This exceptional wine, born from a legendary vintage and crafted by one of Vosne-Romanée's most respected producers, offers a tantalizing glimpse into Burgundy's future.
Producer Notes: At Domaine du Comte Liger-Belair, the practice of biodynamic growing has been integral since 2008. Ecocert certified under the Biodyvin label, the estate utilizes herbal infusions, copper against mildew, sulfur against powdery mildew, and various biodynamic preparations throughout the year.
Vineyard Notes: Established in 2000 by Count Louis-Michel Liger-Belair, the domaine, despite its recent inception, bears over 200 years of family tradition. With a commitment to the vines and wines of Burgundy, the estate stands as a custodian of Vosne-Romanée's heritage.
Harvest Notes: Emphasizing the importance of grape integrity, the domaine opts for swift harvests once the grapes ripen. Grapes are meticulously handled, avoiding crushing by using small perforated crates. Sorting and destemming are carried out with precision, ensuring the grapes' integrity.
Vintage Notes: Quality: Excellent (Legendary)
Burgundy 2018 mirrors the legendary 2003 vintage, marked by a hot, dry growing season. Meticulous harvesting during ideal late-season weather resulted in one of the largest harvests. Reds and whites, high in alcohol, promise a range of wines suitable for both early enjoyment and extended aging.
Winemaking: Once in the vat, the grapes are slightly sulphited and cooled to a temperature below 15 degrees, a temperature that will be maintained for a week. This allows an aromatic extraction, essential to the wines of the Domaine. After this week, the fermentation starts naturally in a few days, without the addition of yeast. Fermentation then takes place for about ten days, concluded if necessary with a light chaptalization, divided in two or three days depending on the vintage. During the vatting period, pumping over is carried out, as well as some punching down. Pressing is then carried out using a small vertical press. The free-run wine and the press wine are then blended and left in vats for a settling that will last nearly 10 days, in order to barrel the clearest wines possible, the ageing being done without racking. Once the wines have been clarified, they are barrelled by gravity into the cellar.
Ageing: All wines age in new barrels from three barrel-makers and three different forests. Malolactic fermentations occur naturally either before or after the first winter following the harvest. The wines remain in barrels without racking, and sulfur is added only before bottling.
Critics Reviews and Awards:
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Rated 17/20 by Jancis Robinson: "Succulent, super-fine tannins, delicate yet long and has generous fruit as well as elegance and tenderness."
Additional Details:
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Grape variety: Pinot Noir
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Maturation: Aged in new French oak barrels
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Drinking window: 2022-2030
