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Lucien Le Moine Bonnes Mares Grand Cru 2011

Pinot Noir from Cote de Nuits, Cote d'Or, Burgundy, France
  • BH95
  • V94
  • RP93
  • WS93
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Winemaker Notes

Bonnes-Mares is a wine of paradox. The Cote de Nuits area has two faces – it faces east, with a part of it is facing a bit north, and a part a bit south. The border between north and south is the border between Morey-St-Denis and Chambolle Musigny. Here sits Bonnes-Mares, on both sides, and exposed both to the north and south. There is also an important difference in limestone within the Bonnes-Mares vineyard, with some white and some brown limestone. Mounir thinks of Bonnes-Mares as the ambassador of all the Cote d'Or – taste 15 wines from the Cote de Beaune and Cote de Nuits, and when you come to Bonnes-Mares it will have all the fruit, tannin, sweetness, and spice of the wines you just tasted. Because of its multi-dimensional power and beauty, Bonnes-Mares has become one of if not the signature wine from Lucien Le Moine.

Critical Acclaim

BH 95
Burghound.com

This is also impressively complex and refined aromatically as strikingly pure, complex and cool red and dark berry fruit aromas slide into detailed and intensely mineral-driven broad-shouldered flavors that coat the palate with dry extract. This is still very tight yet focused and driving on the persistent and impeccably well-balanced finish. I quite like this powerful effort that is clearly built for the long-term. Barrel Sample: 93-95

V 94
Vinous / Antonio Galloni

Bright, dark red. Pure but subdued nose offers red berries, brown spices, dried flowers, minerals and medicinal herbs. Quite backward on first pour, showing little in the way of easy sweetness, but time in the glass brought complex, soil-driven flavors of red fruits, flowers, spices and minerals. Finishes with terrific breadth and palate-dusting tannins. Boasts excellent density without weight and really shimmers on the whiplash of a finish, with notes of red licorice and menthol perfuming the aftertaste. Not an ounce of fat here. Rating: 94+

RP 93
The Wine Advocate

The 2011 Bonnes-Mares Grand Cru, which comes from the north and south parts of the climat, has an earthy bouquet with hints of graphite infusing the mainly black fruit. The palate is medium-bodied with firm tannins, a little subdued on the mid-palate but then returning with style on the suave, cassis-tinged, poised finish. There is something a little austere about Grand Cru, though I imply that positively rather than negatively. Range: 91-93

WS 93
Wine Spectator

Rich and bursting with sweet fruit, this exudes black cherry, black currant, violet and spice flavors. Firmly structured and long, with the fruit notes returning on the lingering aftertaste, accented by a touch of spice. Best from 2016 through 2028.

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Lucien Le Moine

Lucien Le Moine

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Lucien Le Moine, , France - Other regions
Lucien Le Moine
Lucien Le Moine is a small House of Grands Crus in the Beaune region of France. The winery is a two person operation established in1999. Mounir learned and worked in a Trappist Monastery where he discovered Chardonnay and Pinot Noir. He studied Viticulture and Oenology at the ENSAM Montpellier, then had 6 years experience in different wineries in Burgundy, other areas of France and California where he became fascinated by the "old way" of growing, vinificating and aging wines. One day he decided to push to the extreme everything he saw and experienced and created, with Rotem, a small cellar dedicated to the ideas of purity and typicity.

Rotem comes from a cheese making family. She learned Agriculture both at the Technion and the ENESAD in Dijon and oriented her studies toward wine. She won a national prize from the French Academy of Agriculture for a study on the Côte d'Or than she participated in many Harvests in Burgundy and California. She joined Mounir in 1999 and started Lucien Le Moine together.

Having studied, lived and worked in Burgundy for several years the duo got to know many good growers in the region. They decided to merge these relations and devotion to quality in a small selected production of Crus.

Lucien Le Moine produces only Grands and Premiers Crus from Côte d'Or.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YAO166168_2011 Item# 166168

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