2016 | Lucien Le Moine | Mazis Chambertin

There is enough reduction to mask the fruit but not the sauvage elements Mazis is famous for. There is a bit more size, weight and power to the big-bodied flavors that brim with both minerality and dry extract, all wrapped in a dusty, mouth coating and tightly wound finish that is austere but not rustic.

Reviews:

• Vinous: Bright, dark ruby-red. Aromas of black cherry, licorice, black pepper and menthol; one feels the grape skins here. Dense, sappy, tactile and strong; expressive in terms of its sweetness but a bit imploded in its texture. Boasts serious medicinal reserve and a weightlessness to its cassis and black cherry flavors. Finishes with firm, suave tannins and slowly mounting, echoing length. Mounir Saouma noted that this cold site had some frost, but that its protection from wind allowed the fruit to ripen well. Has the backbone for extended aging.

• Burghound: There is enough reduction to mask the fruit but not the sauvage elements Mazis is famous for. There is a bit more size, weight and power to the big-bodied flavors that brim with both minerality and dry extract, all wrapped in a dusty, mouth coating and tightly wound finish that is austere but not rustic. Once again ample patience will be required as this is very clearly built-to-age.

Producer Information

Lucien Le Moine is a small négociant house in Burgundy's Côte de Beaune region. Established in 1999, it produces Pinot Noir and Chardonnay from around the Côte d'Or, from village-level, premier cru and grand cru vineyards. Le Moine produces wine from several grand cru sites, including Bonnes-Mares, Le Montrachet, Echezeaux and Richebourg. As well as some of Burgundy's most famous premier cru sites such as Les Amoureuses. Vineyards that Le Moine recieve grapes from are among the most sought-after in Burgundy. Several village-level wines are also included in the portfolio, as well as generic Bourgogne Rouge and Blanc offerings. Constantly re-evaluating its sources, production at Lucien Le Moine fluctuates greatly and never exceeds 100 barrels or roughly 30,000 bottles. Limited cellar space means that some crus can consist of a single barrel and result in only 300 bottles. Lucien Le Moine is focused on the élevage period of winemaking. Wines are aged on their lees, and malolactic fermentation is put off as long as possible to produce softer wines with fewer sulphites. Depending on the vintage, battonage is used to maximize contact with the lees. Lucien Le Moine uses 100 percent new oak from the Jupilles forest in northwest of France. The wines are bottled directly from barrel with no blending, fining or filtering.

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