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This Burgundy from south of Nuits Saint Georges has lovely density and a powerful palate. More info
This red Burgundy comes from 1.25 hectares of vines planted in 1987, on parcels found in the south of Nuits Saint Georges. The domain practices organic farming, including a manual harvest and a careful sorting process once the limited yield arrives at the winery.
The vinification involves little intervention, and the juice is fermented using wild yeasts. A third of the grapes poured into vats are in full bunches, with the other two thirds destemmed. The maturation on lees in oak casks (20-30% new wood) is long so that the wine can soften.
In the glass, this is a deeply-coloured wine with an intensity of red fruits and gentle spices on the nose, as well as strength on the palate.
Bourgogne Hubert Lignier (Domaine) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Gigot d’agneau, Cochon grillé , Coeur de veau.
This red Burgundy comes from 1.25 hectares of vines planted in 1987, on parcels found in the south of Nuits Saint Georges. The domain practices organic farming, including a manual harvest and a careful sorting process once the limited yield arrives at the winery.
The vinification involves little intervention, and the juice is fermented using wild yeasts. A third of the grapes poured into vats are in full bunches, with the other two thirds destemmed. The maturation on lees in oak casks (20-30% new wood) is long so that the wine can soften.
In the glass, this is a deeply-coloured wine with an intensity of red fruits and gentle spices on the nose, as well as strength on the palate.
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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