivating these prized climats for centuries; it is precisely this tapestry of tradition and terroir that gives wines from Vosne-Romanée their iconic complexity.

When it comes to food pairings, Vosne-Romanée’s silky texture and aromatic intensity are wonderfully versatile. Classic dishes such as duck breast with cherries, roast pigeon, or a delicate coq au vin would enhance the wine’s savoury and fruity nuances. For regional harmony, try œufs en meurette—poached eggs in a red wine sauce—or a simple, earthy mushroom risotto. Mature cheeses such as Comté or Époisses also create a luxurious pairing.

To appreciate its full aromatic bouquet and velvety palate, serve this Vosne-Romanée at 15-17°C. Decanting for thirty minutes before serving is recommended, especially at this youthful stage, to allow the wine’s complexity to blossom in the glass.