A refined and expressive Grand Cru from the famed En Orveaux lieu-dit, this 2015 Echezeaux from Lucien Le Moine offers a complex nose of ripe berries, spice, florals, and earth. On the palate, it’s vibrant and mineral-driven, with sappy fruit, silky tannins, and impressive length. Elegant now, but built to age beautifully.

Vivino | Vivino 4.4

It has complex nose displaying ripe blackberries, sour cherries, white flowers, earth, a slight hint of licorice/sweet spices, limestone and surprisingly already a hint of Vosne spices. The palate displays delicate sappy fruits, copious amount of mineral, bright acidity and sweet but noticeable tannins.

Lucienlemoine.com

(from En Orveaux). Reduction. The medium-bodied flavors possess good volume and punch along with a lovely bead of minerality while concluding in a textured, mouth coating and relatively powerful finish. This is perhaps not quite as refined as it usually is but that is a very minor nit in what is otherwise a fine Ech. (91-94)/2027+

Technical Specs

Alcohol: 13.5% ABV
Closure: Natural Cork
Harvest/Vintage: 2015; a warm, sunny vintage producing ripe, concentrated grapes
Oak: Approximately 18–20 months in French oak barrels, with a high proportion of new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: Échézeaux Grand Cru vineyard in Flagey-Échézeaux, Côte de Nuits. The appellation encompasses varied vineyard sites with limestone-rich soils and differing exposures, contributing to the wine's depth and complexity.
Winemaking: Long maceration with gentle extraction, followed by extended ageing on the original lees. No racking, fining or filtration; bottled with naturally retained carbon dioxide to preserve freshness and texture.
Winemaker/Producer: Mounir and Rotem Saouma; Maison Lucien Le Moine
Region/Appellation: Flagey-Échézeaux, Côte de Nuits, Burgundy, France
Classification: Échézeaux Grand Cru AOC

Serving Temperature: 16-18°C
Decanting: 30–60 minutes; decant gently and monitor development, as the 2015 vintage can be relatively sensitive to aeration
Food Pairing: Roast duck, venison, roast lamb, beef tenderloin, game birds, wild mushrooms and aged Comté