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.
Lucien Le Moine has been producing one of the very finest examples of Échézeaux for several years running. Mounir says that you can make the analogy that Échézeaux is the syrah of Burgundy. On the Flagey side, there is a flat exposition and the limestone is not as evident. As a result, the wine has licorice, smoky note which almost brings you to the Côte-Rôtie.
The nose is comprised by bourgeon de cassis aromas. The relatively refined middle weight flavors possess good verve though somewhat curiously, the lingering and dusty finish is moderately rustic.
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