Robert Arnoux was among the most esteemed and influential figures in modern Burgundy. The family domaine during his tenure, then known as Domaine Robert Arnoux, included superb vineyards spread over 15 appellations, and produced some of the most noteworthy wines of his era. Although the domaine dates back to 1858, , their wines were not estate-bottled until the late 1950s and early 1960s. When Robert Arnoux passed away in 1995, he was succeeded by his son-in-law, Pascal Lachaux, who had been working alongside his father-in-law since 1987. The Domaine was renamed Arnoux-Lachaux in 2007. Grandson Charles Lachaux took the reins in 2012 and, to the delight of his father and the acclaim of critics, the wine at Domaine Arnoux-Lachaux has rocketed to the very pinnacle of Burgundy.
Domaine Arnoux-Lachaux today comprises 14.5 hectares of old vine Pinot Noir (over fifty-five years on average) situated in the Côte de Nuits. The estate is undergoing organic conversion and employs biodynamic practices to promote soil health and biodiversity. Charles Lachaux’s approach to viticulture at Domaine Arnoux-Lachaux is further characterized by a series of innovative and meticulous practices aimed at enhancing the quality and expression of the wines.
Charles Lachaux’s viticultural methods are distinctive and innovative. One of his key practices is leaving the vines untrimmed throughout the growing season. This results in lower yields but higher quality grapes with more intense flavors. Additionally, there is no soil tillage nor mowing between the vine rows, enhancing the natural ecosystem and further concentrating the flavors in the grapes. The vines are trained with a unique variation of Guyot-Poussard pruning. This supports higher trellising, which can be up to 160 centimeters, allowing for better sunlight exposure and air circulation.
The vinification practices at Domaine Arnoux-Lachaux are equally dynamic and innovative. There is no pre-fermentation maceration, and the grapes are fermented mostly (70%-90%) whole-cluster using ambient yeasts. After a short 7-10 day maceration, the young wine is gently pressed using a vertical press and then decanted for élevage not into traditional barrels but entirely into sandstone amphoras. This innovative approach aims to maximize the purity and minerality of the wines. Moreover, the élevage period is extended, ensuring the wines develop greater depth and complexity over time.
In addition to the wines produced from their estate vineyards, Charles Lachaux also crafts wines from purchased grapes. This allows him to experiment with different terroirs and expand the domaine’s offerings. These wines are made with the same meticulous care and innovative techniques that define his approach.
