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.

This Morey-Saint-Denis comes from 3 climats: Chenevery (60%), Clos Solon (15%) and Porroux (25%), where vines were planted in 1936, 1942, 1964, and 1972. These parcels (1 hectare in total) are found around a village neighbouring premiers crus. Yields are limited to around 30 hectolitres per hectare, given the old age of the vines and the strict sorting process that takes place during the harvest. Organic agriculture is practiced.
The producer intervenes very little during vinification, and for the wild-yeast fermentation, a third of the bunches are left whole. There is a long maturation period of 21 to 22 months on lees.
In the glass, this is a strongly-coloured and fleshy wine with beautiful intensity. This is an elegant, cellaring wine with supple tannins. Leave it to evolve for up to 20 years and enjoy it with a dish like beef bourguignon.