Lot presentation

Bourgogne Symbiose Hubert Lignier (Domaine) 2022

The wine

Hubert Lignier’s Symbiose cuvée is a blend of several parcels located in the commune of Morey-Saint-Denis, showcasing the diverse terroir of the Côte de Nuits. The soils range from clayey limestone to marl, imparting a wealth of nuances to the wine. The grapes are picked by hand, and the vinification follows traditional methods, including a pre-fermentation cold maceration to extract the delicate aromas and tannins. The juice is aged in French oak casks for around 12 to 18 months, with a balanced proportion of new wood. This ageing method adds complexity and structure to this elixir without overpowering the natural aromas of Pinot Noir.
Symbiose offers intense aromas of ripe red fruit, flowers and spicy notes. This nectar offers a silky palate, a fine acidity and a persistent refined finish. This cuvée is perfect with red meats, roasted poultry or mature cheeses.

About the Producer Hubert Lignier

The excellent reputation of Domaine Hubert Lignier goes back a long way, due to the finesse and concentration of their wines. In 1991 Hubert's son Romain joined the estate. He sadly died in 2004, and two years later Romain's brother, Laurent, joined his father. Situated near Morey, Gevrey, and Chambolle, this 11-hectare vineyard has been certified organic since the 2019 vintage. Approximately 2.5 hectares across six plots, including renowned appellations such as Chambolle-Musigny Les Bussières and Gevrey-Chambertin Seuvrées, are farmed biodynamically.
All the work is carried out with quality in mind (manual harvests, low yields, strict sorting); according to Laurent, “75% of a wine's quality comes from the quality of the vineyard”. The estate is home to mature vines averaging around 50 years old. Pinot Noir dominates the plantings (97%), supplemented by small amounts of Gamay Noir à Jus Blanc (3%) and a little Aligoté for white wines.
The winemaking philosophy favours low intervention with minimal additives. About one third of the fruit is vinified as whole bunches, lending a striking natural freshness to the wine. Wild yeast naturally present on the grape skins start fermentation and the resulting wine undergoes long maturations of 21-22 months on lees. The wines are not fined or filtered. What we find in the glass is a suppleness with tannins of a velvety character. Wine to age for many long years in the cellar.