Georges Lignier
Having been known as the U.S. importer for Hubert Lignier for over 30 years, in 2014 we expanded our connection to the Lignier name through another branch of the family. Georges Lignier is a cousin of Hubert, and while the two estates are clearly separate op- erations, they do share some of the greatest vineyards in and around Morey-Saint-Denis. The domaine is led by Benoit Stehly, nephew of Georges Lignier, who worked at the domaine for a decade alongside his uncle, before assuming control of the work in both the vineyard and the cellar in 2008. When it comes to the vineyard holdings, the depth of appellations in both the Premier and Grand Crus is astounding. Overall, the domaine counts sixteen hectares encompassing 50 parcels, across 17 appellations in both white and red. Moreover, these are generally not single rows of rare plots, but substantial parcels within some of the greatest sites in the Cote d’Or. For example, the estate is the largest proprietor of the Grand Cru Clos Saint-Denis, at 1.49 hectares, and controls over a hectare of the Clos de la Roche Grand Cru.
Viticulture:
• Farming: Lutte Raisonnée • Treatments: No herbicide; chemical treatments when needed • Ploughing: Occasional ploughing by lightweight tractor, but only when necessary. Instead, Benoît allows grass to grow between the rows, which naturally pushes the vine’s root system deeper into the bedrock. His is the only domaine in Morey that allows grass to grow freely in the vineyard. • Soils: Limestone-clay • Vines: Average 50 years old, young vines average 15 years old, all trained in Guyot. All vines are planted via Selection Massale • Yields: Debudding and deleafing control yields, with a green harvest if necessary. Yields average 30-32 hl/ha for grands crus, and are slightly higher for other wines. • Harvest: Entirely manual • Purchasing: Entirely estate fruit Vinification: Aging:
• Fermentation: After sorting, the crop is 80% destemmed and • Élevage: 12-14 months in barrel for regional wines and Passet- ferments in stainless-steel tanks after a short, 4-5 day cold mac- outgrain. 18-20 months in barrel for other wines. Regional and eration. Cuvaison lasts c. 3 weeks. White Chardonnay wines village wines see no new oak, 1ers crus see 20%, and grands crus ferment in neutral barrels. Aligoté ferments in stainless-steel see 40%. Aligoté ages in stainless-steel tanks. tanks. All fermentations are spontaneous. • Lees: Racking after malolactic and prior to bottling; wines • Extraction: Periodic pumpovers during fermentation stay on fine lees until bottling
• Chaptalization and Acidification: Chaptalization when • Fining and Filtration: No fining, no filtration necessary • Sulfur: Applied after malolactic and before bottling • Pressing: Pneumatic • Malolactic Fermentation: Occurs spontaneously in barrel in the spring and usually lasts months
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Bourgogne Aligoté
At a Glance: In The Cellar:
• Appellation: AOC Bourgogne Aligoté • Fermentation: Spontaneous, in stainless-steel tanks • Encépagement: Aligoté (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: Seperated from lees after fermentation to preserve freshness • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in stainless-steel • Average Residual Sugar: < 5 g/l tanks • Average Total Acidity: • Élevage: 12-14 months in stainless-steel tanks • Press Wine: Blended after malolactic
In The Vineyard: • Fining and Filtration: Unfined, unfiltered
• Parcel Names, Slopes, and Locations: 70% of the crop for • Sulfur: Applied after malolactic and before bottling this wine comes from the Les Aires lieu-dit in Morey. The remainder comes from 4 other plots spread throughout the village. • Soil Types and Compositions: Limestone-clay In The Glass: • Vine Age, Training, and Density: Vines in Les Aires are 60 years old A classic Aligoté that has gained depth and nuance of flavor from the age of its vines. Mineral driven with high acidity and crisp • Average Yields: 40-45 hl/ha fruit, this wine challenges the maxim that Aligoté should only be drunk young. • Average Harvest Date and Type: Manual, late Septem- ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Marsannay Blanc
At a Glance: In The Cellar:
• Appellation: AOC Marsannay • Fermentation: Spontaneous, in neutral barrel • Encépagement: Chardonnay (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 12-14 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 12-14 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered
In The Vineyard: • Sulfur: Applied after malolactic and before bottling
• Parcel Names, Slopes, and Locations: From 1/4 hectare in the En La Verde plot in Marsannay • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 50 years old, young vines average 15 years old, all trained in Guyot. In The Glass:
• Average Yields: 40-45 hl/ha This plot in Marsannay is frequently exposed to cool winds com- ing from the woods above the village, and the vines thus see large • Average Harvest Date and Type: Manual, late Septem- swings in temperature during the growing season, which re-en- ber-early October force the dominant minerality of this wine.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Morey Saint-Denis Blanc
At a Glance: In The Cellar:
• Appellation: AOC Morey Saint Denis • Fermentation: Spontaneous, in neutral barrel • Encépagement: Chardonnay (100%) • Pressing: Pneumatic • Average Annual Production: 1,100 bottles • Time on Lees: 12-14 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 12-14 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered
In The Vineyard: • Sulfur: Applied after malolactic and before bottling
• Parcel Names, Slopes, and Locations: From .16 ha of vines in the Seuvrées and Clos Solon lieux-dits, at the bottom of the slope below the village of Morey • Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Trained in Guyot, vines In The Glass: were planted in 2007 and 2011 There is an underlying earthiness and rusticity that makes for • Average Yields: 35-40 hl/ha an intriguing expression from one of the rare white wines of the Côte de Nuits, which has only been in production in 2012. • Average Harvest Date and Type: Manual, late Septem- ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Bourgogne Passetoutgrain
At a Glance: In The Cellar:
• Appellation: AOC Bourgogne Passetoutgrain • Fermentation: Gamay and Pinot Noir ferment seperately in stainless-steel tanks and are blended during élevage. • Encépagement: Pinot Noir (67%), Gamay (33%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 12-14 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 12-14 months in stainless-steel tanks • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From three parcels in Morey Saint-Denis • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 50 years old, young vines average 15 years old, all trained in Guyot. In The Glass:
• Average Yields: 40-45 hl/ha Today, Gamay represents less than 3% of the plantings in the Côte d'Or, and every year it seems that another producer has • Average Harvest Date and Type: Manual, late Septem- ripped out century-old Gamay vines. Georges Lignier has re- ber-early October tained a parcel of old-vine Gamay, which it uses to produce this juicy, fruit-rich, refreshing Passetoutgrain. Easy to love and easy to drink, this wine is perfect for immediate enjoy ment while the estate's 1ers and Grands Crus develop in the cellar.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Bourgogne Rouge Champs de la Vigne
At a Glance: In The Cellar:
• Appellation: AOC Bourgogne • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 12-14 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 12-14 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From a small plot bordering Morey Saint-Denis • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 50 years old, young vines average 15 years old, all trained in Guyot. In The Glass:
• Average Yields: 40-45 hl/ha George Lignier's Bourgogne Rouge exhibits very pure cherry, a bright minerality, and some firm tannins. A very graceful yet se- • Average Harvest Date and Type: Manual, late Septem- rious regional-level Burgundy. ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Marsannay Rouge
At a Glance: In The Cellar:
• Appellation: AOC Marsannay • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From a small vil- lage-level plot in northern Marsannay • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 50 years old, young vines average 15 years old, all trained in Guyot. In The Glass:
• Average Yields: 35-40 hl/ha The Marsannay rouge shows prominent notes of black pepper and granite tied to high-acid, tart red fruits. While less opulent • Average Harvest Date and Type: Manual, late Septem- than other wines from further south in the Côte de Nuits, this ber-early October Marsannay's reserved elegance makes it a delight at table.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Chambolle-Musigny
At a Glance: In The Cellar:
• Appellation: AOC Chambolle-Musigny • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From .71 ha of vines in the Drazey and Bussières parcels in Chambolle, just below the 1er cru Les Sentiers plot. • Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Average 70 years old, In The Glass: trained in Guyot. The finesse of this wine speaks of the Chambolle pedigree, • Average Yields: 35-40 hl/ha though its ideal location and ancient vines produce a depth that elevates it to a level beyond what one would expect from a village • Average Harvest Date and Type: Manual, late Septem- wine. ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Morey Saint-Denis
At a Glance: In The Cellar:
• Appellation: AOC Morey Saint-Denis • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From 1.5 ha of vines divided among 4 parcels in Morey. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 70 years old, trained in Guyot. In The Glass:
• Average Yields: 35-40 hl/ha This village wine is enticingly aromatic, with a satisfying acidity through the finish. In its youth, there are notes bordering on sau- • Average Harvest Date and Type: Manual, late Septem- vage, which evolve into a fine aged leather character with some ber-early October age.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Gevrey-Chambertin
At a Glance: In The Cellar:
• Appellation: AOC Morey Saint-Denis • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 12-14 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 12-14 months in neutral barrel • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From 2.2 ha of vines divided among the Murots, Fourneau, En Vosne, and En Dérée plots. • Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Average 50 years old, In The Glass: trained in Guyot. This wine is a classic expression of the village, albeit with a finesse • Average Yields: 35-40 hl/ha that one finds across the entire range of wines from this domaine. With notes of sauvage tied to tart, refreshing acidity and ripe, • Average Harvest Date and Type: Manual, late Septem- clean fruit, this is a perfect prism into the village's terroir. ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Morey Saint-Denis 1er Cru Clos des Ormes
At a Glance: In The Cellar:
• Appellation: AOC Morey Saint-Denis 1er Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in small barrels, 20% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From 2 ha of vines in the Clos des Ormes 1er Cru • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 45 years old, trained in Guyot. In The Glass:
• Average Yields: 30-35 hl/ha Domaine Georges Lignier owns a full 2 out of the 4 hectares that comprise the “Clos des Ormes”, making this estate by far the larg- • Average Harvest Date and Type: Manual, late Septem- est holder, as the remaining 2 ha are split among seven different ber-early October owners. This wine typically carries a lighter robe, deceptive per- haps because the concentration levels are high and place the wine in high relief through its intense aromatics and persistent finish. The grace of pinot noir planted in the most élite sectors of the Cote d’Or is on fine display here.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Gevrey-Chambertin 1er Cru Les Combottes
At a Glance: In The Cellar:
• Appellation: AOC Morey Saint-Denis 1er Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18-20 months • Average Alcohol by Volume: 12-13% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 18-20 months in small barrels, 20% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From .41 ha of vines in the Combottes 1er Cru in Gevrey. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average 55-65 years old, trained in Guyot. In The Glass:
• Average Yields: 30-35 hl/ha This formidable lieu-dit provides us with a sturdy wine with plenty of material, a darker robe and significantly more forceful • Average Harvest Date and Type: Manual, late Septem- structure, all of which speaks of the Grands Crus that surround ber-early October this plot.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Clos Saint Denis Grand Cru
At a Glance: In The Cellar:
• Appellation: AOC Clos Saint Denis Grand Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 20-22 months • Average Alcohol by Volume: 13-13.5% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 20-22 months in small barrels, 40% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From two distinct parcels in the Clos Saint Denis, covering 1.4 ha • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: 70 and 50 years old, trained in Guyot. In The Glass:
• Average Yields: 30-32 hl/ha At 1.4 ha, the domaine is the largest single proprietor of this great vineyard (total of 6.6 ha in size), which is slightly elevated • Average Harvest Date and Type: Manual, late Septem- on the slope compared to its immediate neighbors. Benoît Ste- ber-early October hly renders a supremely fine example of the complex character of this renowned vineyard which has feline grace to its presence that is seductive and alluring – a wine that shines when married to the finest of cuisine.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Clos de la Roche Grand Cru
At a Glance: In The Cellar:
• Appellation: AOC Clos de la Roche Grand Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 20-22 months • Average Alcohol by Volume: 13-13.5% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 20-22 months in small barrels, 40% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From four parcels totaling 1.05 ha • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: 55 years old, trained in Guyot. In The Glass: • Average Yields: 30-32 hl/ha • Average Harvest Date and Type: Manual, late Septem- ber-early October
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Charmes-Chambertin Grand Cru
At a Glance: In The Cellar:
• Appellation: AOC Charmes-Chambertin Grand Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 20-22 months • Average Alcohol by Volume: 13-13.5% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 20-22 months in small barrels, 40% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From .1 ha of vines in the Charmes-Chambertin Grand Cru • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Average age 55 years old, vines trained in Guyot. In The Glass:
• Average Yields: 30-32 hl/ha One of the smaller holdings of the estate, their tenth of a hectare yields just over a barrel of wine in a normal vintage, meaning that • Average Harvest Date and Type: Manual, late Septem- an allocation on the order of five precious cases will arrive in the ber-early October U.S. each year. Violets, anise and toasted coffee notes rise from the glass, while a firm tannic backbone suggests the wine needs several years in the cellar to fully develop the silky elegance of a mature Charmes Chambertin.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Georges Lignier Bonnes Mares Grand Cru
At a Glance: In The Cellar:
• Appellation: AOC Charmes-Chambertin Grand Cru • Fermentation: Spontaneous fermentation in stainless-steel tanks with 80% of the crop destemmed • Encépagement: Pinot Noir (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 20-22 months • Average Alcohol by Volume: 13-13.5% • Malolactic Fermentation: Spontaneous, in neutral barrel • Average Residual Sugar: < 5 g/l • Élevage: 20-22 months in small barrels, 40% new. • Average Total Acidity: • Press Wine: Blended after malolactic • Fining and Filtration: Unfined, unfiltered In The Vineyard: • Sulfur: Applied after malolactic and before bottling • Parcel Names, Slopes, and Locations: From .25 ha of vines in the eastern portion of the Bonnes Mares Grand Cru • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Planted in 1920, vines trained in Guyot. In The Glass:
• Average Yields: 30-32 hl/ha The concentration produced by these very old vines is evident in the powerful aromas that jump out of the glass. Expect a wine of • Average Harvest Date and Type: Manual, late Septem- ultimate finesse, a style favored by this domaine, which captures ber-early October the essence of the complex, challenging, and ultimately satisfy- ingly poetic character that blesses the finest wines of this extraor- dinary viticultural region.
Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com