Description
History
Thibault Liger-Belair took over his historic family estate in Nuits-Saint-Georges in 2001, reviving a winemaking heritage with very deep roots in Burgundy. In 2003, he also developed Thibault Liger-Belair Successeurs, allowing him to work with grapes sourced from carefully selected terroirs beyond the family vineyards. Les Deux Terres perfectly represents this philosophy: its name, meaning “The Two Lands”, refers to the meeting of Beaujolais and Burgundy. Each year, Thibault selects the finest grapes from the different estates he works with and adjusts the blend according to vintage conditions to achieve the best possible balance between Gamay and Pinot Noir.
Grape variety
85% Gamay, 15% Pinot Noir.
Vinification
The grapes are harvested by hand, with 30% vinified as whole bunches. Fermentation lasts approximately three weeks with very gentle extraction, preserving the wine’s vibrant fruit character while avoiding excessive tannic hardness. Ageing then takes place for 12 months in used oak barrels, with no new oak employed, allowing the wine to develop complexity and texture without masking the natural expression of the fruit.
Alcohol content
13% ABV.
Tasting notes
Bright ruby red in colour. The nose is highly aromatic and fragrant, revealing blackcurrant and blueberry alongside raspberry, crushed strawberry and subtle floral and spicy nuances. The palate is juicy, fresh and pleasantly supple, with fine tannins and an elegant, easy-flowing texture. The generosity of Gamay combines beautifully with the finesse of Pinot Noir, leading to a persistent finish with lingering spicy notes.
Food pairings
Highly versatile at the table, it pairs beautifully with charcuterie, pâtés and terrines, roast poultry, white meats, pork tenderloin, grilled vegetables and soft cheeses. It can be served slightly chilled, at around 14-15 °C, to further enhance its vibrant fruit and exceptional drinkability.
Content created and optimized with the support of artificial intelligence and subject to editorial review.
