|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
|Vineyard||Les Saint Georges|
Mineral and very fresh, bright and firm, but really showing a bit 'shut-down' when I tasted, and I'd hope for more volume in the January tastings.
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Bright, dark crimson. Great freshness and vitality on the nose. Slightly stemmy? Racy and full of life. Bit chewy. Very firm backbone. Hint of chestnuts – and chestnut skins. 2015-2025
17 Jancis Robinson MW OBE - www.JancisRobinson.com
There is an initial burst of dark cherried fruit laced with boysenberry and a touch of burnt toast. Good definition...but then it clams in. The palate is medium-bodied, fine tannins, supple with a touch of soy and a citric edge on the finish. This is as much a Vosne-Romanée as a Nuits.
89 - 91/100 Neal Martin, www.erobertparker.com
(30% vendange entier Bright, full red. Very ripe and complex if reduced nose offers cherry liqueur, game, leather, minerals and brown spices. Sweet, suave and deep, with superb balance of acidity and ripeness giving verve to the middle palate. The wild meaty character carries through the wine and is joined by mineral and leather notes on the firmly tannic finish, which really spreads out to saturate the palate. Very sexy and classic Les Saint-Georges, offering the best balance to this point between sugar and skin ripeness. "The 2005 version was too ripe and chocolatey by comparison," noted Liger-Belair.
91 - 94/100 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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