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Lucien Le Moine Echezeaux Grand Cru 2013

Pinot Noir from Flagey-Echezeaux, Cote de Nuits, Cote d'Or, Burgundy, France
  • WS94
  • RP93
  • V93
0% ABV
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  • RP95
  • BH94
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Winemaker Notes

Critical Acclaim

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WS 94
Wine Spectator
Sleek and stylish, this red features wild cherry, strawberry, floral, spice and mineral flavors etched into the firm, lean frame. Balanced and youthfully exuberant, finishing long. Best from 2019 through 2033. 12 cases imported.
RP 93
Robert Parker's Wine Advocate
The 2013 Echézeaux Grand Cru sports a very elegant bouquet: feminine and poised with rose petals and granitic scents. The palate is medium-bodied and nicely structured built on a foundation of vibrant red brambly fruit infused with minerals and a long tail on the finish. This is an excellent Echézeaux that will benefit from three or four years in bottle.
V 93
Vinous
Good full red, not totally lucid. Initially deeply pitched, with dark fruit and woodsmoke flavors dominating, but aeration brought up livelier notes of cherry, spices and flowers. At once sweet and vinous in the mouth, with medicinal red cherry fruit complicated by leather and tobacco nuances. Creamy, concentrated, energetic wine with graceful integration of oak. The very long finish features firm but suave, fine-grained tannins and serious grip for aging. Delivers classic 2013 structure and vitality.
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Lucien Le Moine

Lucien Le Moine

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Lucien Le Moine, France - Other regions
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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.

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Flagey-Echezeaux

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Claiming the two famous Grand Crus, Echezeaux and Grands Echezeaux, the identity of this village, Flagey-Echezeaux, rides predominantly on the glory of those two crus. All of the village or Premier Cru status vineyards in Flagey-Echezeaux market themselves under the name of their neighbor, Vosne-Romanée.

Echezeaux Pinot noir tends be light, bright and full of finesse, whereas those of Grands Echezeaux typically have more heft and complexity.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

VIT0280461303_2013 Item# 372511