Gevrey-Chambertin 1er cru la Croix des Champs 2013

THIBAULT LIGER-BELAIR

Gevrey-Chambertin 1er cru la Croix des Champs
2013

  • Organic
  • Biodynamic
Product code
749912
Format
6 x 750ml
Listing type
Open
Status
Unavailable
Country
France
Regulated designation
Appellation origine controlée (AOC)
Region
Burgundy
Subregion
Côte de Nuits
Appellation
Gevrey-Chambertin
Classification
1er cru
Varietal(s)
Pinot Noir 100 %
Color
Red
Sugar
Dry
Closure type
Cork
Availability
Winery's website

About this winery

Thibault Liger-Belair comes from a great winemaking family that has deep roots in Burgundy: he is a direct descendant of the Napoleonic General Louis Liger-Belair, who acquired the Chateau de Vosne in 1815 when he married Ludovie Marey, whose family had been Burgundy negociants since 1720. Youthful, passionate and always full of ideas, Thibault trained as an oenologist, but had his start in the wine industry as a wine buyer. He is also a former rugby player with a genuine 'down to earth'...

See the THIBAULT LIGER-BELAIR detail page for more information on this brand

Press reviews

Vinous

(88-90) Points

Stephen Tanzer, October 2015

(50% vendange entier; Liger-Belair did only a single punchdown during the vinification of this wine): Deep ruby-red. Sexy aromas of black cherry, wild dark berries, licorice and bitter chocolate, plus a hint of earth. Dense and smooth but at the same time sappy and juicy, with ripe crushed dark fruit flavors accented by a minty quality. Still youthfully primary, even a bit leesy. Like some other winemakers who vinify with stems, Liger-Belair "sandwiches" layers of juice and whole clusters in his fermentation tanks.

See detailed press review
Burghound.com

(88-90) Points

Allen Meandows, January 2015

(50% whole clusters). A notably floral nose offers notes of plum, freshly
turned earth and red currant scents. I very much like the underlying tension and fine delineation of the middle weight flavors that also exude a fine bead of minerality on the mildly austere and rustic finish. This is notably more structured than the Charmotte and will need a few years of cellaring first.

See detailed press review