3x is what I suspect my Suchots was priced as. There is absolutely no chance in hell I’m ever a buyer at the prices I see on wine-searcher right now.
Not trying to say 3x or so is reasonable, but for a one off bottle with almost no availability I figured what the hell. Probably the only modern A-L I’ll ever lay eyes on.
absolutely 
Hm, not sure … 600 € was the price for Reignots, app. 550 for “Grands Suchots”, but I can’t remember which vintage (2017 or 2018?) - that was the last time I got it offered seperately, afterwards only in ridiculously combined parcels …
What IS better is the new label, but otherwise … 
I’m pretty sure, i have the price list from the domaine. Of course only few people could get it at that price. As i said retail was 3X. I understand very well why many collectors, especially those who had long-standing relationships with the domaine, have even stopped wanting to hear about it.
Is the ceramic used for aging? Frementation? Are there no longer wood barrels being used?
My understanding is 2022 is the start of zero oak used for any wine during any stage.
Yes no more wood barrels is what i understood as well
zero wood. fermented in stainless. 36 months in ceramics
Has any other well known Burgundy producer ever done this? Seems pretty extreme. Has he been trialing this for years now before moving all production to ceramic?
Guess that’s one way to distinguish yourself from the crowd and justify the pricing lol.
Domaine Forey has the VR “Jarre” cuvee, aged in terracotta jars.
Pousse d’or
We were the second group to taste the 2022 wines per Charles. The day before were the importers. So good timing!
I did an instagram video on the tasting but it’s easier to something more detailed in text
100% whole cluster, fermented in stainless steel, blended, then aged for 36 months in ceramic. Charles said that he found aging in barrels to be too variable, even with neutral barrels. For better or worse, wood transforms the wine, it adds tannin, it changes texture, it imparts elements of its own to the wine. So ceramic is completely neutral, it does not bring in flavor or texture, just oxygen.
The 2021 release was 20% ceramic. His 2022 Charles Lachaux and 2023 Charles Lachaux negotiant wines were also done in ceramic.
The wines are raw, big, coursing with material and energy. You get significant raw fruit tannin on the wines. Without oak to soften the texture, the tannins are coarse and raw.
We tasted a few of his 2023 negotiant wines that have been bottled for a couple years now but went under the same process. I remember trying the 2023 negotiant wine early on in 2024 and they were as raw and intense in a similar vein to the domaine wines, but with time in bottle, the aggressiveness of the raw grape tannin integrated as charles said it would and are drinking fantastic right now. The material feels more pure and precise under that tannin.
Which would explain why he wants to hold the wines for 2 years in bottle before release.
The 2022 Echezeaux was the standout to me, the nose was incredible. Just kept going back to it, pure and vibrant.
If you want an accessible Arnoux right now, i think the 2021s are gorgeous and drinking super well up and down the line.
Crurated just came out with the 2021 and 2022s for sale, pricing is pretty reasonable all things considered, significantly less than the pricing that’s being discussed in this thread.
RE: 2021 & 2022 RSV is 1700e
21 Ech/suchot is 925E
22 ech/suchot is 1100e
oof. disagree whole heartedly (and respectfully). The amount of extraction and oak from Pascal’s wines are ultra high. They never really lose it even with time. Fruit fades first. Especially the wines in the mid 90s. All the rage back then of course
I drank a lot of arnoux suchots from the 90s till 2005 and stopped cause the oak/extraction was tough. 01 was the random sweet spot as you mentioned.
Yeah the 01 and 06 were superb. I have had a couple other ones too. I just find the new wines lean and ungiving.
Thank you Charlie for the detailed tasting notes from your visit. Great summary
Yep the '21 Vosne Village and Chaumes were slamming at Hip Hop in Oct. Especially lovely at cellar door prices.
fabio gea in piedmont has been using mostly ceramic vessels for probably a decade if not longer. isn’t it funny some of the most pricey and hyped burgundy producers have adopted practices more commonly known within the natural wine world? amphora seems fairly common at a few high profile estates these days as well. who doesn’t enjoy some hyperbolic marketing copy tho 
Narrative moves everything nowadays
You sure you drinking charles wines 
. 17 on have been incredibly forward wines. (Outside of 2020. But I’m not sure anyone really made giving 2020s)
Yep maybe I caught them at a bad spot.