2004 Liger-Belair, Domaine Thibault Richebourg Pinot Noir
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2004 Liger-Belair, Domaine Thibault Richebourg Pinot Noir
750 ml
France: Burgundy: Cote de Nuits: Vosne Romanee: Richebourg > Pinot Noir
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Reviews of 2004 Liger-Belair, Domaine Thibault Richebourg Pinot Noir
89 points, Burghound
January 2007
A seductive nose of black raspberry, spice and stone complements well the rich, full and fresh flavors that possess excellent power and detail, all wrapped in an understated, linear and moderately chewy finish. There is a hint of bitterness on the youthfully austere backend that again, should round out with time in bottle.
92 points, Stephen Tanzer
March 2007
Good medium red. Compelling aromas of very ripe dark raspberry, chocolate truffle, minerals and burnished oak. Round and silky on the palate, with excellent volume and breadth for the vintage. Sexy spice notes perk up the dark fruit and chocolate flavors and contribute to the wine's impression of aromatic persistence. Finishes suave and complex. As large as this is, it manages to maintain its balance. The best of these 2004s by a wide margin.
About 2004 Liger-Belair, Domaine Thibault Richebourg Pinot Noir
About the Winery Liger-Belair, Domaine Thibault
This is a relatively new 7.5 ha domaine that began in 2002 and has added
some négociant wines so the total effective vineyard area is 9 ha;
the négociant name is Thibault Liger-Belair Successeurs. It is
directed by the young Thibault Liger-Belair, who is a cousin of
Louis-Michel Liger-Belair (see above). The approach here is to use
biodynamic farming in some but not all of the vineyards and the harvest is
done manually with a double sorting regimen, which is once in the vineyard
and again at the cuvérie. The fruit is not systematically
destemmed and depending on the ripeness of the stems, may include all,
none or some of them. As Liger-Belair repeated several times "we
have no rules and are willing to change anything and everything if the
conditions warrant it." The fruit is cold soaked at around 12° C for
4 to 6 days and then is fermented over a 15 to 22 day period with
relatively little punching down but daily pump overs. A very light
débourbage (lees settling) precedes the transfer into cask, which
is done by gravity and no pumps. Liger-Belair also noted that he likes to
work with mild reduction and thus is disinclined to rack unless absolutely
necessary. Indeed this was the case as a number of these '06s showed
varying degrees of reduction. Finally, the wines remain in cask for 12 to
16 months when they are then bottled without fining or filtration, again
unless necessary. My take on these largely traditionally styled wines is
that they will continue to improve as Liger-Belair gains experience, not
only with the winemaking but also his vineyard management practices. With
respect to the 2006, Thibault noted that we had a "lousy August but a
great September, which quite frankly saved the vintage. The last 15 days
of July, which were very hot and then the perfect September did the most
to boost maturities, both sugar and phenolic. One aspect that I found
interesting is that there was enough wind to dry the bunches when it would
rain but one drop at the very bottom of the bunch would always remain that
that berry would rot. You had to go through and eliminate that berry so
that the rot wouldn't spread. We began picking on September 23rd and
while there was some sorting to do, it was heavy and no where near what we
did in 2004 for example but on the other side, a lot more than what we did
in 2005. I elected to do a slightly lighter vinification and in
retrospect, I probably coul
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