Bourgogne Oka 2024 Cyprien Arlaud
€30.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2024
- Ranking
- REGIONAL
- Appellation
- BOURGOGNE
- Degree
- 13°
- Color
- ROUGE
- Country
- FRANCE
- Author
- Mattéo
Bright red fruits, gentle spice and floral notes. A precise, digestible Bourgogne from Arlaud, supple and approachable.
The Bourgogne Oka 2024 from Cyprien Arlaud is the most accessible and joyful cuvée in the range, and the most personal one too, for behind its name lies a story of family and land. Oka is the name of Cyprien's sister's horse, a magnificent Auxois who works the domaine's finest parcels with brave, patient, steadfast determination. This cuvée is a tribute to his labour and nobility, an essential value for us farmers. A grower's Bourgogne in the truest sense: sincere, precise, generous and alive.
Terroir and vineyards
A tribute to the draught horse that works the parcels of Domaine Arlaud, this cuvée is made from négociant Pinot Noir. Grown organically, these vines around forty years old planted on clay-limestone soils are closely watched by Cyprien Arlaud. The wine is made partly from grapes from the domaine's Bourgogne parcels and a selection of grapes from other sites. Hand-leaf removal. Hand-harvested. The harvest is sorted by hand on a sorting table. Filling is done by gravity in an open vat. Spontaneous fermentation is driven by yeasts naturally present on the berries. Fermentation lasts between 20 and 25 days. Ageing in oak barrels for 12 to 14 months. At Cyprien Arlaud, the wood remains discreet, always in service of balance, for elegant, vibrant wines capable of ageing with grace.
Tasting profile
Behind a pale colour with garnet reflections, an intense nose of small red and black fruits unfolds: plum, blackcurrant, raspberries touched by spicy notes. Raspberry and blackberry notes on the nose, then lightly toasted. A generous and digestible palate, precise. Beautiful voluptuous finish. The vintage offers a bouquet of black fruits tinged with iodine and tart redcurrant notes, with the Pinot shining wonderfully on the nose. On the palate, fruity flavours touched with orange zest, ripe and succulent tannins, with a pleasant long and fresh finish. A generous and fruity wine, ideal to drink young, with notes of cherry and small red fruits. A Bourgogne of immediate pleasure, crisp and unpretentious but with a precision and frankness that faithfully reflect the domaine's identity.
The domaine
Cyprien Arlaud represents the third generation of Domaine Arlaud, founded in 1942 at the meeting of Burgundian Renée Amiot and Ardèchois Joseph Arlaud. In 2013, Cyprien succeeds his father Hervé and has run the domaine in biodynamics since 2009, becoming the first domaine certified Biodyvin in Morey-Saint-Denis in 2014. Aided in the vineyards by his sister Bertille and his horse Oka, he produces wines of a precision and purity that quickly won over the international press and collectors. No filtration or fining, bottled by gravity following lunar cycles. He practises slow and controlled oxygenation, favouring silky tannins and great finesse. Sulphur is used sparingly, only when necessary.
Food pairing
This Bourgogne Oka pairs beautifully with eggs meurette, duck breast with cherries, homemade cottage pie, saucisson wrapped in brioche, roasted poultry with herbs or a board of soft cheeses such as Brie de Meaux or young Époisses. Served between 14 and 16 °C, slightly cool, it reveals all the crisp fruitiness and natural frankness of a Bourgogne signed by one of the most principled biodynamic growers on the Côte de Nuits, carried by the silent and courageous labour of a horse.
Terroir and vineyards
A tribute to the draught horse that works the parcels of Domaine Arlaud, this cuvée is made from négociant Pinot Noir. Grown organically, these vines around forty years old planted on clay-limestone soils are closely watched by Cyprien Arlaud. The wine is made partly from grapes from the domaine's Bourgogne parcels and a selection of grapes from other sites. Hand-leaf removal. Hand-harvested. The harvest is sorted by hand on a sorting table. Filling is done by gravity in an open vat. Spontaneous fermentation is driven by yeasts naturally present on the berries. Fermentation lasts between 20 and 25 days. Ageing in oak barrels for 12 to 14 months. At Cyprien Arlaud, the wood remains discreet, always in service of balance, for elegant, vibrant wines capable of ageing with grace.
Tasting profile
Behind a pale colour with garnet reflections, an intense nose of small red and black fruits unfolds: plum, blackcurrant, raspberries touched by spicy notes. Raspberry and blackberry notes on the nose, then lightly toasted. A generous and digestible palate, precise. Beautiful voluptuous finish. The vintage offers a bouquet of black fruits tinged with iodine and tart redcurrant notes, with the Pinot shining wonderfully on the nose. On the palate, fruity flavours touched with orange zest, ripe and succulent tannins, with a pleasant long and fresh finish. A generous and fruity wine, ideal to drink young, with notes of cherry and small red fruits. A Bourgogne of immediate pleasure, crisp and unpretentious but with a precision and frankness that faithfully reflect the domaine's identity.
The domaine
Cyprien Arlaud represents the third generation of Domaine Arlaud, founded in 1942 at the meeting of Burgundian Renée Amiot and Ardèchois Joseph Arlaud. In 2013, Cyprien succeeds his father Hervé and has run the domaine in biodynamics since 2009, becoming the first domaine certified Biodyvin in Morey-Saint-Denis in 2014. Aided in the vineyards by his sister Bertille and his horse Oka, he produces wines of a precision and purity that quickly won over the international press and collectors. No filtration or fining, bottled by gravity following lunar cycles. He practises slow and controlled oxygenation, favouring silky tannins and great finesse. Sulphur is used sparingly, only when necessary.
Food pairing
This Bourgogne Oka pairs beautifully with eggs meurette, duck breast with cherries, homemade cottage pie, saucisson wrapped in brioche, roasted poultry with herbs or a board of soft cheeses such as Brie de Meaux or young Époisses. Served between 14 and 16 °C, slightly cool, it reveals all the crisp fruitiness and natural frankness of a Bourgogne signed by one of the most principled biodynamic growers on the Côte de Nuits, carried by the silent and courageous labour of a horse.