The excellent reputation of Domaine Hubert Lignier goes back a long way, due to the finesse and concentration of their wines. In 1991 Hubert's son Romain joined the estate. He sadly died in 2004, and two years later Romain's brother, Laurent, joined his father. Situated near Morey, Gevrey, and Chambolle, this 11-hectare vineyard has been certified organic since the 2019 vintage. Approximately 2.5 hectares across six plots, including renowned appellations such as Chambolle-Musigny Les Bussières and Gevrey-Chambertin Seuvrées, are farmed biodynamically.
All the work is carried out with quality in mind (manual harvests, low yields, strict sorting); according to Laurent, “75% of a wine's quality comes from the quality of the vineyard”. The estate is home to mature vines averaging around 50 years old. Pinot Noir dominates the plantings (97%), supplemented by small amounts of Gamay Noir à Jus Blanc (3%) and a little Aligoté for white wines.
The winemaking philosophy favours low intervention with minimal additives. About one third of the fruit is vinified as whole bunches, lending a striking natural freshness to the wine. Wild yeast naturally present on the grape skins start fermentation and the resulting wine undergoes long maturations of 21-22 months on lees. The wines are not fined or filtered. What we find in the glass is a suppleness with tannins of a velvety character. Wine to age for many long years in the cellar.

Le Clos de la Roche is one of Morey-Saint-Denis’ finest crus. This is a wine to enjoy after around a decade of ageing. This cuvée’s vines come from two parcels: Monts Luisants and Fremières. The terroir is rich in white chalk, clay, and marl, and the vines are grown organically. These grapes are harvested by hand before a rigorous sorting process.
What follows is a natural vinification with wild yeasts and a long maturation of 21 to 22 months. In the glass, this cuvée has a gentle, ruby-red hue. Its nose offers a bouquet of red fruits like strawberry and cherry, flowers, gentle spices, and earthy notes. On the palate it’s an aromatic marvel, dense and complex. Its power and intensity made it a truly charismatic cru. Serve it with chicken and mushroom, a veal fricassee, or roasted duck.