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Lucien Le Moine Gevrey-Chambertin Estournelles-St-Jacques 2009

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • BH93
  • RP93
13.5% ABV
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13.5% ABV

Winemaker Notes

Critical Acclaim

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BH 93
Burghound.com
A cool red berry and kirsch-like nose also offers up notes of animale and stone that can be found on the elegant, pure and refined middle weight flavors brimming with more minerality on the detailed, understated and linear finish. This moderately austere effort is an exercise in harmony and is text book Estournelles.Range: 91-93
RP 93
Robert Parker's Wine Advocate
The 2009 Gevrey-Chambertin Estournelles St. Jacques sneaks on the palate with gorgeous notes of crushed flowers, mint and red fruits. The mid-palate is taut yet subtle, with plenty of Gevrey personality, giving way to a final blast of textured fruit on the generous close. Anticipated maturity: 2017-2029.Range: 91-93
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Lucien Le Moine

Lucien Le Moine

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Lucien Le Moine, Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
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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.

Gevrey-Chambertin

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

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. 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 Villages or Cru level wines.

DAK141244_2009 Item# 141244