【パーカーポイント (93 - 94)+点】
ティボー リジェ ベレール リシュブール グラン クリュ 2008 Thibault Liger Belair Richebourg フランス ブルゴーニュ 赤ワイン

Thibault Liger Belair Richebourg

1931年から1936年の間に植えられた0.52ヘクタールのブドウ畑。この区画はヴォーヌ・ロマネでも最良かつ最古と言われ、アペラシオンの南側の歴史的区域に位置しています。ロマネ・コンティの北約50メートルにあります。甘い果実の香りが優しいオークのスパイスと共に広がります。タンニンは極めて繊細で、素晴らしい層なり余韻長く続きます。フィニッシュは長く卓越した調和をなしています。
ピノ・ノワール100％。

生産者

ティボー リジェ ベレール
Thibault Liger Belair

ワイン名

リシュブール
Richebourg

ヴィンテージ

2008

容量

750ml

解説

パーカーポイント: (93 - 94)+点
予想される飲み頃：NA

Ripe mulberry and blackberry, game, and dark chocolate mark the nose and finely-tannic palate of Liger-Belair’s 2008 Richebourg, for which all of the fruit was destemmed. Fresh ginger, blond tobacco, caramelized root vegetables, and crushed stone are among the diverse added complications of this dense, compact exemplar of its great site that finishes with vibratory, reverberating intensity. This was not due to be bottled before summer and might well grow in stature before that happens, but it will certainly deserve half a dozen years neglect in the cellar and be fascinating to follow for ten or a dozen years thereafter. Thibault Liger-Belair was bullish on his 2008s - and for good reason, pointing out that for him, the challenge of rot was significantly greater in 2007. That said, his collection from the latter vintage is impressive of its kind, too, and I concur with his assessment (a far more conservative one than I heard from many growers) that the best 2007s should be worth following for a decade, but probably not much longer. He felt confident in both 2007 and 2008 to utilize stems and whole clusters extensively in fermentation, as is his wont whenever he deems it possible. Most of the Thibault Liger-Belair 2008s had been bottled a month before I tasted them - a late start on bottling by the standards he has thus far set. Liger-Belair says he has now settled into a biodynamic regimen for all of his vineyards, after having first tried out certain methods on property he acquired in the Hautes-Cotes in 2004. He opines that among other things these methods have rendered the vine wood more supple, which permits elevating and expanding the canopy without shading the fruit or risking wind-snapped branches, and he believes this expansion was critical to the measure of ripeness he was able to achieve in the prolonged, breezy late innings of 2008.
(189, The Wine Advocate, 29th Jun 2010)