|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
|Vineyard||Les Saint Georges|
Tasted amidst the Grands Crus (there is a campaign afoot to make this vineyard a Grand Cru) and it feels comfortable in this company, certainly it merits its place in the hierarchy for sheer volume. Very rich, complete, the slight Nuits rusticity to the tannins is the only thing. Is any Nuits really 'fine' enough to be a Grand Cru? Still as a drink with food... 'Ca appelle la nourriture' as Thibault puts it, and he's right of course, this is going to be gorgeous. L&S (Nov 2011)
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The red fruited mix is fragrant but light and there is little depth of flavour on the palate. Towards the back strawberry and red cherry show and give more weight and depth on the back palate and finish. 2014-18 Rating: 88 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
The 2010 Nuits St. Georges Les St. Georges is utterly captivating. Layers of exotic fruit literally burst from the glass. Mint, graphite, freshly cut flowers and spices develop in the glass, adding considerable depth and nuance. I especially like the way the fruit builds towards the huge, powerful finish. This is a dazzling effort. Even more importantly, it makes a compelling case for the upgrading of Les St. Georges to Grand Cru status. Rating: 93-95 Antonio Galloni, www.vinous.com (Nov 2013)
The Les St George has a floral, rose petal tinged bouquet augmented the lush red-berried fruit all with fine delineation. The palate has a little pétillance on the entry (common with this producer’s samples at this stage) with a lovely savoury, almost mushroom-like finish. Very “gourmand”. Rating: 90-92 Neal Martin, www.robertparker.com (Jul 2012)
Of all the Premiers Crus in Nuits, this is the one with its eyes on Grand Cru status. In the hands of Thibault Liger-Belair, you can see why. It’s a big, burly wine that’s built for the long term, but has plenty of sweet underlying fruit. 2017-25 Rating: 93 Tim Atkin MW, www.timatkin.com (Feb 2012)
(Liger-Belair is the largest owner in this outstanding premier cru, at 2.1 hectares, but will offer just 11 barrels in 2010, vs. a normal 30, as the crop level was just over 12 hectoliters per hectare; 20% vendange entier): Deep, bright red. Wild aromas of black cherry, squid ink and earth. The mid-palate offers almost painful intensity to the energetic flavors of black cherry, iodine, spices and bitter chocolate, but there's also terrific volume here. Perhaps most impressive today on the explosively long, vibrant finish, which offers superb focus and subtle persistence. This needs longer elevage. From vines planted in the mid-1940s. Rating: 92 - 95 Stephen Tanzer's International Wine Cellar (Jan 2012)
Rating: 17.5 Matthew Jukes www.matthewjukes.com (Jan 2012)
Soft reduction renders the nose difficult to read but again, the fruit appears quite ripe. The velvety yet strikingly intense flavors brim with sap that renders the mid-palate more approachable though it’s quite clear from the very firm and robust finish that this is going to require plenty of cellar time before it arrives at its apogee. 2022+ Rating: 91 - 94 Allen Meadows, www.Burghound.com (Jan 2012)
Very sweet and rich. Energetic. 2016-2024 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2012)
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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