|Sub-district||Côte de Nuits|
Very, very backward. A whiff of mineral. Palate is tight and closed, with hairy tannin. Very compact, undeniably concentrated, just unexpressive for now. Very long. Does not have the extrovert personality of the Clos Vougeot at the moment, but there is a sense of all to come.
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(from a .52 ha parcel). Strong reduction dominates the nose though the big-bodied flavors are classic Richebourg as they’re cool, classy, powerful and tautly muscular with excellent detail and subtle minerality on the spicy, mouth coating and almost severe finish that is at a minimum strict though it delivers superb length. This is going to need plenty of time to harmonize and flesh out though the necessary material appears to be here. 2017+
91 - 94/100 Allen Meadows, www.Burghound.com
Sample a little tired on the nose but there is real quality and interest here! Such a pleasure to taste!! Not worth the money probably but awfully exciting and complex and great stuff!!
18 Jancis Robinson MW OBE - www.JancisRobinson.com
Good deep red. Brooding cassis and raspberry aromas are lifted by a pungent minerality. Dense, sweet and powerful, conveying an impression of great concentration and energy. Not yet exuberant in the middle palate but explosive on the very long aftertaste, coating the cheeks and molars with flavor. This boasts great vivacity for the vintage.
92 - 95/100 Stephen Tanzer's International Wine Cellar
Domaine Thibault Liger-Belair: Full Wine List and Profile
Thibault Liger-Belair has two hectares in Les Saint Georges, the vineyard which gives Nuits the rest of its name, and 60 ares out of a total of 4 hectares of the Grand Cru Richebourg, as well as a good holding in the Clos Vougeot and some well-placed village wines. The vineyards are a good start, but it is Thibault himself who has catapulted this domaine straight into the very top echelons of Côte de Nuits domaines from his first vintage (2002). Thibault was trained as an oenologist but first worked as a wine buyer. He has come to wine making with a wide experience of wine buying, and has had the advantage of having discussed wine-making for many years, with the benefit of his oenological background, with some of the best winemakers of the world. Viticulture is biodynamic (since 2005), yields low but not ludicrously low, everything is pragmatic, so that he should be doing just what is necessary and no more. He uses 40-50% new wood maximum. The wines are bright, pure, focused, aromatic and elegant without lacking anything in the way of stuffing.
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