Close-up Lignier-Michelot Vieilles Vignes Chambolle-Musigny wine label

Lignier-Michelot Vieilles Vignes Chambolle-Musigny 2016

  • ABV:: 13%
  • MADE FROM:: Pinot Noir
  • HAiLS FROM:: Chambolle-Musigny AOC, Burgundy, France
: lignier-michelot-vieilles-vign
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ABOUT: The Lignier family is 4 generations deep in Burgundy making wine in Morey Saint Denis from some of its very best vineyard plots. They also have some enviable hectares in Gevrey Chambertin and a scant 1.5 hectare of old vines in Chambolle Musigny. Virgile is the current vineyard patriarch and in the last 20 years he has moved the family from selling their wines in bulk to bottling their own, and also towards organic viticulture and good husbandry practices. He’s also moved the ball forward in his wine making style, increasing the use of whole bunch vinification (30%-100%) and lowering the amount of new oak to about 30%. These wines have quickly become a lodestar for Morey Saint Denis and thankfully still nest in a reasonable price bracket so schlubs like us can enjoy a good bottle of Burgundy now and again.

Click here to read a blurb about the Lignier-Michelot Chambolle-Musigny at Bio Wine Blurbs

TASTE: The “at a glance” info on this wine is as follows: 1.50 ha of Pinot Noir vines from Chambolle Musigny. The parcels were planted in the mid-1950’s and are Les Drazey (below Bonnes Mares with mostly limestone soils), Les Gamaires (deep clay soil). The viticulture is organic and vinification is 50% whole-cluster, short cold maceration. Aged for 12 months in barrel (20% new), light white-earth filtration of bottom 2/3 of tank.

The great Stephen Tanzer wrote this note: "Medium red. Smoky red and darker berries, mocha and spices on the nose; a Morey style of Chambolle. Plump, supple, ripe wine with a slightly rustic leathery quality but good vinosity. Finishes with smooth tannins and a hint of iodiney minerality. This wine was made almost entirely via infusion (i.e., with little or no pigeage), noted Lignier."

PAIR:Caramelized onion and goat cheese tart, baked eggplant with mushroom and tomato, black pepper and parmesan spaghetti, and oyster sauce chow mein.