In two decades of work, Lucien Le Moine has become one of the most talked-about Burgundy producers, making some of the most sought after wines from the region. The approach is extreme – two people, together with doing everything by hand, working with a dazzling array of Burgundy’s great terroirs. In the late 1980s, Mounir Saouma’s visit to a Trappist monastery in the Middle East led to a prolonged stay during which he worked in the monastery vineyards and first learned to make wine. He subsequently studied Viticulture and Oenology in Montpellier, followed by six years working in Burgundy, other areas of France, and California. During this time he became fascinated by traditional methods of viticulture, vinification, and aging. In 1999 he decided to push to the extreme all he had seen and experienced, and with his wife, Rotem created a small cellar dedicated to the philosophy of making wines of purity and typicity.
The largest Grand Cru in the Côte-de-Nuits, at 125 acres, Clos de Vougeot possesses differing soil structures and expositions and, notably, a large number of growers. The top of the vineyard features soils of pebbly limestone, which become marl further down the slope, and finally more alluvial at the 23 bottoms. Notoriously variable, from the best producers Clos de Vougeot produces generous, complex wines that can stand alongside any Grand Cru Burgundies.
Good dark red. Sexy dark berries and musky black cherry on the nose. Juicy and imploded on the palate. With its dark berry and smoke flavors communicating a rather cool character and little in the way of easy sweetness.
Showing a bit less energy in the early going than the Clos Saint-Denis. Saouma says the fatness comes from the top of the Clos, and the coolness from the bottom.
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