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A Morey-Saint-Denis from a trilogy of climats. More info
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.
Morey Saint-Denis Trilogie Hubert Lignier (Domaine) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Rognons de veau aux champignons, Gigot d’agneau, Boeuf bourguignon.
Peak: 2030+
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.
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 domain. He sadly died in 2004, and two years later Romain's brother, Laurent, joined his father. The domain, practicing sustainable agriculture, counts eight hectares of vineyard close to Morey, Gevrey and Chambolle.
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”. Most of the grapes grown are Pinot noir, with a small amount of Gamay and Aligoté.
The juice is vinified with little intervention, with wild-yeast fermentation and 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.
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