The estate 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 (emphasizing phenolic ripeness, acid retention, and some employment of whole clusters), and put the wines in their barrels.

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 favorable).  No fining, filtration, or addition of sulphur takes place at bottling.

Burghound Review:
Fresher and brighter aromas of mineral reduction, citrus confit and acacia blossom are trimmed in just enough wood to notice. There is better intensity to the super-sleek and more mineral-driven flavors that conclude in a stylish if decidedly compact and tightly wound finale. Drink: 2029+