Domaine Thibault Liger-Belair Chambolle Musigny Vieilles Vignes Magnum 2017

  • One of Burgundy’s emerging talents, Thibault Liger-Belair's wine are strictly allocated in tiny amounts
  • Employing almost full bio-dynamic (certified organic) culture and believes implicitly about the lunar calendar.
  • "The natural style of Thibault’s wines is plump and full-bodied, though the benefits of his farming methods seem to be bringing a more mineral aspect to the fruit as well." Jasper Morris MW
  • 1 or more bottles
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  • Neal Martin
    90 points

Editors notes

For more than two decades, Thibault Liger-Belair has been following organic and biodynamic practices. He believes that winemaking starts not with the fruit, but with the soil. “We all talk about terroir, but my focus is on the soil and putting what it needs first,” Thibaut explains. His wines are pure, focused and desirable.

The fruit here is from three of Thibault’s village vineyards – Fremières, Gamaires and Mal Carrées – all planted between 1954 and 1962. There is 40% whole-bunch and the wine is quite tight and assertive for a Chambolle. A real success in this vintage. Drink 2021-2028.


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Earthy
    • Herbal
    • Red Fruits
  • Palate
    • Cedar
    • Red Cherry
    • Strawberry

Food Pairings

  • Fish
  • Game
  • Poultry

Critic Scores & reviews

  • Neal Martin

    "A blend of five different parcels, the 2017 Chambolle-Musigny Village shows a bit of reduction on the nose. It eventually opens, offering bright red berry fruit with light stemmy notes from the 40% whole clusters. The palate is medium-bodied with supple tannin, not complex but focused, showing good grip toward the bright, expressive wild strawberry and raspberry finish. Probably early-drinking but well worth seeking out. Drink 2020 - 2026"

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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.


Burgundy is undoubtedly the home of the finest Pinot Noir and Chardonnays in the world, where vineyards, or Domaines have been producing wines for over 2000 years. Burgundy is located in the North-east of France, an hours drive from Lyon and 2 hours from Paris. With over 100 appellations, or sub-regions (more than any other wine region) Burgundy is known for being the most terroir-oriented region in the World. The finest red wines of Burgundy are found in the Côte d'Or, a string of villages including Côte de Nuits, Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges.

There are flavours present in great Burgundys that are the envy of Pinot Noir producers worldwide. The elusive peacocks tail finish that goes on and on, and the pretty-elegance backed by Burgundy muscle is the goal of winemakers around the globe. The main levels in the Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations. For the Chablis wines, a similar hierarchy of Grand Cru, Premier Cru and Village wines is used, plus Petit Chablis as a level below Village Chablis.


Nuits-Saint-George is an Appellation d'origine contrôlée (AOC) – or controlled designation of origin – almost exclusively for red wine (Pinot Noir) in the Côte de Nuits subregion of Burgundy, France. There are also some rare plots of Chardonnay here. This village appellation is home to 41 Premiers Crus climats (a ‘climat’ is a specific vineyard site). The Pinot Noir wines are deep crimson in colour. On the nose, expect aromas of rose and licorice, with young wines displaying red- and black-fruit characters, including cherry, strawberry, and blackcurrant. With age, aromas including leather, truffle, game, fur, and prune can develop. On the palate, these wines tend to feature faintly higher alcohol levels and more ripeness than some of their Côte de Nuits counterparts. They are powerful and full-bodied, with a well-balanced structure and long finish. These wines can benefit greatly from several years of cellar ageing. The Chardonnays from Nuits-Saint-George, of which there are few, are a pronounced golden colour, with aromas and flavours of brioche, white flowers, and sometimes honey.

About the brand Domaine Thibault Liger-Belair

Thibault Liger-Belair is cousin to Vicomte Liger Belair of Vosne Romanée. In 2001 he took over an old family property in Nuits St Georges, taking back the vines which had been contracted out to various share croppers, and leased a cuverie just down the road. The vines are now certified organic and farmed biodynamically, horses are used to plough the vineyards where possible. The grapes are rigorously sorted, then destalked and fermented. They will be racked once during the elevage, but Thibault is not afraid of reductive flavours at this stage which, he feels, adds to the eventual substance and complexity of the wine. The oak rotation is not allowed to reach over 50% new barrels but also not to use any barrels more than three years old. The natural style of Thibault’s wines are rich and full-bodied, though the benefits of his farming methods Bring a slighty more mineral aspect to the fruity wines.

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