Domaine Thibault Liger-Belair

Cultivation and trading wines has been a family business since the early 18th century. The establishments C.Marey and Comte Liger-Belair, created in 1720 at Nuits Saint-Georges, later quoted on the Lyon Stock Exchange in 1923, counted amongst the most important wine merchant houses in Burgundy. Building on the quality of harvests and that wines, the family endeavoured to enlarge the domaine and to distribute the best wines of Burgundy, both in France and around the world. 
 

After six years of study of vine growing and oenology, Thibault starts his career in a company specialized in the communication around the wine business, located in Paris. He works with and tastes the greatest wines of the world. After two years, he launches ‘Wine and Co’ an internet wine merchant. Since 2001 Thibault Liger Belair acts as chairman of Domaine Thibault Liger-Belair and is fully involved in the production of wines.

I consider that quality is achieved firstly in the vineyard by an attentive cultivation:  The Domaine applies ‘organic’ cultivation, controlled by ‘ECOCERT’. 

These types of cultivation are a first essential requirement for quality, imperative if one wants to produce high-class wines ‘Organic’ cultivation demands that we closely observe the vine’s productive cycle and are responsive to its needs We observe the sky, the cycle of the seasons, moon cycles and even planetary cycles. It brings an intuitive comprehension of the vine’s growing cycle and allows us to do the right thing at the right time. 
Thus, the vine is the intermediary between the soil and the sky, it creates and nourishes its soil in this living environment around the roots. The exchanges between the biology of the soil and the roots and foliar system of the vine allow the expression of the soil in the grapes.

«... My role is well a role of listening and observation. My responsibility is to meet the needs of the vine and to help it to carry out all its natural potential: to require of it to produce exceptional quality grapes in limited quantity... »

« I could explain you with difficulty my method of vinification, because it is different each year. The only common point remains that it is necessary to have an irreproachable sanitary grapes and especially to be very delicate in all the operations with the vine and the grapes. I don’t look to extract but rather to infuse... The less we maltreat the grape, the better the wine will be. To produce crus of great purity, without artificial means or abusive extraction is my aim »

I do not wish to establish "signature" wines or develop a "house style". Instead my aim is to let the individual terroirs speak out clearly for themselves. 
Also, at the Domaine we do not have a fixed method of wine making. We adapt each year in accordance with the quality and characteristics of the new vintage. The only common point is to have the grapes in an irreproachable, healthy state and be be very delicate in all operations during vinification. With healthy grapes and strict sorting, 80% of the job is done. After that it is about knowing to extract without force and avoid ever maltreating the grape. We avoid as much as possible the pushing down of the ‘Chapeau’ and limit the pumping over of the must. 
We look to take what the grapes naturally wants to give. In this way its natural potential is best realised. 

‘Elevage/Aging’ 

The wines are aged on their lies between 12 and 18 months, depending on the ‘Appelation’ and the particular properties of the vintage.
For the wooden barrels, two dedicated coopers are employed by the Domaine. We make a strict selection of wood according to texture and origin. We impose a three year period of drying before use. In this way, the wood is perfectly dry and allows us to obtain delicate and silky tannins. We avoid ever to have wood or vanilla flavours entering the wine. . The wooden barrel is necessary to mature and enrich the wine, never to add flavours on its own accord.
We never use more than 50 % of new barrels in the aging of my wines, but the older barrels never have more than three vintages passed through. 

During the whole process of vinification, aging and bottling we never ‘fine’ or filter the wines to preserve the integrity of their structure and their natural flavours.

We also make wines from some Appellations that do not belong to the Domaine itself. Here harvest, vinify and age the wines. During the year we work with the owners to change cultivation methods, which cleaner and respectful of the soils. Then from June /July we take over and manage the vineyards through to the harvest, using our methods and principles. 
We propose to the vinegrower to buy his parcel with the price of the maximum authorized yield, which leaves us all freedom to choose our yield thereafter, We try to have a production between 25 and 35 hl according to the vintage and appellation'. 

The vineyards in question are: 
 

	Corton “les Renardes”
	Corton “les Rognets”
	Aloxe-Corton 1er cru “la Toppe au Vert”
	Chambolle-Musigny 1er cru  “les Gruenchers”

In conclusion: 

My objective was-and still is- to make the best possible wines by applying rigorously biodynamic principles and never compromise on quality. Since, I have started to make wines in 2002; each vintage taught me different lessons: However the common lesson is at all times to respect nature and soils and never think that we are more intelligent in front of the nature. Nature will always have the last word. Now over to you, reader and consumer of my wines to taste and judge my efforts... and I hope you feel the real passion of my work in each bottle.