Antoine Lienhardt
Antoine Lienhardt cultivates a 4.2-hectare vineyard in Comblanchien, located at the southernmost tip of the Côte de Nuits. This area often goes unnoticed by many Burgundy wine connoisseurs. In 2011, he inherited the vineyards from his grandfather, and in 2012, he released his first batch of wine, bottled on his own estate. In the vineyards, he uses biodynamic farming methods, and in the winery, he employs experimental techniques, making extensive use of barrels, amphorae, and egg-shaped concrete tanks.
Four generations in Comblanchien
The Guillot-Lienhardt estate is located between Dijon and Beaune, and the family has been involved in viticulture in this region since the second half of the 19th century. Gustave Guillot acquired this land. His son Anselm, together with his younger brother Georges, cultivated these vineyards, and the business was later passed on to Anselm’s only son, Maurice Guillot.
Maurice was a remarkable figure. A native of Comblanchien, he became one of the first producers to bottle his own wine rather than sell it in bulk, and he earned a reputation for his smooth, fruity red wines. In 1992, he retired, and the vineyards were leased out on a long-term basis.
Antoine represents the fourth generation. Before returning to his family domaine, he worked for four years at the Amiot-Servelle estate in Chambolle-Musigny, as well as briefly in Chablis and South Africa. In 2011, he reclaimed the 4.2 hectares of vineyards that had belonged to the family, and 2012 became the first vintage bottled under his name. His sister, Héloïse, is in charge of the administrative side of the business. Maurice lived to see everything fall into place and passed away in June 2018 at the age of 95.
Comblanchien and beyond
At the heart of this estate is a 4.2-hectare vineyard located in Comblanchien, at the southernmost tip of the Côte de Nuits, in the immediate vicinity of Nuits-Saint-Georges. This vineyard was planted by Antoine’s grandfather in the 1960s. Comblanchien is best known for its limestone quarries, and the “Côte de Nuits-Villages” appellation, to which this village belongs, is one of the most consistently underrated corners of the Côte d’Or.
Antoine’s strategy is simple: if he cultivates and produces wine from the grapes of these vineyards as if they were Grand Cru, the result will be a wine capable of radically transforming the reputation of this appellation. In addition to its main estate, this domaine also manages more distant plots, including Grand Cru sites such as Clos de Vougeot and Charmes-Chambertin, as well as vineyards in the Côte de Beaune, intended for the production of Aligoté and Meursault Sous la Velle wines.
Limestone under the feet
Comblanchien is situated on hard, light-colored limestone, which is quarried in a quarry located above the village. It is not as distinctive a terroir as that of Vosne or Gevrey, but this is precisely why the region’s grapes have been underappreciated for decades.
The grapes are grown using biodynamic farming methods. Antoine and Éloïse do most of the work in the vineyards themselves; although some tasters describe their wines as “natural,” the estate itself prefers terms, “organic” or “biodynamic.” The wines produced here are characterized by a bright, fruity flavor and a delicate, very open style, while the individuality of each vintage is clearly expressed without compromising its distinct character.
Barrels, amphorae, concrete eggs
The grapes are harvested by hand, cluster by cluster. Fermentation takes place in stainless steel tanks, also cluster by cluster; the maceration period is short, and depending on the condition in the tank, either gentle stirring or remontage is performed. No additives are used during fermentation.
During the aging phase, the process becomes even more interesting. Antoine aims to age about one-third of each cuvée in amphorae (both in concrete egg-shaped vessels and in clay jugs), and the remainder in barrels of various sizes and origins. Currently, preference is given to Stockinger barrels, with 400-liter barrels being the most commonly used. The wine is transferred to the barrel cellar by gravity.
These two types of containers produce wines with different characteristics. Wines aged in amphorae have a lighter, more airy character, while those aged in barrels are more supple and have a delicate texture. It is these blends that are bottled; however, Antoine's philosophy is not to follow a strict “signature recipe,” but rather to engage in constant experimentation. White wine undergoes direct pressing and is fermented in barrels; the latest white cuvées are bottled without the addition of sulfites. “Aligoté 35 Mois,” as the name suggests, is a wine made from the Aligoté grape variety, aged in a single barrel for 35 months, and is a continuation of previous experimental vintages.
What Lienhardt makes
The selection covers a wide range of wines, from regional Burgundies to Grand Crus, with a special focus on the Côte de Nuits-Villages. The following seven wines are featured below:
- Bourgogne Aligoté 2023
- Bourgogne Aligoté 35 Mois d'Élevage 2022
- Meursault Sous la Velle 2023
- Côte de Nuits-Villages Emphase 2023
- Clos de Vougeot 2023
- Charmes-Chambertin 2023
The two Grand Crus, Clos de Vougeot and Charmes-Chambertin, are produced in very limited quantities. Meursault Sous la Velle is a white wine from the Côte de Beaune. The two Aligoté wines reflect the estate’s more playful side: one is a classic style, while the other has undergone extended aging in a single barrel. Lienhardt makes all his wines with the care and attention to detail as one would do with the grapes from a Grand Cru appelation.
Frequently asked questions
Where is Domaine Antoine Lienhardt based?
In Comblanchien, the southernmost village of the Côte de Nuits, between Dijon and Beaune.
Is this a natural wine estate?
The estate is certified biodynamic and organic. Some cuvées are bottled without sulfites, particularly the whites, but Antoine himself avoids the "natural wine" label.
Who runs the domaine day to day?
Antoine Lienhardt makes the wines and works the vines. His sister Héloïse handles the administrative side. Between them they do most of the labour themselves.
