Pale Ruby More acid, light fruit, red berry notes Bright nose and palate Limestone comes through with earth / some spices reminiscent of vosnee Salinity
Very enjoyable and easy drinking wine
—- The Pinot Noir here has been planted between 1970 and 1995. The terroir of this particular plot of land is notable for its high limestone content and thin soil. The commitment to organic viticulture is evident, even though official certification is not in place. When it comes to the winemaking process, the grapes are 100% de-stemmed, followed by a 10-day cold maceration. Subsequently, a 10 to 20-day fermentation with ambient yeast occurs within tanks. The wine is then aged for a period of 15 to 18 months in barrels, of which 20% are new. No fining or filtration processes are employed.
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2019 Thibault Liger-Belair Bourgogne Les Deux Terres
4/27/2024 - super007 Likes this wine:
Raspberry and cocoa, more rustic throughout
13% alcohol
Gamay - one could mistake this for Pinot with a rustic rougher character, well done on the style
Update: blend of 85% Gamay with 15% Pinot Noir, a wine started in 2010 by Thibault to create this Two Earths wine
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2016 Halter Ranch Ancestor
4/25/2024 - super007 Likes this wine:
Excellent - really nice cab sauv, petite Verdot and Malbec blend
Lot of strength of darker rich fruit with smooth, strong tannins that are integrated fairly well here
Nice finish
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2021 Sylvain Cathiard Bourgogne Hautes-Côtes de Nuits Les Dames Huguettes
4/21/2024 - super007 Likes this wine: 90 Points
Pale Ruby
More acid, light fruit, red berry notes
Bright nose and palate
Limestone comes through with earth / some spices reminiscent of vosnee
Salinity
Very enjoyable and easy drinking wine
—-
The Pinot Noir here has been planted between 1970 and 1995. The terroir of this particular plot of land is notable for its high limestone content and thin soil. The commitment to organic viticulture is evident, even though official certification is not in place. When it comes to the winemaking process, the grapes are 100% de-stemmed, followed by a 10-day cold maceration. Subsequently, a 10 to 20-day fermentation with ambient yeast occurs within tanks. The wine is then aged for a period of 15 to 18 months in barrels, of which 20% are new. No fining or filtration processes are employed.
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