Aromas of dark cherry, blackberry, violet, crushed stone, and gentle spice lead the nose. The palate is energetic and mineral-driven, with fine tannins, bright acidity, and a long, structured finish.

Antoine Lienhardt took over 4.2 hectares of family vines in Comblanchien in 2011, originally planted by his grandfather in the 1960s. He had worked at Domaine Amiot-Servelle in Chambolle-Musigny along with stints in Chablis and South Africa, and has become one of the most closely watched young growers in Côte de Nuits-Villages.

Les Essards is one of his two original parcels, with just thirty to forty centimeters of topsoil over limestone bedrock and vines fifty to sixty years old. He farms biodynamically, prunes severely to hold yields near forty hectoliters per hectare, and ploughs by horse to limit compaction. The fruit is picked and sorted in the vineyard, fermented 100% whole cluster over about fifteen days, then aged eight to twelve months in barrel with no more than 10% new oak.

Pairs well with roast duck, game birds, mushroom dishes, braised beef, roast chicken, and aged cheeses.

Serve at cellar temperature. Decant for thirty minutes if opening young. Drink now or cellar long term.