2006 Grand Cru Domaine Thibault Liger-Belair

Grapes Pinot Noir
Colour Red
Origin France, Burgundy
District Côte d'Or
Sub-district Côte de Nuits
Village Vougeot
Classification Grand Cru
Vineyard Clos Vougeot

More open at my en-primeur tasting than the Saint Georges, this seemed more loose-knit and diffuse, but the purity of fruit is there, and its long, with a taut and vital freshness. L&S (Jan 2008)

Currently out of stock in our warehouse.

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Deep, saturated red. Highly perfumed nose offers black cherry, licorice and flowers. Bright and pure, with excellent energy for young Clos Vougeot. The flavors of cherry, spices and minerals are sappy and chewy, conveying an impression of strong dry extract. Very stony, flinty Clos Vougeot with a lovely light touch and a very complex finish. Even a bit strict on the back, but perfumed and very long. Rating: 91-94 Stephen Tanzer's International Wine Cellar (Mar 2008)

(from a .72 ha parcel on the Vosne side near the top). A rather reserved but clearly ripe nose reluctantly offers up notes of red berry fruit, earth, underbrush and a hint of animale that introduces rich, full, taut and sleekly muscled flavors that are more civilized than usual for a young Clos de Vougeot because while this is not robust, it’s also not without a certain punchiness and power, all wrapped in the typical Clos de Vougeot youthfully austere finish. 2016+ Rating: 92-92 Allen Meadows, (Jan 2008)

Domaine Thibault Liger-Belair

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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