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  1. Producer: Hubert Lignier

The Domaine Hubert Lignier has earned a solid reputation for producing exceptional wines celebrated for their richness, depth, and structural integrity. Carrying on the family legacy, Laurent, Hubert's son and the next generation steward of the estate, is committed to upholding the traditional practices of his father. This dedication ensures that the wines emerging from the family's extensive vineyard holdings continue to showcase the finest qualities of their respective appellations.

The domaine, situated predominantly in the villages of Morey Saint Denis (where their home and cellars are located), Gevrey Chambertin, and Chambolle Musigny, spans 8.30 hectares. Recently, the Ligniers have expanded their vineyard holdings to include plots in the Nuits Saint Georges and Pommard appellations. Employing the principles of 'lutte raisonnée' in viticulture, they use organic compost as needed, till the vineyard to eliminate herbicides, and carefully manage yields, ranging from 20 to 55 hectoliters per hectare depending on growing conditions and appellation.

The slopes' thin clay and limestone soil naturally restrict vigorous growth and limit crop yields. To ensure optimal maturity, a 'green harvest' is implemented when necessary. Young vines are trained using the Cordon de Royat system to control vigor and yields. The 'sélection massale' system, involving the replacement of missing vines with cuttings from the same vineyard, adds complexity and character to the wines. During harvest, pickers remove any unhealthy clusters in the field to prevent contamination, supplemented by a 'table de trie' at the cuverie.

The core of their winemaking practices revolves around tradition: grapes are de-stemmed, fermentation occurs in open-top cement tanks allowing manual pigéage, and only natural yeasts are used. Laurent employs an extended cold soak maceration period before fermentation to enhance extraction. The fermentation process is relatively prolonged, lasting 15 to 20 days following a 5-day cold soak. The use of new oak during élevage is carefully moderated, typically around 20% to 30% for village wines and up to 50% for Premier and Grand Crus. Village appellation wines usually spend 18 months in barrels, while Premier and Grand Crus age in casks for 20 to 24 months before bottling, all without fining or filtration. Gravity is employed for all cellar operations involving wine movement; pumping is strictly avoided.


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