Thibault Liger-Belair : Clos Vougeot Grand cru 2023

Characteristics and Tasting Tips for the Clos Vougeot Grand Cru 2023 by Thibault Liger-Belair

Tasting

Colour
The wine reveals a deep red colour.

Nose
The nose opens with a vibrant bouquet of red and black fruits, subtly enhanced by notes of black pepper and brown spices.

Palate
On the palate, this wine combines power and refinement. The dense, ample texture is supported by fine, saturated tannins, leading to a long, precise and complex finish.

Food and Wine Pairing

This gastronomic red wine pairs ideally with roasted or grilled red meats, full-flavoured poultry such as coq au vin, or game birds. It will also elevate dishes featuring noble mushrooms or truffle, as well as mature cheeses such as Époisses or aged Comté.

Serving and Cellaring

To fully appreciate the 2023 vintage, serving at a temperature of 15 to 16°C is recommended. Built for long ageing, it deserves to be left a few years in the cellar to allow its structure to soften, and it should evolve favourably over a decade or more.

The Elegance and Power of a Burgundy Grand Cru

The Estate

Heir to a long family tradition dating back to 1720, the current estate was officially established in 2001 in Nuits-Saint-Georges, in the heart of Burgundy. Today, Thibault Liger-Belair is at the helm of the estate, farming a vineyard of approximately seven hectares spread across prestigious terroirs. Deeply committed to the authentic expression of the soils, the winemaker favours a demanding approach, certified organic, incorporating biodynamic practices and working with horses. The estate has thus established itself as an essential benchmark, combining respect for heritage with a contemporary vision.

The Vineyard

The Clos Vougeot parcel extends over 0.75 hectares in the southern part of the appellation, on the edge of Echézeaux. Planted in 1948, these old vines are rooted in an exceptional mosaic of three soil types: a very stony upper section with a high limestone-to-clay ratio, a middle zone rich in clay with small stones, and a lower section made up of silt and fine clay. This geological diversity gives the wine a rare balance between density and elegance. The vineyard is cultivated without herbicides, with meticulous soil work carried out using horses to preserve the soil structure.

Winemaking and Ageing

The creation of this wine relies on hand-harvesting followed by rigorous sorting. The vinification includes approximately 30% whole bunches. Fermentations last three weeks with very measured interventions in order to preserve the purity of the fruit and the identity of the terroir. The wine is then aged for approximately twenty months in oak barrels, half of which are new, adding complexity and support to the texture.

Grape Variety

Pinot Noir (100%)