Thibault Liger-Belair : Richebourg Grand cru 2023

Characteristics and Tasting Tips for the Richebourg Grand Cru 2023 from Thibault Liger-Belair

Tasting notes

Colour
Deep red in hue, this wine displays a dark, particularly brilliant ruby colour.

Nose
The intense bouquet blends floral fragrances of violet and rose petals with red and black fruit aromas such as blackberry, raspberry, wild strawberry, pomegranate and blackcurrant. Subtle notes of truffle and sweet spices complete this rich aromatic palette.

Palate
Full and rich, this cru has beautiful intensity and a pronounced minerality. It offers a silky texture supported by fine, firm tannins. The finish captivates with its remarkable length.

Food and wine pairing

This wine pairs ideally with dishes based on duck, goose or feathered game, such as truffled pheasant. It also goes wonderfully with delicate meats such as roast pigeon, fillet of beef or sweetbreads, as well as dishes enhanced with noble mushrooms.

Serving and cellaring

For optimal enjoyment, we recommend serving it at a temperature between 16 and 18°C in large Burgundy glasses. Gentle decanting one to two hours before serving allows the bouquet to open up fully. This wine has considerable ageing potential.

The Elegance and Depth of a Burgundy Wine

The estate

Although the family's winemaking history began in 1720, the current estate was officially founded in 2001 by Thibault Liger-Belair, who is today its sole owner and winemaker. Located in Nuits-Saint-Georges, France, in the heart of Burgundy, the estate extends over 8 hectares of vines. A pioneer in its approach, the estate stands out for its strong commitment to organic farming and biodynamics, favouring herbal remedies and careful observation of the plant. This philosophy, respectful of living things, gives rise to wines of great precision.

The vineyard

The Richebourg plot farmed by the estate covers just 0.52 hectares. Ideally located in the historic part of the appellation, it benefits from a favourable mid-slope exposure. This complex terroir is made up of a mosaic of clays and limestones in a variety of colours. The old vines, planted between 1931 and 1936, are tended with great agronomic rigour, including horse ploughing to preserve soil structure and porosity.

Vinification and ageing

The harvest is carried out by hand and followed by rigorous sorting. Vinification includes approximately 30% whole bunches. Fermentation, carried out with indigenous yeasts, lasts three weeks with very gentle extraction, favouring infusion. The wine is then aged on its lees for 18 to 24 months in oak barrels, around 60% of which are new. The wood is carefully selected and dried for three years. The wine is bottled without fining or filtration.

Grape variety

Pinot Noir (100%).