Hubert Lignier

Perhaps no estate has been as fundamental to Rosenthal Wine Merchant's success as the Domaine Hubert Lignier. We have had the extraordinary good fortune of working with the family since the 1978 vintage, when Hubert was still selling most of his wine to négo- ciants. As our relationship progressed and our purchases increased, more and more of the secrets of the cellar found their way into bottle rather than being shipped off in cask. All of the domaine’s holdings are now bottled under its own label. The estate owns just over 8 ha, principally in Morey, Gevrey, and Chambolle, with recent purchases in Nuits, Pommard, and Saint Romain rounding out its holdings. After the tragic passing of Romain Lignier in 2004, his elder brother, Laurent, is the next generation of this proud estate and is following his father’s traditional practices, ensuring that the treasures coming from the family’s impressive vineyard holdings continue to exhibit the best of their respective appellations. The high standards of Hubert, Romain, and Laurent Lignier have become our markers whenever we add to our suppliers. We are immodest enough to believe that each of our growers is among the very best of the producers in their respective appellations, and there is perhaps no better partner for the ethos of our enterprise than this inimitable, unassailable domaine.

Viticulture:

• Farming: Certified organic since 2016, practicing since 2011 • Treatments: Only copper sulfate, no herbicide or insecticide since 1990 • Ploughing: Annual ploughing to maintain soil health • Soils: A variety of sites in the Côte de Nuits and Côte de Beaune, all on limestone-clay • Vines: Old vines planted in Guyot, young vines in Cordon de Royat. All vines are replaced via Selection Massale on a plant- by-plant basis. • Yields: Controlled by a combination of severe pruning, debudding, deleafing, and green harvesting. Yields vary from 20-55 hl/ha depending on appellation and vintage. • Harvest: Exclusively manual, early-late September • Purchasing: Mostly estate fruit, with some cuvées made from purchased fruit (noted on tech sheets for each specific wine) Vinification: Aging:

• Fermentation: Following partial destemming (depending on • Élevage: All wines racked by gravity and are never pumped the cuvée and vintage) and a c. 5-day cold soak, wines ferment during élevage, which lasts 18-24 months, depending on cuvée, spontaneously in open-top, concrete vats, with cuvaison lasting with wines seeing mostly 20-30% new oak. c. 20 days • Lees: All wines kept on their fine lees until bottling, with no • Extraction: A combination of pumpovers and punchdowns, racking after malolactic depending on the vintage • Fining and Filtration: No fining, no filtration • Chaptalization and Acidification: Chaptalization when necessary • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Pressing: All wines pressed pneumatically; white wines see direct, whole-cluster pressing. • Malolactic Fermentation: Spontaneous, in barrel in the spring

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Aligoté

At a Glance: In The Cellar:

• Appellation: AOC Bourgogne Aligoté • Fermentation: After pressing, wine ferments spontaneously in stainless-steel tanks • Encépagement: Aligoté (85%), Chardonnay (15%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 9 months • Average Alcohol by Volume: 12% • Malolactic Fermentation: Spontaneous, in stainless-steel tank • Average Residual Sugar: < 5 g/l in the spring • Average Total Acidity: • Élevage: 9 months in stainless-steel tank • Press Wine: Blended after pressing

In The Vineyard: • Fining and Filtration: Unfined, unfiltered

• Parcel Names, Slopes, and Locations: From a .6 ha parcel in • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l Gevrey free sulfur. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Trained in Guyot, planted in 1943 In The Glass:

• Average Yields: 45-55 hl/ha A serious Aligoté that displays freshness, complexity, and tension wrapped around a mineral backbone with great length, intensity, • Average Harvest Date and Type: Manual, mid-September and balance.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Saint Romain Blanc Sous Le Château

At a Glance: In The Cellar:

• Appellation: AOC Saint Romain • Fermentation: After pressing, wine ferments spontaneously in small barrel • Encépagement: Chardonnay (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 15 months • Average Alcohol by Volume: 13% • Malolactic Fermentation: Spontaneous, in barrel in the • Average Residual Sugar: < 5 g/l spring • Average Total Acidity: • Élevage: 15 months in neutral barrel, with occasional bâton- nage • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: Purchased fruit coming from a southeast-facing .3 ha parcel on the northern slope • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l above Saint Romain. free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot, average In The Glass: age 25 years old The Lignier family went out of their way and all the way south to • Average Yields: c. 40 hl/ha the village of Saint Romain to source a vineyard in the Côte de Beaune in homage to their late son, Romain. This lieu-dit is one • Average Harvest Date and Type: Manual, mid-September of the best placed sites in Saint Romain with the vines planted at a steep angle and facing southeast, giving a wine of terrific acidity and snappy yellow fruits on a racy, mineral-driven frame.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Fixin Blanc

At a Glance: In The Cellar:

• Appellation: AOC Fixin • Fermentation: After pressing, wine ferments spontaneously in small barrel • Encépagement: Chardonnay (100%) • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 15 months • Average Alcohol by Volume: 13% • Malolactic Fermentation: Spontaneous, in barrel in the • Average Residual Sugar: < 5 g/l spring • Average Total Acidity: • Élevage: 15 months in neutral barrels, with occasional bâton- nage • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From a small, .25-ha plot in the Champs de Vosger parcel in Fixin • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Trained in Guyot, planted in 2000 In The Glass:

• Average Yields: c. 40 hl/ha This rather full-bodied white is produced from one of the rare plantings of Chardonnay in the Côte de Nuits. The soil is a mix • Average Harvest Date and Type: Manual, mid-September of marl and limestone, very rocky in texture, and is more famous for producing rustic red wine. Thus, it is surprising to encounter a certain elegance in this wine which displays a pleasant acidity that elevates this wine in status.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Bourgogne Passetoutgrain

At a Glance: In The Cellar:

• Appellation: AOC Bourgogne Passetoutgrain • Fermentation: Following total destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Gamay (67%), Pinot Noir (33%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 12% • Time on Lees: 7 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 7 months in 228-l neutral barrels • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From .4 ha of vines in Morey Saint-Denis • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Pinot Noir planted in 1998, Gamay planted in 1960, both trained in Guyot. In The Glass:

• Average Yields: 45-55 hl/ha Lignier’s Passetoutgrain has long been a benchmark of its category, offering the balance and grace of far loftier appellations • Average Harvest Date and Type: Manual, mid-September and capturing all the elegance and nuance of the house style. It presents with snap and verve but ripe and concentrated, with attractive notes of freshly turned earth and small berries.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Bourgogne Rouge

At a Glance: In The Cellar:

• Appellation: AOC Bourgogne • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 7 months in 228-l neutral barrels • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From 1.5 ha of vines in Chambolle-Musigny • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Trained in Guyot and 40 years old In The Glass:

• Average Yields: 45-55 hl/ha We always consider the Bourgogne Rouge from the Ligniers as “outside of category” for its depth and complexity that rivals • Average Harvest Date and Type: Manual, mid-September wines from more elite appellations. The Ligniers handle this wine in the same manner as the village wines of the domaine ex- cept for a brief élevage.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Bourgogne Rouge Grand Chaliot

At a Glance: In The Cellar:

• Appellation: AOC Bourgogne • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 7 months in 228-l barrels, 10% new • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: From 1.25 ha of vines in the Grand Chaliot parcel south of Nuits-Saint-Georges • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay • Vine Age, Training, and Density: Trained in Guyot and 35 years old In The Glass:

• Average Yields: 45-55 hl/ha Given its proximity to Nuits-Saint-Georges, this wine possesses a seriousness and mineral depth rare for a Bourgogne, particularly • Average Harvest Date and Type: Manual, mid-September impressive in its amplitude and intensity. A mere 10% new oak allows the energetic and spice-tinged flavors to shine through unimpeded.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Pommard Les Chanlins

At a Glance: In The Cellar:

• Appellation: AOC Pommard • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18 months in 228-l barrels, c. 20% new. Bottling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .41 ha of vines • Fining and Filtration: Unfined, unfiltered in the Chanlins parcel in Pommard, just below the 1er Cru Rugiens lieu-dit • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted in 1932 and 1937 (Ripped up and replanted 2013 and 2017) In 2009, the Ligniers purchased this vineyard in Pommard which, although classified as on the village level, actually sits just • Average Yields: c. 40 hl/ha south of the Pommard 1er Cru Rugiens, the most prestigious of all the Pommard 1er Crus. After three years of hail damage, the • Average Harvest Date and Type: Manual, mid-September Ligniers were compelled to rip up the plot's vines and replant (2013 and 2017); production has since entered a gap while the young vines approach maturity.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Pommard En Brescule

At a Glance: In The Cellar:

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .41 ha of vines in • Fining and Filtration: Unfined, unfiltered the En Brescule parcel in Pommard • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l • Soil Types and Compositions: Limestone-clay free sulfur. • Vine Age, Training, and Density: Trained in Guyot and planted in 1997 In The Glass:

• Average Yields: c. 40 hl/ha Hubert and Laurent ventured into this sector of the Côte de Beaune during the period of uncertainly following Romain’s • Average Harvest Date and Type: Manual, mid-September death (when their old family holdings were fractured), and this En Brescul comes from a 0.4-hectare parcel there. The wine often offers classic notes of iron and earth, but with nimble, super-pure fruit and attractively spicy herbal nuances—a Pommard of exceptional breed and finesse.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Nuits-Saint-Georges Les Poisets

At a Glance: In The Cellar:

• Appellation: AOC Nuits-Saint-Georges • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18 months in 228-l barrels, c. 20% new. Bottling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From a .34 ha parcel • Fining and Filtration: Unfined, unfiltered just beneath the Cailles 1er cru in Nuits-Saint-Georges • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l • Soil Types and Compositions: Limestone-clay free sulfur. • Vine Age, Training, and Density: Trained in Guyot and 60 years old In The Glass:

• Average Yields: c. 40 hl/ha Purchased in 2010, this parcel often gives a small crop affected by millerandage (very small grapes of varying sizes), which endows • Average Harvest Date and Type: Manual, mid-September the wine with dark red hue and scents of violets and blackberries.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Chambolle-Musigny Les Bussières

At a Glance: In The Cellar:

• Appellation: AOC Chambolle-Musigny • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18 months in 228-l barrels, c. 20% new. Bottling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .5 ha of vines • Fining and Filtration: Unfined, unfiltered divided among 4 parcels in the Bussières lieu-dit, directly below the Sentiers 1er Cru and on the border of Chambolle and • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l Morey. free sulfur. • Soil Types and Compositions: Limestone-clay In The Glass: • Vine Age, Training, and Density: Trained in Guyot and planted in between 1948-1988 This wine combines classic Chambolle elegance and mineral precision with the savory guts of Morey, with loads of spice and • Average Yields: c. 40 hl/ha floral accents to the nose and a focused, linear palate that should soften and expand with a few years of cellaring. • Average Harvest Date and Type: Manual, mid-September

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Morey-Saint-Denis Très Girard

At a Glance: In The Cellar:

• Appellation: AOC Morey-Saint-Denis • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 18 months in 228-l barrels, c. 20% new. Bottling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: Purchased fruit • Fining and Filtration: Unfined, unfiltered coming from .5 ha of vines in the Très Girard parcel in southern Morey Saint-Denis, directly beneath the Sorbe 1er Cru. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted in the 1970's Since 2009, the Lignier family has purchased grapes from this • Average Yields: c. 40 hl/ha well-positioned parcel. The wine often shows exceptional puri- ty of fruit, with clearly delineated flavors of Bing cherry, baking • Average Harvest Date and Type: Manual, mid-September spice, and subtle earth. The tannins are mild and well-coated, and this wine drinks beautifully even at an early stage.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Morey-Saint-Denis Trilogie

At a Glance: In The Cellar:

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From small holdings • Fining and Filtration: Unfined, unfiltered of old vines in three parcels in Morey Saint-Denis: Chenevery, Clos Solon, and Porroux. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted between 1936-1972 This impressive villages-level wine is denser and more concen- • Average Yields: c. 40 hl/ha trated than the “Tres Girard” above, showing a more classically savory Morey character and a highly attractive sappiness of fruit, • Average Harvest Date and Type: Manual, mid-September as well as a expressive nose. Although it is relatively generous and open-knit, it should reward a few years of cellaring as well.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Gevrey-Chambertin

At a Glance: In The Cellar:

• Appellation: AOC Gevrey-Chambertin • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Pressing: Pneumatic • Average Annual Production: • Time on Lees: 18 months • Average Alcohol by Volume: 13% • Malolactic Fermentation: Spontaneous, in barrel in the • Average Residual Sugar: < 5 g/l spring • Average Total Acidity: • Élevage: 18 months in 228-l barrels, c. 20% new. Bottling and racking are by gravity. • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Unfined, unfiltered • Parcel Names, Slopes, and Locations: Purchased fruit coming from two parcels in the Épointures and Reniard Lieux-dits • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l in Gevrey. (Since 2017 the wine comes only from the Reniards free sulfur. lieu-dit) • Soil Types and Compositions: Limestone-clay In The Glass: • Vine Age, Training, and Density: Trained in Guyot; average vine age is 60 years in Reniard and 15 years in Les Épointures. The Ligniers purchased the fruit for this wine, but they oversee the vineyard work from July onward, as well as the harvest itself. • Average Yields: c. 40 hl/ha This is pitch-perfect Gevrey-Chambertin: meaty and succulent, with classic Lignier poise and a long, mineral-drenched, driving • Average Harvest Date and Type: Manual, mid-September finish.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Gevrey-Chambertin Les Seuvrées

At a Glance: In The Cellar:

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From 1.02 ha of vines • Fining and Filtration: Unfined, unfiltered in the Seuvrée parcel in southern Gevrey, directly beneath the Mazoyères-Chambertin Grand Cru. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted between 1938-1966 The Ligniers purchased the fruit for this wine, but they oversee • Average Yields: c. 40 hl/ha the vineyard work from July onward, as well as the harvest itself. This is pitch-perfect Gevrey-Chambertin: meaty and succulent, • Average Harvest Date and Type: Manual, mid-September with classic Lignier poise and a long, mineral-drenched, driving finish.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Chambolle-Musigny 1er Cru Les Baudes

At a Glance: In The Cellar:

• Appellation: AOC Chambolle-Musigny 1er Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 20-30% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .18 ha of vines • Fining and Filtration: Unfined, unfiltered planted in the upper portion of Les Baudes, just below the Bonnes Mares Grand Cru • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot. Average In The Glass: vine age is 55 years. Les Baudes is the classic Chambolle premier cru of the domaine. • Average Yields: 25-30 hl/ha The wine is always incendiary and majestic—and capable of very long ageing. Elegance is the overriding character, with a dazzling- • Average Harvest Date and Type: Manual, mid-September ly spice-drenched nose and a mineral-driven palate of great finesse in nearly all vintages.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Morey-Saint-Denis 1er Cru La Riotte

At a Glance: In The Cellar:

• Appellation: AOC Morey-Saint-Denis 1er Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 20-30% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From a small plot on • Fining and Filtration: Unfined, unfiltered the gentle slope at the foot of the Clos Saint Denis Grand Cru • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l • Soil Types and Compositions: Limestone-clay free sulfur. • Vine Age, Training, and Density: Trained in Guyot and planted in 1959 In The Glass:

• Average Yields: 25-30 hl/ha La Riotte tends to be the most feminine, gentle, and lithe of Lignier's Morey 1er Crus. It is marked by a beautifully spice-in- • Average Harvest Date and Type: Manual, mid-September flected, floral nose, but the palate is chiseled and tensile in its youth, demanding a bit of patience. Firm but filigree tannins frame a very long, ringing finish, promising great things down the road.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Morey-Saint-Denis 1er Cru Les Chaffots

At a Glance: In The Cellar:

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .45 ha of vines • Fining and Filtration: Unfined, unfiltered facing southeast and situated just above the Clos Saint Denis Grand Cru • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted in 1968 Les Chaffots is the muscular, brooding counterpart to the more • Average Yields: 25-30 hl/ha elegant La Riotte above, offering an immensity of structure and ruggedness of fruit that allows the wine to age effortlessly for de- • Average Harvest Date and Type: Manual, mid-September cades. It is even more profoundly mineral-driven than La Riotte, with a deeper register to its spicy, meaty aromas, and an almost shocking intensity and concentration on the palate. This is rich and broad, but still amazingly graceful—beautifully “old-school” in its demeanor.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Morey Saint Denis 1er Cru Vieilles Vignes

At a Glance: In The Cellar:

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From a contiguous • Fining and Filtration: Unfined, unfiltered .53-ha parcel straddling Les Faconnières and Les Chenevery, immediately beneath the Clos de la Roche Grand Cru. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted in 1947 and 1960 This special cuvée is perhaps the most consistently exceptional • Average Yields: 25-30 hl/ha wine of this domaine, with a depth that is always generous and appealing. It has it all: presence, length, power and finesse. • Average Harvest Date and Type: Manual, mid-September

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Gevrey-Chambertin 1er Cru Aux Combottes

At a Glance: In The Cellar:

• Appellation: AOC Gevrey-Chambertin 1er Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 20-30% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .14 ha of vines in • Fining and Filtration: Unfined, unfiltered the Aux Combottes lieu-dit. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l • Soil Types and Compositions: Limestone-clay free sulfur. • Vine Age, Training, and Density: Trained in Guyot and planted in 1957 In The Glass:

• Average Yields: 25-30 hl/ha This is one of those rare 1er Crus that, geographically, is literally surrounded by Grand Cru vineyards. In this case, it is encircled • Average Harvest Date and Type: Manual, mid-September by Latricières-Chambertin, Charmes-Chambertin and Clos de la Roche. Obviously, production is very limited. In many vintages, the wine offers even more spice and mineral intensity than the Seuvrées above, with an imposing, grand-cru-like density on the palate.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Griotte-Chambertin Grand Cru

At a Glance: In The Cellar:

• Appellation: AOC Griotte-Chambertin Grand Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13.5% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 30-40% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: Purchased fruit com- • Fining and Filtration: Unfined, unfiltered ing from a small parcel in the Griotte-Chambertin grand cru • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot. Average In The Glass: vine age is 50 years. Of the three grand crus issuing forth from Lignier’s cellar, this is • Average Yields: 25-30 hl/ha the most elegant, airy, and feminine, emphasizing higher-toned spices and floral elements in its aromatics, and with a miner- • Average Harvest Date and Type: Manual, mid-September al-drenched, vibrant palate full of lift and energy. Nonetheless, its tightly coiled structure and slightly inward-facing demeanor signal the need for some cellar time in order for the wine to fully blossom.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Charmes-Chambertin Grand Cru

At a Glance: In The Cellar:

• Appellation: AOC Charmes-Chambertin Grand Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13.5% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 30-40% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From .1 ha of vines • Fining and Filtration: Unfined, unfiltered in the Mazoyères-Haut lieu-dit of the Charmes-Chambertin Grand Cru, near the Aux Combottes 1er Cru. • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot and In The Glass: planted in 1948 The wines from this site in the Mazoyères-Haut are characterized • Average Yields: 25-30 hl/ha by floral scents and are often elegant and delicate, but also possess the power and length on the palate worthy of a rather charming • Average Harvest Date and Type: Manual, mid-September Grand Cru.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Hubert Lignier Clos de la Roche Grand Cru

At a Glance: In The Cellar:

• Appellation: AOC Clos de la Roche Grand Cru • Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- • Encépagement: Pinot Noir (100%) crete vats, with cuvaison lasting c. 20 days • Average Annual Production: • Pressing: Pneumatic • Average Alcohol by Volume: 13.5% • Time on Lees: 18 months • Average Residual Sugar: < 5 g/l • Malolactic Fermentation: Spontaneous, in barrel in the spring • Average Total Acidity: • Élevage: 20-24 months in 228-l barrels, 30-40% new. Bot- tling and racking are by gravity.

In The Vineyard: • Press Wine: Blended after pressing

• Parcel Names, Slopes, and Locations: From 1 ha of vines di- • Fining and Filtration: Unfined, unfiltered vided between two parcels, one (.62 ha) in the Monts Luisants lieu dit, and a second (.28) in the Fremières lieu-dit • Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur. • Soil Types and Compositions: Limestone-clay

• Vine Age, Training, and Density: Trained in Guyot, and In The Glass: ranging between 50-60 years old This formidable Grand Cru has always been the standard bear- • Average Yields: 25-30 hl/ha er of the Lignier domaine: a complete wine marked by somber black fruits and firm yet subtle tannins, it is a wine of imposing • Average Harvest Date and Type: Manual, mid-September power and density, massive in scale but also nuanced—in fact, it is almost paradoxical in its ability to express such size but also render such fine detail. Needless to say, the wine develops beautifully, regally, and glacially in bottle, as many older wines enjoyed over the past few decades have so emphatically illustrated.

Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com