This first vintage from purchased fruit on the Brochon side offers a classic expression of Gevrey-Chambertin. Bright, lifted aromas of wild strawberries (fraises de bois) lead into a perfumed, medium-bodied palate framed by firm tannins and vibrant acidity. Sourced from 1.4 hectares of vines planted in 1956 on clay-limestone soils with scree, the wine shows depth and energy, balancing dark fruit concentration with freshness. No whole bunches were used; the wine was fully destemmed and aged in oak. A poised, age-worthy debut, best enjoyed from 2025 through 2040.

Decanter | D 95
Published: Nov 10, 2021
Drink: 2025-2040

A bright, fresh, high-toned fraises de bois fruit, with firmish tannins and a perfumed feel on the palate. Very Gevrey. This wine comes from a holding of 1.4ha that is spread over three plots on the Brochon side. The vines were planted in 1956 in clay soils over limestone and scree from the combe. Liger-Belair destems completely prior to fermentation.

Thibaultligerbelair.com

New in 2020, made from purchased grapes on the Brochon side, a light covering of fine clay on limestone scree. No whole bunch in this first vintage. Dark purple with some power. Weighty dark fruit. Dark strawberry with prominent acidity to finish, not quite in balance for me today as there is a light volatility which may well be cleaned up later.

Technical Specs

Alcohol: 13.0% ABV 
Closure: Natural Cork
Harvest/Vintage: 2020; first vintage of this cuvée, manually harvested
Oak: Aged for approximately 20 months in oak barrels; 40% first-fill new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: En Créot, a 1.4-hectare vineyard located in Brochon, northwest of Gevrey-Chambertin. The vines were planted between 1950 and 1958. Shallow brown clay-limestone soils over marl and limestone scree, with red silt from the plateau.
Winemaking: Hand-harvested grapes, fully destemmed with no whole clusters. Fermented for approximately three weeks using gentle extraction, followed by ageing in oak barrels.
Winemaker/Producer: Thibault Liger-Belair Successeurs
Region/Appellation: Gevrey-Chambertin, Côte de Nuits, Burgundy, France
Classification: Gevrey-Chambertin AOC – Village-level lieu-dit (En Créot)

Serving Temperature: 15–16°C
Decanting: 30 minutes; gentle aeration helps reveal its aromatic complexity
Food Pairing: Roast duck, lamb, venison, beef tenderloin, game birds, mushroom dishes and mature cheeses