2005 Lucien le Moine Clos de la Roche Grand Cru

SKU #1325362 96 points Robert Parker's Wine Advocate

 The 2005 Clos de la Roche Grand Cru from Lucien Le Moine was an absolutely gorgeous wine, though following winemaker Mounir's advice, as with all of his wines, I afforded it a long seven-hour decant and a vigorous shake. The bouquet has a crystalline purity, armed with maraschino cherries, fresh raspberry, orange sorbet and a touch of cold stone. The palate similarly has exceptionally fine clarity and precision, harmonious from start to finish, intensity married with freshness and vitality. Such is the poise but you hardly notice the intensity and length here. For sure, it is a grand cru in its infancy, although with appropriate decanting/aeration, I would begrudge anyone from opening a bottle now. However, it has the substance and breeding to last many years. (NM)  (4/2016)

96 points Wine Spectator

 There's a beef bouillon accent to the plum and leather flavors, and this shows more structure than fruit now. But there's a core of ripe plum, black cherry, leather, mocha and spice, so be patient. Has lots of sweetness on the finish. Best from 2015 through 2040. (BS)  (5/2008)

93-95 points Allen Meadows - Burghound

 A densely fruited nose of ripe and distinctly earthy crushed red berry fruit aromas leads to delicious, rich and full-bodied flavors that are supple and sweet with ample extract and palate coating sap on the gorgeously long finish. While this is certainly a most admirable and distinctly imposing wine, it can't quite match the Clos St. Denis' sheer density of material and harmony of expression yet it's even bigger and more powerful. Drink: 2017+ *Don't Miss!*  (4/2007)

94 points Stephen Tanzer's International Wine Cellar

 Deep red. Knockout nose combines musky raspberry, leather, licorice, brown spices, minerals and flowers. Then compellingly sweet and silky on the palate, but with terrific energy to the soil-driven flavors of crushed stone, minerals, flowers and pungent spices. The oak element serves to further frame the flavors. A seamless, palate-staining wine with superb persistence, and the balance for a slow evolution in bottle. (ST)  (3/2008)

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.