Arnoux-Lachaux, Domaine
Summary
Arnoux-Lachaux is a sixth-generation Burgundian estate in Vosne-Romanée managing 14.5 hectares across five grand crus and four premier crus, producing exclusively Pinot Noir wines from their holdings in Vosne-Romanée, Nuits-Saint-Georges, and Chambolle-Musigny. Under Charles Lachaux's leadership since 2012, the domaine has embraced innovative practices including high-density plantings of 20,000 vines per hectare, 2-meter vine heights, and organic farming methods certified since 2014.
Heritage & Leadership
Domaine Arnoux-Lachaux traces its origins to 1858, when the Lachaux family established their winemaking enterprise in Vosne-Romanée. The domaine took its current form through the marriage of Robert Arnoux to Clotilde Lachaux's daughter Renée in 1957. Pascal Lachaux, their son-in-law, guided the domaine from 1995 to 2012, before passing leadership to his son Charles Lachaux. Charles, who assumed control at age 23, has maintained the family's focus on Pinot Noir while implementing significant viticultural changes. The domaine's evolution spans six generations of family ownership, maintaining continuous operation from its original Vosne-Romanée location.
Vineyards & Wines
The domaine manages 14.5 hectares of vineyards across several prestigious Burgundian appellations. Their holdings include parcels in five grand crus: Latricières-Chambertin, Échezeaux, Grands-Échezeaux, Clos de Vougeot, and Romanée-Saint-Vivant. The domaine also cultivates four premier cru sites (including Vosne-Romanée Aux Reignots) and several village-level plots in Vosne-Romanée, Nuits-Saint-Georges, and Chambolle-Musigny. Under Charles Lachaux's direction, vineyard density has increased to 20,000 vines per hectare in select parcels, focusing exclusively on Pinot Noir cultivation.
Philosophy & Practice
The domaine's viticultural approach centers on organic farming methods, certified since 2014. Charles Lachaux implements precise canopy management techniques, maintaining vine heights of up to 2 meters to increase photosynthetic capacity. Harvest protocols emphasize hand selection, with grapes processed through whole cluster fermentation. The winemaking process utilizes indigenous yeasts exclusively, with aging conducted in French oak barrels. The percentage of new oak varies by wine classification, ranging from 30% for village wines to 100% for grand crus. Minimal sulfur dioxide is added during the aging process, with final additions made only at bottling.