2014 Lucien Le Moine Clos de la Roche Grand Cru
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Tasting notes
Bright, full red. Musky red berries, espresso, licorice, brown spices and black pepper on the sexy nose. Plush, fat, spicy and concentrated, with its sweet red berry flavors lifted by a spice element and framed by brisk acidity. Energetic, saline and taut but with a thickness of texture from the outset. Finishes with spicy, palate-coating tannins and excellent rising length. This has a lovely balance even today, not to mention superb energy. Easier to taste than the CSD as it's less reduced.
Critic scores
Neal Martin
Stephen Tanzer, Vinous
More reviews and scores
The 2014 Clos de la Roche Grand Cru appears to offer more finesse and cohesion on the nose when compared to its Clos Saint Denis sibling. It seems to shimmer in the glass, vivid and vivacious. The palate is supple in the mouth with hints of orange sorbet infusing the pure red berry fruit, the acidity well judged and a very harmonious, silky smooth finish lingers long in the mouth. This is an excellent Clos de la Roche in the making, hopefully in the same vein as the outstanding 2005 that I tasted just a couple of days after my visit.
Bright, deep red. Exotic spices, sappy red berries and coffee on the slightly reduced nose. Dense and sweet but youthfully imploded, with the exotic spice character following through in the mouth. Offers a compelling combination of sweet and savory elements and finishes with superb spicy persistence. I might easily have mistaken this wine for the Clos Saint-Denis--and vice-versa.
The 2014 Clos de la Roche Grand Cru appears to offer more finesse and cohesion on the nose when compared to its Clos Saint Denis sibling. It seems to shimmer in the glass, vivid and vivacious. The palate is supple in the mouth with hints of orange sorbet infusing the pure red berry fruit, the acidity well judged and a very harmonious, silky smooth finish lingers long in the mouth. This is an excellent Clos de la Roche in the making, hopefully in the same vein as the outstanding 2005 that I tasted just a couple of days after my visit. Apr 2016, www.robertparker.com