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This cuvée is characterised by the youth and vigour of its vines. More info
This Pommard is from vines planted in 1997. The parcel spans 4,100 square metres in the north of the appellation, on a slope that overlooks Beaune and le Clos des Mouches. Due to how steep the terrain is, the vines are planted on three terraces. The hale-heavy years of 2012, 2013, and 2014 reduced the vineyard somewhat, refreshing it and giving it a fresh vigour. Organic agriculture is practiced, and the harvests are undertaken by hand.
Vinified partly in whole bunches with very little intervention, fermentation is brought about by wild yeasts. The wine is matured on lees for 21 to 22 months in oak casks. The resulting cuvée expresses a fresh and mineral character.
Pommard En Brescul Hubert Lignier (Domaine) serve at a temperature of 15°C. It will pair perfectly with the following dishes: Gigot d’agneau, Rognons de veau aux champignons, Foie de veau charolais.
Peak: Drink until 2026
This Pommard is from vines planted in 1997. The parcel spans 4,100 square metres in the north of the appellation, on a slope that overlooks Beaune and le Clos des Mouches. Due to how steep the terrain is, the vines are planted on three terraces. The hale-heavy years of 2012, 2013, and 2014 reduced the vineyard somewhat, refreshing it and giving it a fresh vigour. Organic agriculture is practiced, and the harvests are undertaken by hand.
Vinified partly in whole bunches with very little intervention, fermentation is brought about by wild yeasts. The wine is matured on lees for 21 to 22 months in oak casks. The resulting cuvée expresses a fresh and mineral character.
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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