In two decades of work, Lucien Le Moine has become one of the most talked about Burgundy producers, making some of the most sought after wines from the region. The approach is extreme – two people, together doing everything by hand, working with a dazzling array of Burgundy’s great terroirs. In the late 1980s, Mounir Saouma’s visit to a Trappist monastery in the Middle East led to a prolonged stay during which he worked in the monastery viney...
The couple produces one to three barrels from each Cru. This provides the biggest technical challenge, since each barrel needs to be perfect, from selection, through aging, to bottling: there is no blending to cover up even the slightest errors at the end. They work with growers who are scrupulous with their vines, taste the wines very early (right after press), vinify (in the case of whites) or guide vinification in the methods they prefer ...
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