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Thibault Liger-Belair
Nuits-Saint-Georges · Burgundy · France
Thibault Liger-Belair, cousin to Vicomte Liger Belair of Vosne Romanée, took over an old family estate in Nuits St Georges in 2001. He reclaimed the family vineyards, which had been managed by various sharecroppers. His family's crown includes Richebourg, Clos de Vougeot, and Nuits St Georges Les St Georges, to which he has added additional vineyards and a few new cuvées made from purchased grapes. The vineyards are now certified organic and cultivated biodynamically, with horses used for ploughing whenever possible. The grapes undergo rigorous sorting on a table de tri, are destemmed, and then fermented with minimal punching down or pumping over. The wines are racked once during ageing, and Thibault embraces reductive flavours at this stage, believing they contribute to the wine's substance and complexity. He limits the use of new oak barrels to no more than 50%, with none older than three years. Thibault's wines are known for their rich, full-bodied character, but his farming practices have also introduced a distinctive mineral quality to the fruit. Thibault Liger-Belair, has also made a significant mark in the Beaujolais region.
“The winery produces several acclaimed wines from the Moulin-à-Vent appellation, focusing primarily on the Gamay grape.”
Thibault Liger-Belair, cousin to Vicomte Liger Belair of Vosne Romanée, took over an old family estate in Nuits St Georges in 2001. He reclaimed the family vineyards, which had been managed by various sharecroppers. His family's crown includes Richebourg, Clos de Vougeot, and Nuits St Georges Les St Georges, to which he has added additional vineyards and a few new cuvées made from purchased grapes. The vineyards are now certified organic and cultivated biodynamically, with horses used for ploughing whenever possible. The grapes undergo rigorous sorting on a table de tri, are destemmed, and then fermented with minimal punching down or pumping over. The wines are racked once during ageing, and Thibault embraces reductive flavours at this stage, believing they contribute to the wine's substance and complexity. He limits the use of new oak barrels to no more than 50%, with none older than three years. Thibault's wines are known for their rich, full-bodied character, but his farming practices have also introduced a distinctive mineral quality to the fruit.
