Domaine Thibault Liger-Belair Bourgogne Pinot Noir 2012

Domaine Thibault Liger-Belair Bourgogne Pinot Noir

¥3,600

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Intended to make a delicate and fruity wine without a big tannic power but more on the finesse. Color is ruby with a beautiful shine. The nose develops some aromas of cherry and red berry. Mouth is very elegant with a medium structure and medium length.

About this Wine


Country France
Region Burgundy
Appellation Bourgogne
Winery Thibault Liger-Belair
Vintage 2012
Color Red
Grapes Pinot Noir
Closure Natural Cork
Volume 750ml
Bottle Size 750
Case Size 12
Alcohol 13%
Product Code 8041012
Inventory Sold Out

Owning & Enjoying


Cellaring

This wine is not for aging but more for to drink in the next two years on the fruit and the freshness.

Production


Viticulture

A blend from three different winegrowers situated in the Cotes de Nuits area.

Vinification

I have chosen these three winemakers for the regularity of their production and the small yields they produce every year on their vines. The grapes come from Bourgogne vineyards located in the bottom of the coteau of Gevrey Chambertin on silty and clayey soils and vineyards located in Hautes Cotes de Nuits on marl and limestone soils. Each soil will give something very different to the wine.

Winery


Winery Description

Thibault Liger-Belair was set up in 2002 by young winemaker Thibault Liger-Belair, who after studying vinification at university, worked as director of an internet based wine distribution company before setting up this domaine with vineyards inherited from his parents.

At the heart of the domaine is a very prominent vineyard in Nuits Saint-Georges “Les Saint Georges” the most famous vineyard of the appellation. Thibault’s large plot of this vineyard has vines that are over 60 years old. Thibault has implemented organic cultivation in all the vineyards he works and in recent years, he has started introducing biodynamic cultivation.

Thibault’s winemaking style is very thorough, from fermentation timing, to low yields, restricted use of sulfur dioxide, limited use of new barrels and other methods that allow the flavours of the fabulous terroir he works come through.

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