Domaine Georges Lignier, Chambolle-Musigny, Côte de Nuits, Burgundy, France, 2020

Producer Profile

Domaine Georges Lignier & Fils is a distinguished family-run estate located in Morey-Saint-Denis, at the heart of Burgundy's Côte de Nuits. Established in the early 20th century, the domaine has been under the stewardship of the Lignier family for over four generations. Since 2008, it has been led by Benoît Stehly, the nephew of Georges Lignier, who brings a blend of tradition and modernity to the estate's operations. Benoît emphasises a traditional approach to viticulture and winemaking, aiming to express the unique terroir of each parcel. The wines are celebrated for their elegance, aromatic purity, and faithful expression of terroir. They offer a more delicate and subtle profile compared to some neighbouring estates, making them approachable in youth while possessing the structure for aging. The estate's commitment to traditional methods and respect for the land has solidified its reputation as a producer of classic, high-quality Burgundy wines

Viticulture

The estate cultivates a prized 0.71-hectare parcel of 70-year-old vines that straddles the “Les Drazey” and “Les Bussières” vineyards in Chambolle-Musigny, just beneath the esteemed 1er Cru “Les Sentiers.” While this wine carries the elegance and finesse typical of Chambolle, the exceptional site and old vines lend it remarkable depth—placing it well above the expectations of a typical village-level wine.

Winemaking

Maceration and fermentation in vats with indigenous yeasts and following this the wine is passed into 228l barrels (25% new) where it undergoes malolactic fermentation and then matures for 18 months.

Tasting Note

A subtle yet captivating nose reveals dark red fruits, hints of pepper, and a mineral, chalky edge. On the palate, it’s taut and finely etched—lean but not austere—with a direct, focused energy and vibrant freshness. Not indulgent, but deeply satisfying in a clean, almost invigorating way.

Food Matching

Roast guinea fowl or quail with herbs, grilled salmon or trout with dill and lemon zest, guineafowl, charcuterie, pate and mild cheeses such as brie.