Lucien le Moine Gevrey Chambertin Lavaux St Jacques 2009

Lucien le Moine Gevrey-Chambertin Lavaux St Jacques 2009 is a striking expression of Pinot Noir from one of Gevrey-Chambertin’s most admired premier cru sites. Sourced and bottled by one of Burgundy’s most uncompromising micro-négociants, it combines depth, intensity and a distinctly savory edge that sets it apart from more polished village wines. The 2009 vintage brought ripe fruit and generous texture, while the site’s reputation for producing wines of structure and refinement adds impressive pedigree.

Makuprofiili
In the glass, this wine shows a deep ruby color with mature garnet highlights. The nose is layered and complex, opening with dark cherry, wild berry and plum, then moving into ferrous notes, game, earth, spice and a subtle oak-derived warmth. On the palate, it is rich and textured, with vibrant acidity giving lift to the ripe fruit core. There is a wild, earthy character alongside fine but not fully resolved tannins, creating a wine with real personality and energy. Robert Parker noted that it has enough finesse to almost overcome its rougher edges, and it was expected to drink well from 2017 through 2027, with the potential to evolve gracefully over that period.

Viininvalmistus
Lavaux St. Jacques is a premier cru climat in Gevrey-Chambertin, known for its cooler exposure and stony soils that often yield wines with aromatic detail, firm structure and excellent aging potential. Lucien le Moine works with a highly selective approach, focusing on top Burgundy parcels and vinifying them in its own Beaune cellar. The wines are aged on their lees, undergo a relatively late malolactic fermentation, and are bottled by hand directly from barrel without filtration, with maturation carried out in new classic Burgundian oak to emphasize texture and site expression.

Ruoka & tarjoilu
This Gevrey-Chambertin pairs beautifully with dishes that echo its earthy, savory character, such as roast duck, venison, squab, mushroom risotto, beef tenderloin or braised short ribs. It also works well with truffled dishes and mature cheeses. Serve at 16–18°C, and consider decanting for 30–60 minutes if the bottle is being opened while still youthful, though mature bottles may only need a gentle splash decant.

Tuottaja
Lucien le Moine was founded in 1999 by Rotem and Mounir Saouma, a duo celebrated for their precise, artisanal approach to Burgundy. Based in Beaune, they built the domaine on a strict selection of top 1er Cru and Grand Cru fruit, then finished the wines themselves with a minimalist philosophy that quickly earned critical acclaim. Over time, Lucien le Moine has become one of Burgundy’s most talked-about producers, admired for its depth, individuality and uncompromising quality.

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