NUITS SAINT GEORGES
2011 1er Cru Les Saint Georges Domaine Thibault Liger-Belair
|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
|Vineyard||Les Saint Georges|
Thibault described this as being 'a bit on the back foot' the day I was there. The nose was subdued; when found it is almost fleshy with rich fruit pulp. Palate carries that and more - supple minerals, roots and soft humus, undergrowth and truffly autumnal aromas, with a bit of firm spice too. Really mouthfilling in a masculine, clayey-earthy way. L&S (Nov 2012)
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Somewhat herbal notes, which are changing to a slight coffee note.It is in an awkward place now. The palate is showing better than the nose. The tannins are not the most sophisticated or mature and are a touch coarse on the finish. The shape is elegant, trim and there is good energy and it is fresh, but the tannins are a little bit coarse especially on the finish. It is not such a long finish. Not so much intensity. Needs another five years at least. Rating: 17.5 Sarah Marsh MW, The Burgundy Briefing(Nov 2017)
Blackish ruby. Exciting energy on the nose with masses of ripe fruit. Edge of acidity and freshness. Solid stuff! Still lots of tannin. Robust. Long. Promising. Drinking range: 2018 - 2028 Rating: 17-17 Jancis Robinson MW OBE - www.JancisRobinson.com(Feb 2016)
Black fruits tend to dominate rich and sweet backed by rounded tannins that give a fleshy suppleness on the mid palate. Some red fruits refresh but the richness of the black fruits comes through filling out the back palate and giving richness on the finish. 2015-22 Rating: 92 Derek Smedley MW, www.dereksmedleymw.co.uk(Dec 2013)
(all of the barrels for this wine were made from oak planted in white, limestone-rich soils): Bright red. Locked up tight on the nose. Very rich, sappy and concentrated but with a medicinal reserve to the black fruit and spice flavors. Quite backward today and dominated by its structure. Most impressive on the very long, firm, mouth-saturing finish, which leaves the taste buds quivering. Incidentally, Liger-Belair replanted half of his Saint-Georges in April of 2011 due to the severe loss of vines he suffered during the sharp frost in December of 2009. He produced just 25 hectoliters per hectare of Saint-Georges in 2011 and 11 in 2012 Rating: 92-94 Stephen Tanzer's International Wine Cellar(Feb 2013)
Rating: 17.5++ Matthew Jukes www.matthewjukes.com(Jan 2013)
Quite rich and rewarding. Lots of tension and life. Bravo! Good balance. 2016-2026 Rating: 17 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2013)
(from a huge 2.10 ha parcel). Reduction renders the nose difficult to evaluate. There is a gorgeously silky mouth feel to the suave but well-concentrated medium-bodied flavors that also brim with an abundance of dry extract before concluding in an intensely earthy finish. This is very, very tight today but the noteworthy upside development potential is more than evident. Strongly worth considering. 2023+ Rating: 91-94 Allen Meadows, www.Burghound.com(Jan 2013)
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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