|Sub-district||Côte de Nuits|
30% whole bunch. All the harmonious richness you'd expect. Black fruit depth seems unfathomable - and all so calm - it does it all with such regal calm. Super-rich too. Massive. Very long. Remaining élevage just needs to draw out the finish and shape it a little more. L&S (Nov 2019)
Currently out of stock in our warehouse.
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(from a .55 ha parcel; 35% whole clusters). An appealingly floral-infused combination, and particularly violet and rose petal, exhibits notes of black raspberry, pomegranate and cassis along with plenty of spice elements. The rich and relatively full-bodied flavors possess fine intensity and good minerality, all wrapped in a somewhat grippy finish that doesn’t display the length that it normally does. We’ll see if this harmonizes in time. Drinking range: 2030 - Rating: 88-91 Allen Meadows, www.Burghound.com(Jan 2020)
The 2018 Richebourg Grand Cru is matured in around two-thirds new oak including 30% whole cluster. It has an intense bouquet of beautifully defined raspberry, wild strawberry, undergrowth, peppermint and cola aromas. The medium-bodied palate offers sappy red fruit. There is a firm backbone here, dense and grippy and almost stentorian toward the finish. An impressive Richebourg rather than an outright delicious one at the moment, it will require considerable time in bottle. Drinking range: 2028 - 2055 Rating: 93-95 Neal Martin, www.vinous.com(Jan 2020)
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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