FOUR-COURSE DINNER PAIRED WITH EIGHT PREMIER CRU WINES FOR ONLY $150!
The Wine House and Upstairs 2 are thrilled to host a very special four-course wine dinner with Domaine de l'Arlot Technical Director, Géraldine Godot. Two kilometres to the south of Nuits Saint Georges, the Domaine de l'Arlot is a telling example of a long-lasting old Côte de Nuits Burgundian property. Domaine de l'Arlot cultivates vines and make wines which express the terroir from which they come. This
vision, which respects nature to reveal the truth of great terroirs, defines the philosophy of Domaine de l'Arlot.
A special feature of this dinner is that we will be pairing each course with an older vintage and a current vintage of each wine, adding yet another dimension to this unique experience!
Clear your calendar for March 1st – this is a rare opportunity to sample such distinctive wines with the winemaker from the Domaine, paired with a sumptuous 4-course meal for only $150!
Dinner with Domaine l'Arlot With Géraldine Godot, Domaine de l'Arlot Technical Director
Welcome Stilton Gougeres Balsamic Reduction Pear Butter and Chives
First Course Seared Diver Scallop Cauliflower Puree Simmered Leeks, Baby Beets 1999 ‘Clos de l’Arlot’ Blanc 1er Cru ($110) 2014 ‘Clos de l’Arlot’ Blanc 1er Cru ($100)
Second Course Duck Bolognese Braised Kale Fettuccine, Sage, Fennel Pollen 1996 ‘Clos de l’Arlot’ Rouge 1er Cru ($100) 2014 ‘Clos de l’Arlot’ Rouge 1er Cru ($90)
Third Course Grilled New Zealand Lamb Chops Herb Roasted Potatoes Red Wine Demi with Mushrooms 1999 ‘Suchots’ Vosne-Romanée 1er Cru ($130) 2014 ‘Suchots’ Vosne-Romanée 1er Cru ($130)
Fourth Course La Tur Cheese Beet & Walnut Pate 2003 ‘Clos des Fôrets’ Rouge 1er Cru ($120) 2014 ‘Clos des Fôrets’ Rouge 1er Cru ($120)
Chef Maiki Le Sommelier Marilyn Snee
ABOUT DOMAINE DE L'ARLOT
HISTORY: Domaine de l’Arlot took its name from the 4 ha “Clos de l’Arlot” vineyard near the estate. The name Arlot refers to a small stream that runs out of a rock at the foot of the vineyard and flows under the road through the village of Premeaux in Côte de Nuits.
At
the end of the 18th century, Jean-Charles Vienot of an affluent family in Burgundy, built a wall to create the “Clos de l’Arlot”. In 1891, the Clos de l’Arlot was sold to Jules Belin – wine négociant and son of a notary from Burgundy – who added “Clos des Forêts Saint Georges” and “Clos du Chapeau” vineyards to the estate. In 1987, the estate was purchased by insurance company AXA, who appointed Jean-Pierre de Smet as winemaker.
VITICULTURE: Located just 2 km south of Nuits-Saint-Georges and in part of Vosne-Romanée, the vineyards comprise of 14 ha (~35 acres). Numerous old vines – some 70+ years-old – cover the property. Grapes are hand-harvested and sorted twice, and yields are kept very low via severe pruning and the use of natural compost. The average crop since 1987 is 35 hl/ha.
In 2002, vineyard
manager/winemaker, Jean-Pierre de Smet, introduced a biodynamic approach to farming. He ran the estate for almost two decades and defined the winemaking style with his philosophy stating that “the more one knows, the less one interferes.” He stayed true to his word by replacing the use of herbicides with manual ploughing and substituting insecticides with natural treatments.
Jean-Pierre retired in 2007 and handed the reigns over to Olivier Leriche, who followed a similar philosophy believing that every decision must “respect the soil, respect the plants, and ensure that both are in harmony with the environment.” The two had previously worked together on the estate for eight years, and Olivier Leriche continued for another four and a half years. In August 2011, Jacques Devauges joined and maintained the vision of his predecessors by highlighting the exceptional viticultural heritage of Domaine de l’Arlot.
In September 2014, Burgundy native,
Géraldine Godot, stepped up as Technical Director of the estate. She has a Master’s degree in cellular biology and is an oenologist of the Jules-Guyot Institute in Dijon. Prior to Domaine de l’Arlot, she was oenologist and estate manager at the Domaine Alex Gambal in Beaune.
VINIFICATION: The domaine always strives to maintain a “less-is-more” approach to winemaking. In the cellar, everything is gravity fed, along with the use of native yeast fermentations, minimal pumpovers, punchdowns by foot and very gentle extractions. By working with indigenous yeasts, fermentation is long (3 months or more) and delicate. Wines are approximately 50% to 60% whole-cluster pressed with a maximum two times of racking.
Wines are aged in French oak (up to 50% new) for 12 to 18 months depending on the cuvée and vintage.
CONTACT US
The Wine House 2311 Cotner Avenue Los Angeles, CA 90064-1877
