|Village||Moulin à Vent|
Mature vines on a sandy soil made of broken up pink granite, the vintage producing quite dense wines from yields of only 35hl/ha. Immediate, juicy and expressive, Really fresh with a touch of spice. So juicy and more-ish. Deep raspberry, vibrant, energy-filled wine. Thibault's second vintage is possibly even more exciting than the first, shame there is so little of it, but there's the 2011 to look forward to next year. L&S (Nov 2011)
Currently out of stock in our warehouse.
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Red fruits are to the fore the nose fresh but with depth of flavour. The palate feels quite sweet with a mix of blackberries and black cherries and the finish is broad rich with a lovely depth of flavour. 2013-18 Rating: 92 Derek Smedley MW, www.dereksmedleymw.co.uk(Dec 2013)
The 2010 Moulin-à-Vent Vieilles Vignes, from 60 to 80 year-old vines, possesses lovely depth and fleshiness in its dark red fruit. Attractive spiced notes wrap around the radiant finish. This is a terrific showing. Rating: 88-90 Antonio Galloni, www.vinous.com(Nov 2013)
This beauty comes from very old Gamay vines in the noble Beaujolais Cru of Moulin-à-Vent and it’s made in exactly the same way as a Grand Cru Burgundy. It is very nearly drinking and on account of its postcode it is a phenomenal bargain. With another five years to run this is a wine that will amaze you with its skill, finesse and sensuality.Matthew Jukes www.matthewjukes.com(Apr 2013)
Domaine Thibault Liger-Belair, Beaujolais
Domaine Thibault Liger-Belair have purchased eight prime parcels of vines in Moulin-a-Vent. The grapes were sold off in 2008 because they felt it took more than just one year working with the vines to get them to perform. 'My objective was not to buy a domaine, but to buy vineyards in different spots. What is very important for me', says Liger-Belair,'is to showcase the difference between each type of granite and each exposure.' Two refrigerated trucks a day delivered fruit to be pressed in Nuits-Saint-Georges (all destemmed in the 2009 vintage and only gently pumped over to 'infuse', never punched down) and raised in used barriques.
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