Domaine Robert Arnoux Romanée-Saint-Vivant Grand Cru 2006 0,75L
| Weight | 3 kg |
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| Dimensions | 12 × 12 × 40 cm |
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| RP | 96 |
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| Vintage | 2006 |
| Volume | 0,75 |
ROBERT PARKER ” Scents of ginger, cinnamon, star anise, kirsch, framboise, marzipan, pistachio extract, and wood smoke rise dramatically from the glass of Arnoux 2006 Romanee Saint-Vivant, and the more so with further exposure. The sweet fruit and nut extract counterparts to these high-tones fan out in the mouth with liqueur-like richness, palpable abundance of extract, and ultra-fine tannins. Smoky, stony undertones convey an almost reverberative sense, but this is far less dominated by metaphorically dark, decadent, or meditative aspects than are most representatives of its great cru. Nor has this the soothing allure that characterizes so many of the best 2006s. A palate-staining, gripping, electrically energetic finish is in store for the lucky few who are served this (there were five barrels), featuring implosively-concentrated black fruits and meat reduction mingled with soy, nut paste, and brown spices. I would not re-visit it until 2012 or later and anticipate its remaining compelling two decades. Pascal Lachaux – who subscribes to the prevalent notion that this vintage reflects elements of 2000 and 2002 – is one of the very few red Burgundy growers (Rouget another) whose 2006s strike me as outclassing their 2005s. It’s possible that his having had a prior vintage to become accustomed to the opportunities afforded by his spacious new, gravity flow cellar contributed to his success this year. And it’s of course also possible that I have under- or over-rated one of these vintages. Lachaux – who defends 2005 as one of his best-ever collections – concurs in finding each 2006 typical for its site as well as more expressive than his 2005s have thus far been, and in the observation that these 2006s improve as they open to the air, suggesting to me considerable longer-term cellaring potential than one can expect from most wines of the vintage. “
Domaine Robert Arnoux Romanée-Saint-Vivant Grand Cru 2006
Exceptional Burgundy Experience
Experience the exceptional Domaine Robert Arnoux Romanée-Saint-Vivant Grand Cru 2006, a rare gem from Burgundy’s prestigious Côte de Nuits. Crafted during the acclaimed 2006 vintage, this Grand Cru wine embodies centuries of viticultural heritage from one of the world’s most esteemed vineyards. With fewer than a limited number of bottles available, this exquisite release represents a unique opportunity to acquire an investment-grade collectible, celebrated for its depth, finesse, and rare expression of terroir.
Traditional Craftsmanship & Excellence
Meticulously produced using traditional Burgundian winemaking techniques, this 2006 vintage benefits from hand-harvested, perfectly ripened Pinot Noir grapes grown on limestone-rich soils. The wine showcases exceptional balance and complexity, achieved through extended aging in French oak barrels, which lends subtle vanilla and toasted nuances.
Its refined structure and velvety tannins set it apart from competitors, making it a coveted choice for collectors seeking both immediate enjoyment and long-term cellar investment.
Heritage & Investment Potential
Domaine Robert Arnoux is revered for its enduring commitment to quality and authentic expression of terroir. The Romanée-Saint-Vivant Grand Cru vineyard, dating back to the early 18th century, is renowned for producing some of Burgundy’s most sought-after and rare wines.
Limited production enhances its exclusivity, while steady market demand among discerning collectors underscores its investment potential. Owning a bottle from the 2006 vintage positions you within an elite circle of connoisseurs appreciating heritage, rarity, and enduring value.
Sensory Excellence & Perfect Pairing
This Grand Cru presents an alluring bouquet of red cherries, forest floor, and delicate floral hints, leading to a palate rich in ripe red berries, spice, and subtle earthiness. The finish is elegantly persistent with silky tannins enhancing the experience.
Serve slightly below room temperature at 16-18°C to fully appreciate its complexity. Ideal for pairing with fine game dishes, roasted duck, or aged cheeses. Proper cellar storage away from light and temperature fluctuations will preserve its exceptional character for decades to come.
