Hubert Lignier Bourgogne "Grand Chaliot" 2020
About the wine:• Appellation: AOC Bourgogne
• Encépagement: Pinot Noir (100%) In The Vineyard:• Parcel Names, Slopes, and Locations: From 1.25 ha of vines in the Grand Chaliot parcel south of Nuits-Saint-Georges• Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Trained in Guyot and 35 years old
• Average Yields: 45-55 hl/ha
• Average Harvest Date and Type: Manual, mid-September
In The Cellar:• Fermentation: Following 70-80% destemming and a c. 5-day cold soak, the wine ferments spontaneously in open-top, con- crete vats, with cuvaison lasting c. 20 days• Pressing: Pneumatic • Malolactic Fermentation: Spontaneous, in barrel in the spring• Élevage: 7 months in 228-l barrels, 10% new• Press Wine: Blended after pressing• Fining and Filtration: Unfined, unfiltered• Sulfur: Applied at harvest and after malolactic, 15-20 mg/l free sulfur.
The “Grand Chaliot” lieu-dit is situated just south of Nuits-Saint-Georges, and the Ligniers work 1.25 hectares of vines there planted in 1987. Given its proximity to Nuits-Saint-Georges, this wine possesses a seriousness and mineral depth rare for a Bourgogne, particularly impressive in its amplitude and intensity. A mere 10% new oak allows the energetic and spice-tinged flavors to shine through unimpeded.
About the producer:
Traditional vinification practices are the core of their work: grapes are destemmed and fermentation takes place in open-top cement tanks that allow manual pigéage. Only natural yeasts are used. Laurent uses an extended cold soak maceration period prior to fermentation to allow greater extraction (contrary to his father who believes that the best extraction takes place during the alcoholic fermentation). Fermentation is rather long and generally lasts 15 to 20 days following the cold soak of 5 days. The use of new oak for the élevage is carefully restrained; the norm being approximately 20% to 30% on the village wines and up to 50% for the Premier and Grand Crus. The wines of the village appellations usually spend 18 months in barrel while the Premier and Grand Crus remain in cask for 20 to 24 months before being bottled, all without fining or filtration. All work in the cellar that requires movement of the wine is done by gravity; the wines are never pumped.