Wine Advisor
Thibault Liger Belair, Richebourg Grand Cru 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Richebourg Grand Cru includes 30% whole cluster fruit, the highest at the domaine ever, which Thibaut said combined all the elements of the vineyard together. There was just a slight reduction on the nose, though underneath lies intense blackberry and raspberry fruit, hints of truffle and cedar and then later subtle white flower scents. This seems to gather momentum in the glass, and it fans out beautifully on the regal finish. It will clearly require some time in bottle, so find a berth for this in your cellar and then forget about it. Not forever. Just say 8 to 10 years for it to show its pedigree.
Reviewed by: Neal Martin
The 2016 Richebourg Grand Cru has a bouquet that rivets you, or your senses, to the spot, delivering a payload of intense blueberry, raspberry and wild strawberry fruit that is bewilderingly gorgeous. Upon further investigation there are traces of orange pith and even a hint of lavender. The palate is medium-bodied with succulent tannins, perfectly pitched acidity, beguiling harmony and an effortless nature that is a wonder to behold. Like drinking a luxurious penthouse apartment overlooking an azure sea. Tasted blind at the 2016 Burgfest tasting.
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.
