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François LEROY, winemaker, owner of vines at Auxey-Duresses (also where he lived). In addition, he owned vines at Meursault, Pommard, Chambertin, Musigny, Clos Vougeot, and Richebourg.

At this time he sold his wines through Comptoir des Proprietaires de la Cote-d’Or, in Beaune, as evidenced by a document listing prices dating from 1851, which quoted prices of his Richebourgs and Musignys. As he wished to enlarge his business, he founded Maison Leroy in 1868.


Francois Leroy’s son, Joseph Leroy, with the intelligent assistance of his wife, Louise CURTELEY, considerably enlarged the small business at Auxey-Duresses. In addition to making wines, he also made liquors and distilled alcohols. Their efforts were rewarded throughout the years with multiple gold medals and other grand prizes: in Brussels in 1897; Dijon in 1898, and La Rochelle in 1911, just to name a few.


Henri LEROY, son of Joseph and Louise, joined the family business in 1919. He diversified and extended it by creating a subsidiary branch that produced eaux-de-vie alcohol at Gensac La Pallue, near Cognac. He also established a state of the art distillery at Segonzac, in the heart of Champagne.

Henri Leroy was a friend of Edmond Gaudin de Villaine. De Villaine’s wife and brother-in-law, Marie-Dominique Chambon and Jacques Chambon, had inherited fully Domaine Romanée-Conti in October 1912. Due to the world-wide financial crises in the 1920s, the Domaine was for sale in a Notary’s office in Paris for many years; potential buyers were waiting further financial difficulties to exact the best price possible. Henry Leroy succeeds in persuading his friend not to sell the shares of Domaine Romanée-Conti.

Henri Leroy succeeded in convincing his friend but Jacques Chambon insisted on selling his parts and so sold them to Henri Leroy in 1942, which made Henri Leroy half owner of Domaine Romanée-Conti which is still held by the Leroy family today.

Henri Leroy devoted himself entirely to Domaine Romanée-Conti for the following forty years. He gave the best of himself to this Domaine; his intelligence, professionalism, his heart, and made it what it is today. He developed it into what is referred to today as the “fleuron de la Bourgogne” or the jewel of Burgundy.

He died in 1980, proud to have kept his promise to his friend Edmond Gaudin de Villaine: “Don’t sell your shares, you will see, we will make this a jewel.”


Lalou BIZE-LEROY, Henri’s daughter, joined the family business, Maison Leroy, in 1955. She became President-Directeur General en 1971. With great devotion and a lot of work, through constant tasting, she undertook to understand the essential characteristics of each “terroir” from each vineyard of Burgundy. For Maison Leroy, still today, she searches unceasingly to purchase the best wines, and for her the best is always yet to come.

Furthermore, each week, she would accompany her father to Domaine Romanée-Conti of which she became, along with Aubert de Villain, Co-Gerante from 1974 to 15 January 1992. Maison Leroy distributed Domaine Romanée-Conti’s wines world-wide (except the United States and Great Britain) until 15 Janaury 1992.

Takashimaya, owner of luxury department stores in Japan, distributor of wines of Maison Leroy since 1972 in Japan, enters the capital of the Maison Leroy in 1988 up to 1/3. It thus facilitates the acquisition of vineyards of Domaine Leroy.

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Domaine Leroy’s golden rules of viticulture and vinification are:



  • Spreading “Maria Thun”-type compost and manure throughout the vineyards, as needed throughout the year.
  • Hand tilling, buttage, de-buttage with the lightest four wheeled-all terrain vehicles possible to avoid compacting the soil.




  • Domaine Leroy does not replace an entire vineyard, ever. Only vine by vine as needed. The vines are replaced by young plants grown from buds of sister vines from the same vineyard. Using a visual selection to pick the most robust, promising bud, plants are grown and replaced in this way. Like a family, all the vines are related and of various ages growing together, living together.
  • Guyot pruning from mid-January to early April, only on days when the moon is passing the constellations: Sagittarius, Aries, Leo and if necessary, also Aquarius, Gemini, and Libra. A biodynamic wash is painted on each cut on the vine to speed healing and protect the open wound.
  • “Ebourgeonnage” (removing some buds so that the yield stays lower).
  • “Ejetonnage”, (removing the buds which grow on the trunk from the rootstock).
  • No clipping or trimming the end of the vines to avoid any kind of stress to the plant and also keep “l’apex” (last bud on the branch).
  • Removing any excess buds that are growing in between the node of the vine and any grapes that are growing after the first flowering.
  • “Palissage” (attaching the branches on a wire) of the end of the vines that have not been pruned.
  • Biodynamique wine growing also means using many teas and herbal mixtures chosen by the needs of each individual vine. Also taken into consideration is the condition of the soil, position of the moon, the sun, and the planets.


Robert M. PARKER from the “Guide Robert Parker French Wines”, 1997

“I have said it so many times that it may seem redundant, but if you missed it in my 1990 tome, Burgundy, Lalou Bize-Leroy stands virtually alone at the top of Burgundy’s quality hierarchy. Because she is a perfectionist, and because she has had the courage to produce wines from low yields and bottle them naturally, without fining or filtration, she has been scorned by many Burgundy negociants, and even by the proprietors of other top domaines. Not only are they jealous, they are frightened of Bize-Leroy because they fear increasing pressure for lower yields and bio-dynamic farming. Anyone who loves great Burgundy, must realize that her wines embarrass much of what is produced in Burgundy”

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  • Making the most careful selection by hand of the grapes when picking, the grapes are brought to the cave in small baskets in refrigerated trucks.
  • The grapes are then carefully sorted on two large sorting tables (not moving conveyor belts) with many eyes watching carefully, to choose only the best and healthiest grapes.
  • Fermentation in large wooden barrel without any de-stemming or crushing to avoid any oxidation and to preserve the precious native yeasts which are present on the skins of the grapes.
  • “Pigeage” (pushing down the cap).
  • “Remontage” consists of moving the fermenting juice from under the cap and bringing it on top of the cap.
  • Slow fermentation and a long maceration.


After pressing the wine, the wines go down to the first underground cave. Here they stay until the end of their malo-lactic fermentation. After pouring the juice off of the lees, (“soutirage a la sapine”—when no pumps are used only gravity); the wines then go down to the second, deeper and colder cellar. This is where they stay until they are bottled.


Domaine Leroy owns:

9 Grands Crus :
Corton-Charlemagne — 43 a 15 ca,
Corton-Renardes — 50 a 14 ca,
Richebourg — 77 a 65 ca,
Romanée-Saint-Vivant — 99 a 29 ca,
Clos de Vougeot — 1 ha 90 a 69 ca,
Musigny — 27 a,
Clos de la Roche — 66 a 50 ca,
Latricières-Chambertin — 57 a 15 ca,
Chambertin — 50 a 03 ca.

8 Premiers Crus :
Volnay 1er Cru Santenots du Milieu — 35 a 10 ca,
Savigny Les Beaune 1er Cru Les Narbantons — 81 a 2 ca,
Nuits-Saint-Georges 1er Cru Aux Vignerondes — 37 a 80 ca,
Nuits-Saint-Georges 1er Cru Aux Boudots — 1 ha 19 a 68 ca,
Vosne-Romanée 1er Cru Aux Brûlées — 27 a 13 ca,
Vosne-Romanée 1er Cru Les Beaux Monts — 2 ha 61 a 13 ca,
Chambolle-Musigny 1er Cru Les Charmes — 22 a 94 ca,
Gevrey Chambertin 1er Cru Les Combottes — 46 a 3 ca.

9 Villages : 
Auxey-Duresses “Les Lavières” — 23 a 45 ca,
Pommard “Les Trois Follots” — 6 a 82 ca,
Pommard “Les Vignots” — 1 ha 25 a 99 ca,
Nuits-Saint-Georges “Aux Allots” — 52 a 15 ca,
Nuits-Saint-Georges “Aux Lavières” — 69 a 16 ca,
Nuits-Saint-Georges “Bas de Combe” — 14 a 54 ca,
Vosne-Romanée “Genaivrières” — 1 ha 23 a 31 ca,
Chambolle Musigny “Les Fremières” — 34 a 99 ca,
Gevrey Chambertin — 10 a 95 ca.

Burgundy Appellation: 
Bourgogne Aligoté — 2 ha 57 a 91 ca,
Bourgogne Blanc — 35 a 19 ca,
Bourgogne Rouge — 74 a 11 ca,
Côteaux Bourguignons Blanc — 26 a 27 ca,
Côteaux Bourguignons Rouge — 52 a 29 ca.

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47 different wines with 202 vintages

Winemaking since 1868

  • Michel Bettane

    Wine writer
    “Domaine Leroy brings to mind the difference between good wines and the very best; it is, in fact, the absolute summit of Burgundy.”
  • Lalou BIZE-LEROY

    "Wine is inspired from the cosmos, it tastes of the world itself”


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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Mark Beaven , Pro (United States)  tasted  1 wines  from  Domaine Leroy . In a tasting of  17 wines 

Sunday dinner with Krug 1973, Lafite and Latour 1959, La Tache 1969 etc

5m 16d ago

 Andrea Rinaldi / Sommelier, Pro (Italy)  tasted  1 wines  from  Domaine Leroy . In a tasting of  39 wines 

Last weekends best wines including Cheval 1959, Romanee Conti 1970 etc.

5m 20d ago

 Marco Michieletti, Wine Dealer (United Kingdom)  tasted  1 wines  from  Domaine Leroy . In a tasting of  11 wines 

Undesputably, Burdundy counts as the wine growing region where some of the best wines are coming from. Burgundy has a higher number of appellations d'origine contrôlée (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions.

6m 12d ago

 Mark Beaven , Pro (United States)  tasted  2 wines  from  Domaine Leroy . In a tasting of  20 wines 

MY TOP 20 OF THE 2016

1.Roumier Musigny 1969

2. Petrus 1961

3. Dom Pérignon Rosé 1969...

8m 16d ago

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  8 wines  from  Domaine Leroy . In a tasting of  26 wines 

2004 Domaine Leroy Vosne-Romanée / Cloudy brick appearance. Fresher and more youthful than the last two bottles, feeling more like it was at release, but the colour is very different. Even some of the typical herbs of the vintage, but they're only evident for the first ten minutes. Redcurrants, unripe raspberries, coffee and morellos. Extreme acidity, almost on the harsh side, the teeth start to itch. The acidity carries the redcurrants far out in the aftertaste, visiting a place of minerality, almost salty. Strange colour for such a young wine, almost like 58 Gaja Barolo, but finally a bottle that didn't seem cooked. Yet again, a worrying cork, seems to have been more or less soaked. This seems very typical of Leroy from my experience. 92

8m 30d ago

 Clive Coates / MW, Wine Writer (France)  tasted  1 wines  from  Domaine Leroy . In a tasting of  12 wines 

The 1985 vintage represents a watershed in the vinous history of Burgundy. Prior to this date, by and large, growers made wine, merchants bought it, assembled several parcels, where appropriate, and sold it. Subsequently, more and more domaines started to mature, bottle and market the wines themselves. Meanwhile many merchants had seized the opportunity to increase their own estates, so that, particularly at the top end, they were more or less self-sufficient. Back in the 1970s, and earlier, there were barely a couple of dozen growers or so – one thinks of Rousseau, Dujac, the Domaine de la Romanée-Conti, Gouges, Lafarge and Leflaive - who did not sell in bulk. Many of today's super-stars only bottled a token quantity, and were unknown even to the most perspicacious merchant or journalist.

9m 20h ago

 Mark Beaven , Pro (United States)  tasted  1 wines  from  Domaine Leroy . In a tasting of  19 wines 

Moet Hennesy and Mark Holiday Tasting 

9m 8d ago

 Ken Gargett, Wine Writer (Australia)  tasted  1 wines  from  Domaine Leroy . In a tasting of  15 wines 

A perfect Grange 1971 -100Points. 

It's not the first time the 1971 Grange has bettered the French at their own game. In 1979, Penfolds caused a sensation in France when the upstart Australian winery topped the Gault-Millau Wine Olympiad in Paris. The 1971 Grange beat some of the best Rhone wines ever made.

The judging panel contemplates the best wines the 1970s had to offer. 
"If you had to point to a wine which fulfilled the ambitions of Grange it would have to be the 1971," Schubert remarked in 1993, just months before he passed away.

According to the tasting notes, the 1971 Grange is "medium deep brick red" and "an immensely complex and mature wine with lifted smoked meat, dark chocolate, mocha and liquorice aromas".

The 1971 Grange is a blend of 87 per cent shiraz and 13 per cent cabernet sauvignon grapes, which were sourced from the Kalimna Vineyard in the Barossa Valley, and Magill Estate in Adelaide, Clare Valley and Coonawarra. The wine has an unusually low alcohol of around 12.3 per cent, which may have helped contribute to its incredible longevity.



9m 21d ago

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  9 wines  from  Domaine Leroy . In a tasting of  14 wines 

2011 Domaine Leroy Vosne-Romanée 1er Cru Les Boudots:
Bright ruby. Fruity and almost smoky minerals beneath, nuanced, layered and gorgeous nose, tender. Fresh acidity, ripe tannins. Soft and gentle texture, elegant if a bit biting inntje finish, long. 94p

9m 25d ago

 Mark Beaven , Pro (United States)  tasted  1 wines  from  Domaine Leroy . In a tasting of  118 wines 

BF Post-Bday Marathon Tasting with White Truffle Twist + Elvis - 118 wines!

10m 29d ago

 Chris May / Wine Dealer, Pro (Netherlands)  tasted  1 wines  from  Domaine Leroy . In a tasting of  33 wines 

“Some of the greates wines I have tasted during 2016.”

1y 20d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  2 wines  from  Domaine Leroy . In a tasting of  17 wines 

“It was Saturday night, a seemingly improbable Day Two of this Bacchanalian extravaganza. The Rev was one day older, and we were all very much wiser thanks to the incredible array of once in a lifetime wines experienced the night before. There was not much more to do except do it again.”

1y 1m ago

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