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 Mazis-Chambertin parcel used by Lucien Le Moine lies in poor clay soils, from the highest part of the vineyard where there is only 4 inches of soil. Mounir likes to say that the sun almost touches the roots. As a result, this wine has powerful, jammy, almost barbecue flavor and a lot of smokiness (some will attribute this to oak, but it is the natural character of the site). There is an animal side to the wine that at Lucien Le Moine is tempered by an extended aging which brings out notably a red currant character. In addition, with bottle age the fruit becomes more apparent.
Bright medium ruby. Fresh scents of black cherry, baking spices, flowers and smoky soil communicate an impression of delicacy. Dense but light on its feet, with intense red fruit flavors enlivened by chalky energy. Finishes with firm but fine-grained tannins and superb persistence. A very classy Mazis in the making.
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