BOURGOGNE ALIGOTÉ
2023 le Clos des Perrières la Combe Domaine Thibault Liger-Belair
| Grapes | Aligoté |
| Colour | White |
| Origin | France, Burgundy |
| Other | Certified Organic |
| District | Côte d'Or |
| Sub-district | Côte de Beaune |
| Village | Bourgogne Aligoté |
| ABV | 13.5% |
One week skin contact, vertical press, then straight to barrel without settling. Pale colour with a lime tint. An exquisite bouquet, ideally ripe, yet fully representative of the grape. Graceful, harmonious, fleshes out admirably on the palate, then refines to a beautifully saline finish. Thibault’s Bourgogne Aligoté Clos des Perrières is a knock out. Drink from 2026-2030. Tasted Nov 2024. Drinking range: 2026 - 2030 Rating: ***** Jasper Morris - Inside Burgundy (Nov 2024)
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The 2023 Bourgogne Aligoté Clos de Perrière la Combe underwent one-week of skin maceration with a ten-hour press and then directly into oak barrel for 15 months. This has an attractive nose with yellow fruit, egg whites and light floral aromas. The palate is well balanced with tropical notes on the entry countered by a keen thread of acidity (partly because the vines are planted in an old quarry). Good tension, this is a lovely Aligoté. Drinking range: 2026 - 2033 Rating: 90-92 Neal Martin, www.vinous.com (Nov 2024)
Domaine Thibault Liger-Belair
Thibault Liger-Belair has two hectares in Les Saint Georges, the vineyard which gives Nuits the rest of its name, and 60 ares out of a total of 4 hectares of the Grand Cru Richebourg, as well as a good holding in the Clos Vougeot and some well-placed village wines. The vineyards are a good start, but it is Thibault himself who has catapulted this domaine straight into the very top echelons of Côte de Nuits domaines from his first vintage (2002). Thibault was trained as an oenologist but first worked as a wine buyer. He has come to wine making with a wide experience of wine buying, and has had the advantage of having discussed wine-making for many years, with the benefit of his oenological background, with some of the best winemakers of the world. Viticulture is biodynamic (since 2005), yields low but not ludicrously low, everything is pragmatic, so that he should be doing just what is necessary and no more. He uses 40-50% new wood maximum. The wines are bright, pure, focused, aromatic and elegant without lacking anything in the way of stuffing.
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