Wine Advisor
Thibault Liger Belair, Richebourg Grand Cru 2013
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Description
Tasting notes
Reviewed by: Neal Martin
Tasted blind at the Burgfest tasting in Beaune, the 2013 Richebourg Grand Cru felt a little overdone on the nose with bold cassis and dark plum fruit, a lot of new oak to contend with at the moment. The palate is sweet on the entry with chewy tannins, grippy and firm in the mouth, dense and broody but missing some precision and aristocracy on the finish. It does not quite take off as I was hoping, but it will surely improve with bottle age. Tasted September 2016.
Reviewed by: Neal Martin
The 2013 Richebourg is 100% destemmed with 50% new oak. The new oak is prominent on the nose, although it does not obscure the intensity on the fruit underneath. The palate is medium-bodied with lithe tannins, very well- judged acidity, a touch of salted licorice suddenly popping up on the complex finish. This is not a powerful Richebourg, more feminine and poised, but I agree with Thibault that it will build during the remainder of its élevage and it already has a very long tail on the aftertaste.
Reviewed by: Stephen Tanzer
(bottled in late August): Bright, dark red. Delicate, nuanced aromas of wild blueberry, macerated red fruits, crushed rock and exotic flowers. Wonderfully smooth and sweet yet still tight in the mouth, conveying an urgent character to its vibrant crushed raspberry and mineral flavors. Boasts amazing retention of primary berry fruit, but today this wine is even more spectacular on the nose and on the terrific gripping finish, where the noble tannins are thoroughly coated. Offers outstanding subtle length and lift.
About the Producer
Domaine Thibault Liger-Belair is located in Nuits-Saint-Georges, a sub-appellation of the Cote de Nuits in Burgundy, France, and is a historic boutique estate within the appellation. Château Thibaud has 7.25 hectares of vineyards in five wine-producing villages, including Vaughan-Romanée, Vougeot, Nuits-Saint-Georges and Gevrey Chambertin. Château Thibaud is a natural winery, and its organic farming methods have been recognised by ECOCERT. In order to cultivate the best grapes through biodynamic practices, Château Thibaud closely monitors the vine's growth cycle and creates the ideal conditions for the grapes to grow, taking into account the changes in weather, the seasons and planetary movements. Each year, Château Thibaud adapts its winemaking methods and techniques to the ripeness and quality of the grapes. However, the same applies to the selection of the best and healthiest grapes, which are hand-picked and selected by hand each year. To ensure that the original flavour of the wine is not compromised, the winery adheres to the principle of minimum intervention, reducing manual work at all stages, such as the use of less cap pressing or only gentle cap pressing, controlled pumping of unfermented must, etc. In addition, the wines are matured in oak barrels for 12 to 18 months, depending on the village where the grapes are produced and the ripeness of the year. The choice of barrels is made with great care at Château Tibor. Taking into account the texture and origin of the barrels, the barrels are allowed to dry for 3 years before being used to give the wines a more refined and supple tannin profile. To ensure that the flavour of the wine is not disturbed by the oak, Château Thibaud never uses barrels that are more than half new. However, at Château Thibaud, an old barrel has a maximum life expectancy of three years. The wines are not filtered or clarified during the vinification, maturation or bottling stages, in order to preserve their full structure and natural flavours. The first vintage of Château Tippel was released in 2002 and was very well received by consumers and critics alike for its fruity, smooth tannins, fine layers and unique flavour.
