2020 Domaine Hubert Lignier Morey St Denis 1er Cru Clos Baulet
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2020 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2024 - 2038 |
Low Stock
Only 3 left
Description
To make the wines of Domaine Hubert Lignier, the grapes are sorted by quality, when picking, grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement so that 'pigeage' (that is the traditional method of pressing grapes by stamping with feet - washed of course!) can be used as a pressing method . The fermentation is fairly long, lasting 15-20 days, while at most wineries it is no longer than 2 weeks. For the 'village wines' between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.
The Lignier morey-saint-denis presents all the class of this exceptional terroir: elegant aromas, delicate texture, complexity, long length. It is true that the town of Morey-Saint-Denis is home to no less than five Grands Crus and this proximity, added to the house's know-how, gives this brilliant Pinot Noir cuvée. Everything is done by hand and no chemicals or fertilizers are used for this wine. The fermentation takes place with natural yeasts in cement tanks. The aging takes about 20 months in oak barrels (about half is new oak).
The Morey St Denis 1er Cru Clos Baulet comes from old grand cru vineyards of only 0.66 HA that always produce very small berries. The wine offers a bouquet of red and black fruits, dark ground notes, raw cocoa and pencil carefully framed with new oak. On the palate it is full and multi-dimensional, with a deep core of fruit and a lovely juicy mouthfeel that continues into the long finish. The tannins are beautifully integrated with the fruit.
The wines of Domaine Hubert Lignier are nicely summarized by the Hubert himself, he says: 'What is Hubert Lignier's style? Wines that bring pleasure, sometimes emotions but never taste the same. Wines we love to taste and drink."
FACT: That the high level of Hubert Lignier and specifically this wine has not gone unnoticed, testifies to the fact that LVMH (Luis Vutton Moet Hennessy) acquired the purchase of the last harvest (2021) from the Cosson family.
FACT: In the tab: Attachment you will find the official factsheet of this wine. We will automatically send it to you when you order this wine.
Specifications
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Morey-Saint-Denis |
| Winery | Hubert Lignier |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2024 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 92 |
| Vinous rating | 92 |
| Tasting Profiles | Aards, Boers, Complex, Droog, Fruitig, Houtgerijpt, Kruidig, Mineraal, Rood fruit, Soepel, Tannines, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Professional Reviews
Parker
Rating
(90 - 92)
Release Price
NA
Drink Date
NA
Reviewed by
William Kelley
Issue Date
20th Jan 2022
Source
January 2022 Week 3, The Wine Advocate
A cuvée that's purchased as wine for Lignier's négociant business, the 2020 Morey-Saint-Denis 1er Cru Clos Baulet (négoce) offers up aromas of cherries, sweet berries, licorice and loamy soil. Medium to full-bodied, lively and charming, with tangy acids, powdery tannins and a saline finish, it's a fine complement to the range.
Laurent Lignier began his harvest on August 27, reporting below-average yields and finished alcohols between 13% and 14%. Once again, the result is a fine vintage for both his domaine holdings and négociant sources—the latter, amounting to some 3.5 hectares of vines, now clearly distinguished in our reviews. As readers will know, winemaking is pretty classical at this address, with a short cold maceration, two to three weeks' maceration with one pigéage and one rémontage per day and maturation in barrels, some one-third of which are new—if possible, without racking—for fully 22 months in the domaine's cold cellars. The 2020s are more primary and tightly wound than Lignier's 2019s, but they're similar in terms of ultimate quality and are well worth seeking out.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(90-92)
Drinking Window
2025 - 2037
From: Servants of the Seasons: Burgundy 2021 (Jan 2023)
The 2021 Morey-Saint-Denis Clos Baulet 1er Cru is the acquisition of a barrel, the final vintage as the parcel has been acquired by LVMH from the Cosson family. Simple black cherry and blackcurrant scents on the nose, the palate is medium-bodied with fine tannins, blackberry and raspberry coulis, hints of marmalade towards quite a sensual finish. Lovely.
- By Neal Martin on November 2022
Laurent Lignier, by common consensus, the most congenial and self-effacing winemaker in Morey-Saint-Denis, escorts me through his wide portfolio in his new tasting room/offices that lie under the giant cedar. Lignier gives me precious insight into another explanation of why the black frost of April inflicted more damage on the slopes than the plain…you can blame the ‘rolling stones’.
“For 15 days in March, we had high temperatures, sometimes 25° Celsius, and the sun warmed the etayag [large stones]. These warmed up very quickly and kept temperatures warmer during the night. The stones are bigger on the slope compared to the plain and differentiate the two. There were small green buds in the Premier Crus, whereas in the Village Crus, the buds were still closed. The green buds are sensitive at temperatures of -2° Celsius, whereas the enclosed buds can withstand down to -6° Celsius. We were affected by the frost in Clos de la Roche and Morey Les Chaffots, where I lost 50% and 70% respectively and mostly vines on the mid-slope that suffered the most damage. I started the harvest on 23 September in the Côte de Beaune and two days later in the Côte de Nuits. For the first time since 2006, everything is de-stemmed because the maturity was not quite there, the skins thinner than normal and the level of pH higher than expected. Acidity could potentially fall using whole clusters. I did more pigeage in 2021 [opposite to many other winemakers who told me that they practised less].”
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Domaine Hubert Lignier is a winery located in Burgundy and is managed by father and son: Hubert and Laurent Lignier. Together they own today about 9 hectares of vineyards. Domaine Lignier was started in 1880 by Jacques Lignier, when he bought vineyards in a town called Morey Saint Denis, this is in the heart of the Côtes de Nuits, the domain has not been moved since 1880 and is therefore still in Morey St. Denis in find. The winery has always been passed on from father to son, first from Jacques to his son Jules, then to his son Henri and then to the current owner Hubert. In 1992 Hubert's son Romain joined the wine company, however he unfortunately passed away in 2004, in 2006 when Romain's brother or Hubert's other son Laurent joined the company.
The domain now has vineyards in different areas, namely: Morey St. Denis, where the company started, Gevrey-Chambertin, Chambollo Musigny and recently they are also located in Nuits Saint George and Pommard. For the vineyards, the Ligniers only use organic fertilizer when necessary and the vineyard is processed so that they do not need pesticides. Because the soil is fairly thin and contains clay and limestone, the vines cannot grow too deep into the soil and this limits the vineyards in a natural way. The only method used to propagate the vines is the 'sélection massale', this is a method where only vines from the same vineyards are used, this gives a certain complexity to the wines of Hubert Lignier.
To make the wines of Domaine Hubert Ligniers, the grapes are sorted by quality, while picking grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement, so that 'pigeage' (That is the traditional method of pressing grapes by stamping with feet - of course washed!) can be used as a pressing method . The fermentation is fairly long and lasts 15-20 days, while it is no more than 2 weeks at most wineries. For the 'village wines', between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.
To make the wines of Domaine Hubert Lignier, the grapes are sorted by quality, when picking, grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement so that 'pigeage' (that is the traditional method of pressing grapes by stamping with feet - washed of course!) can be used as a pressing method . The fermentation is fairly long, lasting 15-20 days, while at most wineries it is no longer than 2 weeks. For the 'village wines' between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.
The Lignier morey-saint-denis presents all the class of this exceptional terroir: elegant aromas, delicate texture, complexity, long length. It is true that the town of Morey-Saint-Denis is home to no less than five Grands Crus and this proximity, added to the house's know-how, gives this brilliant Pinot Noir cuvée. Everything is done by hand and no chemicals or fertilizers are used for this wine. The fermentation takes place with natural yeasts in cement tanks. The aging takes about 20 months in oak barrels (about half is new oak).
The Morey St Denis 1er Cru Clos Baulet comes from old grand cru vineyards of only 0.66 HA that always produce very small berries. The wine offers a bouquet of red and black fruits, dark ground notes, raw cocoa and pencil carefully framed with new oak. On the palate it is full and multi-dimensional, with a deep core of fruit and a lovely juicy mouthfeel that continues into the long finish. The tannins are beautifully integrated with the fruit.
The wines of Domaine Hubert Lignier are nicely summarized by the Hubert himself, he says: 'What is Hubert Lignier's style? Wines that bring pleasure, sometimes emotions but never taste the same. Wines we love to taste and drink."
FACT: That the high level of Hubert Lignier and specifically this wine has not gone unnoticed, testifies to the fact that LVMH (Luis Vutton Moet Hennessy) acquired the purchase of the last harvest (2021) from the Cosson family.
FACT: In the tab: Attachment you will find the official factsheet of this wine. We will automatically send it to you when you order this wine.
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Morey-Saint-Denis |
| Winery | Hubert Lignier |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2024 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 92 |
| Vinous rating | 92 |
| Tasting Profiles | Aards, Boers, Complex, Droog, Fruitig, Houtgerijpt, Kruidig, Mineraal, Rood fruit, Soepel, Tannines, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Parker
Rating
(90 - 92)
Release Price
NA
Drink Date
NA
Reviewed by
William Kelley
Issue Date
20th Jan 2022
Source
January 2022 Week 3, The Wine Advocate
A cuvée that's purchased as wine for Lignier's négociant business, the 2020 Morey-Saint-Denis 1er Cru Clos Baulet (négoce) offers up aromas of cherries, sweet berries, licorice and loamy soil. Medium to full-bodied, lively and charming, with tangy acids, powdery tannins and a saline finish, it's a fine complement to the range.
Laurent Lignier began his harvest on August 27, reporting below-average yields and finished alcohols between 13% and 14%. Once again, the result is a fine vintage for both his domaine holdings and négociant sources—the latter, amounting to some 3.5 hectares of vines, now clearly distinguished in our reviews. As readers will know, winemaking is pretty classical at this address, with a short cold maceration, two to three weeks' maceration with one pigéage and one rémontage per day and maturation in barrels, some one-third of which are new—if possible, without racking—for fully 22 months in the domaine's cold cellars. The 2020s are more primary and tightly wound than Lignier's 2019s, but they're similar in terms of ultimate quality and are well worth seeking out.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(90-92)
Drinking Window
2025 - 2037
From: Servants of the Seasons: Burgundy 2021 (Jan 2023)
The 2021 Morey-Saint-Denis Clos Baulet 1er Cru is the acquisition of a barrel, the final vintage as the parcel has been acquired by LVMH from the Cosson family. Simple black cherry and blackcurrant scents on the nose, the palate is medium-bodied with fine tannins, blackberry and raspberry coulis, hints of marmalade towards quite a sensual finish. Lovely.
- By Neal Martin on November 2022
Laurent Lignier, by common consensus, the most congenial and self-effacing winemaker in Morey-Saint-Denis, escorts me through his wide portfolio in his new tasting room/offices that lie under the giant cedar. Lignier gives me precious insight into another explanation of why the black frost of April inflicted more damage on the slopes than the plain…you can blame the ‘rolling stones’.
“For 15 days in March, we had high temperatures, sometimes 25° Celsius, and the sun warmed the etayag [large stones]. These warmed up very quickly and kept temperatures warmer during the night. The stones are bigger on the slope compared to the plain and differentiate the two. There were small green buds in the Premier Crus, whereas in the Village Crus, the buds were still closed. The green buds are sensitive at temperatures of -2° Celsius, whereas the enclosed buds can withstand down to -6° Celsius. We were affected by the frost in Clos de la Roche and Morey Les Chaffots, where I lost 50% and 70% respectively and mostly vines on the mid-slope that suffered the most damage. I started the harvest on 23 September in the Côte de Beaune and two days later in the Côte de Nuits. For the first time since 2006, everything is de-stemmed because the maturity was not quite there, the skins thinner than normal and the level of pH higher than expected. Acidity could potentially fall using whole clusters. I did more pigeage in 2021 [opposite to many other winemakers who told me that they practised less].”
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Domaine Hubert Lignier is a winery located in Burgundy and is managed by father and son: Hubert and Laurent Lignier. Together they own today about 9 hectares of vineyards. Domaine Lignier was started in 1880 by Jacques Lignier, when he bought vineyards in a town called Morey Saint Denis, this is in the heart of the Côtes de Nuits, the domain has not been moved since 1880 and is therefore still in Morey St. Denis in find. The winery has always been passed on from father to son, first from Jacques to his son Jules, then to his son Henri and then to the current owner Hubert. In 1992 Hubert's son Romain joined the wine company, however he unfortunately passed away in 2004, in 2006 when Romain's brother or Hubert's other son Laurent joined the company.
The domain now has vineyards in different areas, namely: Morey St. Denis, where the company started, Gevrey-Chambertin, Chambollo Musigny and recently they are also located in Nuits Saint George and Pommard. For the vineyards, the Ligniers only use organic fertilizer when necessary and the vineyard is processed so that they do not need pesticides. Because the soil is fairly thin and contains clay and limestone, the vines cannot grow too deep into the soil and this limits the vineyards in a natural way. The only method used to propagate the vines is the 'sélection massale', this is a method where only vines from the same vineyards are used, this gives a certain complexity to the wines of Hubert Lignier.
To make the wines of Domaine Hubert Ligniers, the grapes are sorted by quality, while picking grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement, so that 'pigeage' (That is the traditional method of pressing grapes by stamping with feet - of course washed!) can be used as a pressing method . The fermentation is fairly long and lasts 15-20 days, while it is no more than 2 weeks at most wineries. For the 'village wines', between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.