Domaine Lucien le Moine Chambertin Clos de Beze Grand Cru 2010

Lucien le Moine’s Chambertin Clos de Bèze Grand Cru 2010 is a striking example of one of Burgundy’s most revered sites, combining immense depth with remarkable precision. Crafted from Pinot Noir and bottled only in tiny quantities, it reflects the house’s uncompromising focus on top vineyard parcels and meticulous cellar work. Clos de Bèze has long been celebrated as one of Gevrey-Chambertin’s grandest vineyards, and in 2010 it shows exceptional intensity and pedigree.

Tasting Notes
In the glass, this Grand Cru is deeply coloured and concentrated, hinting at the power within. The bouquet is layered and expressive, with black cherry, blackberry, cassis, violet and licorice, followed by subtle notes of menthol, white pepper and refined oak spice. On the palate, it is rich, structured and deeply textured, with substantial tannins wrapped in concentrated fruit. The wine’s balance of power and freshness gives it an imposing yet polished feel, and it has the structure and concentration to age gracefully for decades. Robert Parker described it as having a virtually limitless future, with maturity expected to unfold beautifully over the long term.

Production
Lucien le Moine sources its fruit from carefully selected Grand Cru and Premier Cru vineyards, and the Clos de Bèze parcel comes from one of the most prized terroirs in Burgundy, where limestone-rich soils and an ideal exposition help produce wines of power, fragrance and finesse. The grapes are harvested with great attention to quality, and the vinification is carried out in the producer’s Beaune cellar. The wine is aged on its lees and matured in new, classic Burgundian oak barrels, a signature of the estate’s style. Bottling is done manually, directly from barrel and without filtration, preserving texture, purity and the character of the terroir.

Food & Serving
This is a wine for refined dishes such as roast duck, pigeon, game bird, veal with morels, or filet of beef served with earthy accompaniments like truffle, wild mushrooms or root vegetables. Serve at around 16–18°C. Decanting is recommended, especially given the wine’s age and structure, to allow its aromatics and complexity to open fully.

Producer
Lucien le Moine was founded in 1999 by Rotem and Mounir Saouma, and it has since become one of Burgundy’s most talked-about and sought-after producers. The estate built its reputation on a radical idea: buying top-tier fruit from selected growers and handling the élevage itself with uncompromising precision in Beaune. Its wines quickly earned praise from critics and collectors for their concentration, individuality and aging potential. Mounir Saouma’s deep experience in Burgundy, combined with the couple’s passion for Chardonnay and Pinot Noir, helped shape a style defined by low-intervention philosophy, extended lees aging and meticulous barrel selection. Today, Lucien le Moine is regarded as one of the region’s most distinctive modern négociant houses, known for crafting wines of remarkable intensity and character.

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