Georges Lignier et Fils

Morey St. Denis Pinot Noir

8.84 ratings
-no pro ratings
Morey St. Denis, Côte de Nuits, Burgundy, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Alvaro Bustillos

Homero y juan c fernando rogelio

Homero y juan c fernando rogelio

Feb 26th, 2024
Andrew Turner

At Marques Yokohama

At Marques Yokohama

Feb 23rd, 2024
Romain Fitoussi

Cherry color, translucent. Shy nose red fruits, cloves, smoke, undergrowth, typical. In the mouth it is very light, the freshness is declining. It's good but no surprise. After tasting wines from young independent natural winemakers this afternoon, the "prestige burgundy" looks disappointing.

Robe cerise, translucide. Nez timide fruits rouges, girofle, fumée, sous-bois, typique. En bouche c’est très léger, la fraîcheur est déclinante. C’est bon mais sans surprise. Après avoir dégusté des vins de jeunes vignerons natures indépendants ce midi, les quilles « prestiges bourgognes » font pâle figure.

Cherry color, translucent. Shy nose red fruits, cloves, smoke, undergrowth, typical. In the mouth it is very light, the freshness is declining. It's good but no surprise. After tasting wines from young independent natural winemakers this afternoon, the "prestige burgundy" looks disappointing.

Robe cerise, translucide. Nez timide fruits rouges, girofle, fumée, sous-bois, typique. En bouche c’est très léger, la fraîcheur est déclinante. C’est bon mais sans surprise. Après avoir dégusté des vins de jeunes vignerons natures indépendants ce midi, les quilles « prestiges bourgognes » font pâle figure.

Apr 17th, 2023
Neil Sims

Served with sea bass with a red wine reduction. Not complex or robust enough to support the food.

Served with sea bass with a red wine reduction. Not complex or robust enough to support the food.

Oct 18th, 2022