The Emphase cuvee is an assemblage of seven small plots located around the commune of Comblanchien of old vines of various compositions (limestone, clay and sand) and exposure, which is somewhat the quintessence of the Domaine's production as well as a perfect expression of the Antoine's irrepressible dynamism. Organic cultivation, incorporating all the principles of biodynamics and a minimal effect so as not to disturb the soils are the basis for all the elaborate cuvées. All the grapes are harvested and selected by hand at the harvest, in an optimal ripeness (always determined by consistent tastings in the vineyard). In the cellar we start with a whole bunch semi-carbonic maceration in a stainless steel tank; fermentation of indigenous yeasts. No addition of sulfur dioxide in the vinification. The emphasis supports one year of aging in concrete egg.
The 2022 vintage was dry and sunny. The vines suffered but the few summer storms still allowed us to ensure the ripening of the grapes. The early harvest (August 27) preserved the fresh and fruity character of the wines we look for so much.
| Brand | Antoine Lienhardt - Comblanchien |
|---|---|
| Vintage | 2022 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 13.0% |
| Grapes | Pinot Noir |
| Varietal | Cote de Nuits Village |
| Type | Red Wine |
| Country | France |
| Region | Borgogna |
Allergens
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Contains Sulphites |
Antoine Lienhardt, a young man full of energy and talent, decided together with his sister Heloise to take over the management of the family domaine, located in Comblanchien, near Nuits Saint Georges in 2011. He immediately put his motto "water, air and soil" into practice first with the conversion to organic (with Ecocert certification since 2019) and then to biodynamics.
Antoine is enthusiastic about how the vineyards of the domaine, predominantly limestone and with an age ranging from fifty to seventy years, demonstrate that they appreciate the use of natural methods and spare no effort to improve their performance, from processing with the use of horse up to the winter cover based on clover, corn and Chinese root. From the vineyard to the wine it is a short step also because in the cellar Antoine works with absolute respect for the raw material, trying as much as possible not to alter the fruit of the efforts made in the vineyard.
The winemaking takes place in steel, strictly with whole bunches and with indigenous yeasts. After which the wines pass, by gravity, into barrels of different shapes from the traditional 228l piece up to tonneaux of varying sizes from 350l to 600l and all of which have at least one passage. Recently, Antoine has introduced the use of cement and ceramic with very promising results. The stated objective is to produce wines of great olfactory and gustatory expressiveness.
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