Domaine Lucien Le Moine Echezeaux Grand Cru 2010

Lucien Le Moine’s 2010 Echezeaux Grand Cru is a beautifully composed Burgundy that captures the finesse and depth of Pinot Noir at the highest level. Sourced from the lieu-dit of En Orveau, on the edge of Clos de Vougeot, it reflects both the precision of the site and the meticulous, hands-on style that has made Lucien Le Moine one of Burgundy’s most talked-about producers.

Tasting Notes
In the glass, this Grand Cru shows the elegance you expect from top-tier Echezeaux, with a lifted, perfumed profile and a refined, graceful presence. Robert Parker describes an entrancing bouquet of licorice-tinged red berry fruit, leading to a palate marked by crisp raspberry and cranberry notes, supported by very fine, slightly chalky tannins. The wine is harmonious and precise, with a satin-like texture on the finish and a sense of poise that makes it immediately appealing while still offering the structure for graceful aging. Given the concentration and balance of the 2010 vintage, it should continue to evolve beautifully over time, gaining complexity and silkiness in bottle.

Production
This wine comes from the Grand Cru vineyard Echezeaux, specifically the lieu-dit En Orveau, a prized site bordering Clos de Vougeot in Burgundy’s Côte de Nuits. Lucien Le Moine works with a highly selective approach, sourcing only top parcels from exceptional growers and bringing the wine to its Beaune cellar for élevage on fine new Burgundian oak. The wines are matured on their lees to build texture and terroir expression, undergo late malolactic fermentation in spring, and are bottled by hand directly from barrel without filtration. This minimalist, precision-driven method aims to preserve purity, structure, and the character of the vineyard.

Food & Serving
This is a refined, elegant red Burgundy that pairs wonderfully with dishes that echo its finesse rather than overpower it. Think roasted duck, pigeon, quail, veal, wild mushroom risotto, or lamb served with earthy herbs and gentle seasoning. Serve at around 16–18°C, and consider decanting for 30–60 minutes if the wine is still showing tightly, especially in its youth.

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