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Lignier-Michelot Nuits-St-Georges Les Murgers Premier Cru 2016

  • BH93
  • V90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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BH 93
Burghound.com
A thoroughly sauvage-inflected nose offers up fresh and cool aromas of wild dark berries and warm earth. The rich, full-bodied and dense flavors possess a plenitude of dry extract that helps to buffer the firm but not hard supporting tannins on the balanced finish that flashes excellent persistence. This mildly rustic effort should drink reasonably well after 5-ish years or so.
Barrel Sample: 90-93
V 90
Vinous
(these 50-year-old vines were harvested on the early side in 2016; 37 hectoliters per hectare produced; vinified with 60% whole clusters): Healthy bright red. Very black on the nose and totally different from the Morey-Saint-Denis Les Chenevery that preceded it in my tasting, offering scents of cassis, black cherry and licorice. Then juicy and penetrating in the mouth, with its impression of lively acidity accentuated by a firm tannic spine. Blueberry and spice flavors carry through to a crunchy, somewhat brooding finish, with the tannins building with air but avoiding austerity. There was a good bit of fruit in '16 from the second set of buds and Lignier noted that he didn't use any overripe grapes. The pH here is a very healthy 3.4 for a wine with 13.5% alcohol.
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Nuits-St-Georges

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Inhabiting the bottom end of the northern half of the Côte d’Or, Nuits-St-Georges is a busy, market-driven town and home to many of Burgundy’s negociants. It is also the largest town in the Côte d’Or after Beaune and contributes "nuits" to the name of Côte de Nuits (i.e., the northern half of the Côte d’Or).

The appellation itself is divided into two parts, where in the north it directly borders Vosne-Romanée, the southerly end is the commune of Prémeaux. There are no Grands Crus in this village, though it does have a large number of Premiers Crus.

The best Nuits-St-Georges Pinot noir are layered with cherry, plum, underbrush and sandalwood. The fruit is sweet, the wine energetic, and the finish long and lush.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

PRG001335_16_2016 Item# 522157

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