2013 Lignier-Michelot Bourgogne Rouge

Domaine Lignier-Michelot is in Morey St. Denis. It is owned and run by Virgile Lignier, a third generation grape grower and winemaker. Until 1992 the family sold their wines to a negociant. But with the 1992 vintage they began bottling some of their wine under their own label. By 2000 Lignier-Michelot was no longer providing cuvee to negociants. The 24-acre estate includes Grand Cru parcels in Clos de la Roche and Premier Cru parcels in Morey-Saint-Denis. There are also villages parcels in Gevrey-Chambertin and Chambolle-Musigny. Clive Coates has written that Lignier-Michelot’s “wines are neat, stylish and medium to medium-full bodied.”

Burgundy in eastern France is, if not the most famous and storied wine region in the world, certainly one of the top two or three. Its winemaking history dates from the Roman era, and its relatively small size and reputation for outstanding wines means that the best wines of Burgundy are generally among the world’s most prized – and costly – wines. At about 110,000 vineyards acres, Burgundy is only 40% as big as Bordeaux, and its system of dividing up vineyards into small, family-owned parcels makes understanding the wines of Burgundy a life-long pursuit for Burgundy enthusiasts. The three main grapes of Burgundy are Pinot Noir, Chardonnay and Gamay. Burgundy is a long, narrow, north-south running region consisting of five main areas. They are Chablis in the north, Côte D’Or, Côte Chalonnaise, Mâconnais and Beaujolais, which is just above the Rhone Valley. Pinot Noir and Chardonnay are grown throughout most of Burgundy but Gamay is grown primarily in Beaujolais. The appellation system and rules about labeling can be confusing and the system classifies regions, villages and even individual vineyards. Grand Cru is the most prestigious appellation category, followed by Premier Cru and many village and regional appellations.

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.