|Sub-district||Côte de Nuits|
|Village||Hautes Côtes de Nuits|
|Vineyard||Corvée de Villy|
From the plateau de Chaux. 30cm of iron-rich red clay over bedrock. 400m altitude, it's windy too. Lovely fine fruit nose, and the palate follows this through - there's freshness and acidity, but also a fine and ample richness. Bright berries, with more flavour to come from that mid-palate richness. Drinking range: 2023 - 2030 L&S (Oct 2020)
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Once again reduction renders the nose tough to evaluate though there is a lovely vibrancy to the detailed and more obviously mineral-driven flavors that terminate in a slightly spiky and youthfully austere but more complex finale. This should better harmonize in time. Drinking range: 2024 - Rating: 86-89 Allen Meadows, www.Burghound.com (Jan 2021)
The 2019 Bourgogne Hautes-Côtes de Nuits Corvées de Villy contains no whole cluster this year. It has a crisp, loamy bouquet, wild strawberry and raspberry scents unfolding in the glass. The palate is medium-bodied with fine tannins, very smooth and silky, revealing tart red cherry fruit toward the finish. Enjoy over 4–5 years. Drinking range: 2021 - 2026 Rating: 85-87 Neal Martin, www.vinous.com (Dec 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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