2020 Domaine Hubert Lignier Morey St Denis 1er Cru Clos Baulet
|Type of Wine||Red|
|Content (Alc)||0.75 ltr (13%)|
|Drink window||2024 - 2038|
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.
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.
|Type of Wine||Red|
|Drinking as of||2024|
|Tasting Profiles||Earthy, Rustic, Complex, Dry, Fruity, Aged on wood, Spicy, Mineral, Red fruit, Flexible, Tannines, Full|
|Drink moments||Indruk maken, Lekker luxe, Open haard, Romantisch|
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