2022 Domaine Antoine Lienhardt Bourgogne Rouge

Estate-grown Pinot Noir from Côte de Nuits parcels near Comblanchien plus a former Bachelet ($250+/bottle) winemaker and bottled as Bourgogne Rouge to equal one hell of a deal.

Antoine Lienhardt’s Bourgogne Rouge is tied to two specific vineyards—L’Etaing and La Platerre—in Comblanchien, a small stretch of the Côte de Nuits better known historically for its limestone quarries than for flashy labels. The important part for you: these sites tend to give more concentration than the typical “regional Burgundy” blend.

The second reason this bottle feels different is how it’s fermented. Lienhardt uses whole-cluster semi-carbonic fermentation in stainless steel. Translation: bright “crunchy” fruit people love in Pinot—without turning the wine into something heavy or over-extracted. 

Last but not lease: no sulfur is added during vinification. The wine is made without that protective additive in the cellar, then stabilized with a tiny addition—about one gram—right before bottling. That’s a very intentional “natural-leaning but not reckless” approach: you get purity and lift, but the producer still protects the wine for transport and storage. But, to be clear, Natural Wine this ain't.

What you get in the glass is exactly what the recipe suggests: a Bourgogne Rouge that is bright, vivid, and drinkable, but not simplistic. It’s the kind of bottle that makes people rethink what “basic Burgundy” can taste like when the fruit is site-specific and the winemaking is confident.