Thibault Liger-Belair : Côte de Nuits-Villages Village "Au Leurey-Vigne de 1937" 2023

Characteristics and Tasting Tips for the Côte de Nuits-Villages Village "Au Leurey-Vigne de 1937" 2023 by Thibault Liger-Belair

Tasting

Appearance
The wine reveals a beautiful deep red colour.

Nose
Particularly expressive, the nose opens with a very floral bouquet, blending red and black fruit aromas such as cherry, accompanied by subtle forest floor notes.

Palate
The palate is open, juicy and wonderfully generous, even offering a delicate exotic touch reminiscent of lychee. Carried by fine, powdery tannins, it stretches towards a persistent finish, marked by a refreshing hint of bitterness and a lovely limestone salinity.

Food and Wine Pairings

This gastronomic wine will pair ideally with white meats, roast poultry or sauce-based dishes with wild mushrooms.

The Depth and Elegance of a Great Red Burgundy Wine

The Estate

Although the family's winemaking history dates back to 1720, the current estate was officially founded in 2001 by Thibault Liger-Belair, its present owner. Located in Nuits-Saint-Georges, in the heart of Burgundy, this family-owned estate farms approximately 8 to 9 hectares of vines on the prestigious Côte de Nuits, as well as a vineyard in Beaujolais. A pioneer in his environmental approach, Thibault Liger-Belair cultivates his vines using certified organic farming, enhanced with biodynamic practices and phytotherapy. The estate also stands out for its innovative, eco-friendly winery, powered by solar energy and geothermal energy.

The Vineyard

The "Au Leurey" climat is located in the commune of Prémeaux-Prissey, in the southern part of the Côte de Nuits-Villages appellation. Facing prestigious premiers crus, this plot is characterised by a very shallow soil, with only fifty centimetres of earth resting directly on the limestone bedrock. The grapes come from very old vines, mostly planted in 1937. Although the fruit is purchased, the estate's teams carry out all of the vineyard work themselves throughout the year, ensuring highly precise manual harvesting.

Winemaking and Ageing

Winemaking favours a gentle, minimally interventionist approach. The harvest is 60% destemmed, thus retaining 40% whole clusters. Fermentation lasts approximately three weeks in tanks with rounded corners, accompanied by a very delicate extraction to preserve the finesse of the tannins. The wine is then aged for 18 months in oak barrels, 30% of which are new. The barrels are meticulously selected, favouring oak from forests growing on limestone soils.

Grape Variety

Pinot Noir (100%)