Presentation
In early 1885, Jacques Lignier, then a team leader at an estate in the Côte de Nuits, acquired parcels of vineyard devastated by phylloxera. In the early 20th century, his son Jules joined him to replant and rebuild the vineyard holdings, ultimately passing them on to his three sons: Georges, Maurice, and Henri. Like his brothers, Henri developed his own estate, which reached 4.5 hectares by 1960. He preserved many fruit trees amidst his vines, and all work was done manually with only a horse to assist in the hard labor of the time. In 1959, Henri’s eldest son Hubert took over the family estate and gradually expanded it through new acquisitions and land consolidations with neighboring plots. His expertise in both viticulture and winemaking significantly enhanced the quality of the wines. In 1973, during a period of economic crisis, he made the bold move to start bottling at the estate. Hubert and Françoise had three children, and in 1992, their youngest son Romain joined the estate, which had grown to 7.5 hectares. Together with Hubert, Romain introduced widespread soil tilling. Known for his rigorous winemaking methods, Romain helped elevate the domaine’s reputation. Tragically, he passed away at the age of 34. In 2004, his brother Laurent stepped in to support their parents during this difficult time. Determined to honor the family legacy, Laurent chose to eliminate all synthetic products starting in 2007, leading the domaine to organic certification in 2019. Françoise, who had long supported Hubert in the vineyard and during harvest, passed away in 2018. Under Laurent’s leadership, the domaine moved into a new cellar in Morey-Saint-Denis in 2008, located at 13 Route Nationale. By 2020, the estate had expanded to 11 hectares. Thanks to Hubert’s savoir-faire and Laurent’s precise winemaking style, the wines have continued to evolve toward greater finesse and purity. Today, the family passion lives on with the gradual involvement of the next generation: Sébastien and Maëlle.
Location
Parcels at low altitude, situated at the foot of the slope with southeast exposure, benefiting from good sunshine and cool evenings.
Terroir
Light clay-limestone soils, well-drained, providing a balance between freshness and aromatic ripeness.
In the vineyard
Sustainable viticulture, light mechanical soil work, controlled yields.
Harvest
Manual harvesting with sorting directly in the vineyard.
Winemaking
Gentle pressing, cold settling, fermentation in stainless steel tanks or partially in barrels depending on the vintage.
Ageing
Aged 8 to 10 months on fine lees, with occasional stirring.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 50 years old
Serving
11 to 13 °C
Ageing potential
2 to 3 years
Tasting
The Au Gué cuvée expresses a fresh and vibrant style of Chardonnay from lesser-known Burgundian terroirs. Its pale yellow color with silver highlights precedes a luminous and expressive nose, featuring fresh citrus (lime, grapefruit), white flowers, and a hint of butter and chalk. On the palate, the attack is lively, driven by balanced acidity and lovely salinity. The texture is fluid, marked by notes of green apple and a subtle hint of hazelnut. The finish is clean and appealing, combining freshness and indulgence.
Food pairings
This easy-drinking white wine pairs wonderfully with simple, honest cuisine. It enhances dishes such as lemon trout meunière, fresh oysters, or a citrus quinoa salad. It also works well with grilled vegetables, sea bream ceviche, or a gourmet croque-monsieur. For cheese lovers, it’s best paired with fresh varieties like buffalo mozzarella, soft goat cheese, or a creamy Saint-Félicien.
