2006 Liger-Belair, Domaine Clos Vougeot Pinot Noir
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2006 Liger-Belair, Domaine Clos Vougeot Pinot Noir
750 ml
France: Burgundy: Cote de Nuits: Vougeot: Clos de Vougeot > Pinot Noir
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Reviews of 2006 Liger-Belair, Domaine Clos Vougeot Pinot Noir
92 points, Burghound
January 2009
A rather reserved but clearly ripe nose reluctantly offers up notes of red berry fruit, earth, underbrush and a hint of animale that introduces rich, full, taut and sleekly muscled flavors that are more civilized than usual for a young Clos de Vougeot because while this is not robust, it's also not without a certain punchiness and power, all wrapped in the typical Clos de Vougeot youthfully austere finish.
91 points, Stephen Tanzer
March 2009
($164) Good full red. Reticent aromas of spicy red fruits, fresh herbs and leather. Dense but juicy, with good purity of flavor. Not exactly open for business but easier to taste than the young 2007 version. Finishes long and scented, with lovely cling and minerality.
About 2006 Liger-Belair, Domaine Clos Vougeot Pinot Noir
About the Winery Liger-Belair, Domaine
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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