(Please see my overview of the 2018 vintage in the Côte d’Or here.)
Laurent Lignier said that he began harvesting 4 September, and finished on 12 September.
He performed 5-6 days of pre-fermentation maceration and light extraction — more pumping over (remontage) and not much punching down (pigeage). For inspiration, in 2003 the estate didn’t do any punching down, and Laurent likes the 2003s today.
Malo-lactic fermentations were mostly done between November and mid-December, a few went into beginning of year. All of the malos began after the alcoholic fermentations. The great majority of the wines include 30% whole clusters, the highest proportion Laurent has ever done; he did this to preserve freshness and elegance and elegance in the wines.
With respect to alcohols, the Gevrey-Chambertin, La Justice at 13.1º is the lowest; the Bourgogne Grand Chaillot at 14.7º is the highest. (The Morey-Saint-Denis 1er Cru La Riotte is only other other wine above 14º). As other producers noted, the grapes moved very fast in ripeness, gaining 3º of potential alcohol in two weeks. Most of the wines are in the mid-13º range.
Laurent has been doing a magnificent job at this estate and the tricky 2018 vintage is just another example.
Beginning with 2019, the estate is certified organic.