2016 Domaine Lecheneaut Nuit-Saint-Georges le Damodes 1er Cru
95 WS / 92-94 VM / 91-93 BH
Compact and racy, this red delivers plenty of black cherry, blackberry and spice flavors. Energetic and resonant, with vivid acidity and dense yet refined tannins. Everything is in the right place here, presenting a lingering echo of fruit and a chalky sensation on the aftertaste. Best from 2022 through 2038. 50 cases imported.—Bruce Sanderson, Wine Spectator
Bright deep ruby. Vibrant aromas of blackberry, crushed black cherry, cassis, violet and black pepper complicated by pungent stony minerality. Juicy, penetrating wine with terrific energy and intensity to its flavors of dark berries, crushed stone, espresso, bitter chocolate and iodiney minerality. The wine's firm tannins saturate the front teeth without coming off as hard. Really stimulates the taste buds on the very long finish. I like this! The pH here is 3.36, or a bit lower than the rest of these 2016s. Superb for this bottling, and built for a long life in the cellar.—Stephen Tanzer, Vinous Media
Tasting note: A brooding and very deeply pitched nose is composed almost exclusively by cassis, plum, earth and spice aromas. There is even better volume and richness to the velvet-textured middle weight plus flavors that brim with both dry extract and minerality while delivering excellent length on the moderately austere and built-to-age finish. This beauty should amply reward with extended cellaring. Outstanding. –Allen Meadows, Burghound
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2017 Thibault Liger-Belair Richebourg
95 VM / 95 DE / 95 JM
$729.89 (Limited - In Stock) Buy Now
The 2017 Richebourg Grand Cru has a deep, broody nose of dark berry fruit, crushed stone, espresso and touches of allspice. Aeration really benefits these aromatics and allows them to open and gain more red fruit. The palate is medium-bodied with a lactic note on the entry, and quite oaky, though it is simpatico with the concentrated fruit. Displaying great depth and backbone, this is a powerful and aristocratic Grand Cru that will require several years in bottle. Tasted blind at the Burgfest 2017 tasting.—Neal Martin, Vinous Media
Thibault Liger-Belair used the highest ever amount of whole bunches in this wine in 2017 - 30%. It's an impressive old-vine cuvée made from a parcel planted in 1931. Less toasty than the 2016 was at the same stage, this has lots of plush, textured fruit, some peppery spice and nuanced tannins. A lick of chalky minerality freshens the finish.—Tim Atkin MW, Decanter
Clear punchy purple. Sweet coconut oak, while the fruit is very concentrated, quite high octane. The acidity is quite pronounced at this stage but the fruit will persevere and this should continue to grow. Real elegance at the finish and just a little bit of orange zest. This wine has very interesting complexity, though it has not yet grown into its final shape. Tasted: September 2021.—Jasper Morris, Inside Burgundy
2019 Thibault Liger-Belair Clos Vougeot
95 DE / 94-96 JM / 17 JR
$299.89 (Limited - In Stock) Buy Now
Liger-Belair owns a 0.75ha parcel planted to old vines in the centre of the vineyard, on the border with Echézeaux, in the section of the Clos known as Baudes Basses. A large proportion of the grapes are fermented as whole clusters, producing remarkably pure, immediately attractive ripe black fruit, dressed with hints of spice and fresh violets. The texture is dense and firm, but very polished and elegant. A very sophisticated Clos de Vougeot.
The old vines from 1944 were vinified with their stems, whereas the younger vines (1992) which had also been slightly frosted were destalked. The overall blend included just under half whole bunches. Rich full purple, detailed nose alongside its natural blockbuster attitude. Heady but happy here. Rich succulent deep raspberry fruit, well balanced tannins, very complete and quite persistent. Tasted: November 2020.—Jasper Morris, Inside Burgundy
Cask sample. Bright crimson – not too deep. Not quite as oxidised as the Charmes-Chambertin but not the freshest sample. Sinewy and refreshing rather than sweet with masses of fine tannin. This should age well. Savoury and intriguing.—Jancis Robinson
