Genevrières is defined by viscosity. The vineyard is mid-slope, and in the Lucien Le Moine Genevrières there is always notable acidity (even in low-acid years) and alcohol.
Vinous Media "Slightly cloudy appearance. Classic, pure Genevrières scents of lemon, lime, tangerine and ginger. At once large-scaled and sharply focused, with its dusty citrus zest, spice and anise flavors communicating a strong impression of soil. For all its inner-mouth tension, this fruit was not harvested particularly early, according to Saouma. Finishes spicy, youthful and long.”
92/100 Robert Parker's Wine Advocate : "The 2018 Meursault 1er Cru Genevrières has turned out very nicely, unfurling in the glass with notes of pear, macadamia nut, nutmeg, pastry cream and white flowers. Medium to full-bodied, satiny and fine-boned, with a bright spine of acidity and a pretty core of fruit, it's a delicate, fine-boned wine that carries its élevage well."
The Finer Details
Variety - Chardonnay
Country - France
Region - Burgundy
Sub Region - Meursault
Extra - Cork
Year - 2018
Volume - 750ml
Mounir and Rotem Saouma established Lucien Le Moine nearly 20 years ago, making some of the most sought-after wines from the region. They have created a small cellar dedicated to the philosophy of making wines of purity and typicity. The approach is extreme – two people, together doing everything by hand, working with a dazzling array of Burgundy’s great terroirs. They devote themselves to select production of Crus from these select growers. They only produce Grands and Premiers Crus (with the exception of the Bourgogne range : diverse selection of Village wines), trying each year to have the most beautiful Crus in each village. They revise their selection of Crus every year, depending on the quality of a particular vineyard in a given vintage, but do not produce any more than 100 barrels (2,500 cases). The couple produces one to three barrels from each Cru. All wines are aged entirely on their lees. Gentle batonnage is done a few times a month, less or more depending on the vintage, and the wine is never racked during this process. The cellar is naturally humid and very cool, which pushes malolactic fermentations late into summer. The natural CO2 produced during these long fermentations allows Mounir to use little SO2 (it should be noted it is best to decant all Lucien Le Moine wines as they can have some residual CO2). Once malolactic fermentation is complete, he and Rotem follow each barrel, tasting several times a month. Bottling is done by hand via gravity feed when the wine is ready, always after a full moon (when atmospheric pressure is favourable). No fining, filtration, or addition of sulphur takes place at bottling. These are truly epic wines!