NUITS SAINT GEORGES
2017 Charmotte Domaine Thibault Liger-Belair
|Sub-district||Côte de Nuits|
|Village||Nuits Saint Georges|
On the Vosne side - and quite a limestone soil. He also incorporates 40% whole bunch which certainly does add a thrilling tension and some angles - but nothing too punchy - or distracting from the nice cleanly cleaved fruit. After tasting the Gevrey, this is more like it! Slow gentle attack builds nicely. Fruit core is pretty, with good energy and nice bright lines. Fun to drink. More lifted and with more tension and nicely perky lines of acidity keeping the flow constant. Not overdone just well measured. Good and pretty. Drinking range: 2023 - 2029 L&S (Nov 2018)
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Good freshness and all fruit not oak on the nose – though there's a little malty note on the end of the palate that's almost more like whisky than wine. Drinking range: 2024 - 2030 Rating: 16+ Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2019)
(40% whole cluster). Reduction but it’s sufficiently light that I doubt that it will be a problem once the wine is racked. Otherwise there is excellent intensity to the racy and very fresh medium-bodied flavors where the lightly stony finish is suffused with a lovely tension. This is really quite good and worth considering. Drinking range: 2025 - Rating: 89-91 Allen Meadows, www.Burghound.com (Jan 2019)
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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