|Village||Moulin à Vent|
Eight parcels, all high up (about half-way up the hill). Fifty centimetres of white sand (quartz) and pink sand (pink granite), on top of granite. 65-95 year-old vines. A tighter delicacy - juiciness carried like an arrow, lean and airy. Very long and fine. Drinking range: 2017 - L&S (Nov 2015)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: email@example.com.
Bringing his Burgundian techniques and belief in terroir, Thibault Liger-Belair has made a substantial investment in Beaujolais' Moulin-à-Vent cru, where he is producing a number of cuvées, among them this serious red whose youthful primary berry fruit fragrance is echoed on the palate with a youthfulness of primary cherry fruit that's only now starting to soften, but could do with another three years in the cellar before it mellows into the secondary, mature flavours expected of it. Rating: 89 The Wine Gang - www.thewinegang.com(Jun 2017)
This is also noticeably reduced and impossible to assess aromatically. Here too there is good punch to the focused, intense and more mineral-inflected medium-bodied flavors that possess not only a different texture thanks to the additional concentration but also better depth, length and definition. Drinking range: - 2022 Rating: 90-92 Allen Meadows, www.Burghound.com(Jan 2016)
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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