Lucien le Moine Chambertin Clos de Beze Grand Cru 2005

Lucien le Moine Chambertin Clos de Bèze Grand Cru 2005 is a benchmark Burgundy from one of the region’s most talked-about modern producers. Sourced from one of Gevrey’s most revered Grand Cru vineyards, it combines the site’s depth and power with Lucien le Moine’s signature precision, purity, and refinement. The 2005 vintage, widely celebrated in Burgundy, adds concentration and structure to a wine of exceptional pedigree and longevity.

Makuprofiili
In the glass, this Grand Cru typically shows a deep garnet colour with impressive clarity and brightness, hinting at both concentration and finesse. The bouquet is strikingly complex, with black cherries, rose petals, black tea, brown spices, and savory notes of roasted meat and iron-rich earth. On the palate, it is layered and expansive, yet remarkably polished. The fruit is vividly primary, with tart red and dark berry flavors carried by a firm mineral backbone, finely judged oak, and a long, persistent finish. Despite its density, the wine shows elegance and lift rather than weight alone. This is a wine with excellent aging potential and should continue to evolve beautifully over many years, gaining more nuance, savory complexity, and tertiary depth.

Viininvalmistus
Chambertin Clos de Bèze is one of Burgundy’s greatest Grand Cru vineyards, known for producing Pinot Noir with remarkable structure, aromatic complexity, and aging power. The site’s limestone-rich soils and ideal exposure contribute to the wine’s signature blend of power and elegance. Lucien le Moine works with a highly selective approach, focusing on top-quality fruit and meticulous cellar work. The wines are raised on their lees in new Burgundy oak barrels, bottled by hand without filtration, and made with the producer’s hallmark attention to detail and minimal intervention in order to preserve terroir expression.

Ruoka & tarjoilu
This is an exceptional match for refined dishes such as roast duck, pigeon, venison, beef tenderloin, or game birds with mushroom sauces. It also works beautifully with truffle-based dishes, earthy mushroom risotto, and aged cheeses like Époisses or Comté. Serve at around 16–18°C and, because of its concentration and structure, decanting for at least 1–2 hours is recommended if drinking young; older bottles may only need a gentle splash decant.

Tuottaja
Lucien le Moine was founded in 1999 by Rotem and Mounir Saouma, who quickly became known for their uncompromising approach and their focus on some of Burgundy’s most sought-after vineyards. Based in Beaune, the domaine has built a strong reputation for producing expressive, intensely detailed wines from top Premier Cru and Grand Cru sites. Their precision in élevage, use of new French oak, and commitment to bottling without filtration have made Lucien le Moine one of the most distinctive and respected names in modern Burgundy.

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