Presentation
Anchored in Morey-Saint-Denis, Domaine Hubert et Laurent Lignier is an institution in Côte de Nuits. Founded in 1885, it has been shaped by five generations, each bringing their know-how to reveal the quintessence of the great Burgundian terroirs. After the premature death of Romain Lignier, his brother Laurent took over in 2004, continuing the transition to organic viticulture (certified in 2019). The estate exploits 11 hectares on prestigious climates such as Clos de la Roche, Charmes-Chambertin, and Morey-Saint-Denis 1er Cru. Vinifications are meticulous, with partial destemming, gentle extraction, and aging in oak barrels for 18 to 24 months. The wines stand out for their aromatic intensity, tannic finesse, and exceptional aging potential.
Location
The Monthélie Premier Cru parcels of Domaine Hubert et Laurent Lignier are located on the slopes above the village of Monthélie in the Côte de Beaune, between Volnay and Meursault. Facing east, the vineyards receive gentle morning sunlight that allows for slow and steady ripening. Planted between 280 and 320 meters in altitude, they benefit from natural airflow and a temperate climate that ensures optimal health of the grapes. This location, on the border of two renowned terroirs, produces wines with great freshness, tension and a refined elegance typical of Côte de Beaune reds.
Terroir
The soil is primarily light clay-limestone mixed with fine gravel, ensuring excellent drainage and limited vigor. These shallow soils encourage deep rooting and lend the wine a distinct mineral backbone. The low fertility helps reduce yields naturally, concentrating the fruit. Pinot Noir thrives here, developing delicate floral aromatics and fine, well-integrated tannins. This terroir delivers wines that are precise, graceful, and built for aging, with brightness and clarity at their core.
In the vineyard
The vines are farmed according to organic principles, with official certification obtained in 2019. No herbicides or synthetic products are used. Soil is worked manually or mechanically to encourage microbial life and root aeration. Grass cover is managed to control water competition. Treatments rely on copper, sulfur and natural plant-based preparations. All vineyard tasks are done by hand, from pruning to green harvesting, with special attention paid to each vine. This results in healthy, ripe and balanced fruit, reflecting the full expression of the vintage.
Harvest
Harvesting is carried out entirely by hand in small crates to preserve grape integrity. Careful sorting is done in the vineyard and again at the winery. Grapes are partially destemmed depending on the vintage and gently transferred into vats by gravity.
Winemaking
Fermentation begins naturally with indigenous yeasts. Maceration lasts around 18 to 20 days with light punch-downs and pump-overs, extracting color, tannins and aroma with finesse. Each plot is vinified separately to retain its unique character.
Ageing
Aging takes place in French oak barrels for 18 months, with about 20 to 25% new oak depending on the year. Barrel selection is tailored to the wine’s style, using light toasts to preserve fruit purity. No fining or filtration is systematically applied, in order to preserve the wine’s natural texture. This long élevage allows the tannins to soften and the wine to gain depth and complexity. Bottling is done by gravity, respecting the balance and purity achieved in the cellar.
Varietal
Pinot Noir : 100%
Specifications
Serving
Serving temperature: 15 to 17°C
Ageing potential
5 to 10 years
Tasting
This Monthélie Premier Cru captivates with the finesse of its bouquet and the delicacy of its texture. Brilliant ruby in color, it opens with subtle aromas of fresh cherry, raspberry, and peony, complemented by hints of forest floor and discreet oak. On the palate, it is supple and elegant, with a lovely tension providing structure. The tannins are fine and silky, and the finish is lifted and gently spiced, showcasing the precision and balance of a well-crafted Pinot Noir.
Food pairings
This Monthélie Premier Cru pairs beautifully with refined yet accessible cuisine. It enhances dishes such as veal fillet with chanterelles, roasted poultry, or mushroom risotto. It also complements vegetarian options like grilled vegetable tart or zucchini gratin with Parmesan. For cheese, opt for aged Brie, Reblochon, or Tomme de Savoie. A subtle and elegant wine, perfect for seasonal meals and convivial gatherings.
