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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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56 different wines with 279 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.

 Hiroshi Ishida, Sommelier (Japan)  tasted  15 wines  from  Domaine Leroy . In a tasting of  15 wines 

Domaine Leroy tasting at Tokyo.

3d 23h ago

 Jeannie Cho Lee MW, Pro (China)  tasted  14 wines  from  Domaine Leroy . In a tasting of  16 wines 

Domain Leroy Richebourg 1955 / 100p / Wonderful generosity and ripeness on this Richebourg that is incredibly powerful on the palate. Exuberant, intense and explosive on the palate with such youthfulness that if tasted blind, no one would guess it to be a 1955. Sweet dried fruits and flowers on the palate with a salinity on the incredibly long finish.

5d 19h ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  5 wines  from  Domaine Leroy . In a tasting of  27 wines 

The signature, deep, dark spice of Leroy was evident immediately. Brian hailed it as ‘the best flight.’ The 2001 was solid but lost a step in the glass. The 2000 outboxed its weight class; this was so rich for a 2000. It also outclassed the 2001 with its deep, heavy, rich and pleasing fruit. The 1996 was classic. It has always been a great vintage for Leroy as her style plays well into the highly acidic profile of 1996. The 1990 got another ‘solid’ from me, but the Richebourg seized hold off the flight immediately. It was just better than all the rest.

20d 17h ago

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  1 wines  from  Domaine Leroy . In a tasting of  66 wines 

1957 Biondi Santi, Brunello di Montalcino Riserva; Or at least that was what is was sold as. The white label was a mystery, as the Riserva's has always had black labels. After contacting Biondi-Santi, and sending pictures of capsule, labels and bottle, the conclusion from Franco Biondi Santi himself is that it is probably a fake. (Fantastic responce and support by the way) Biondi Santi feels it could be a wine from them, that has been "poshed" up a bit. The bottle is correct with correct marking in the bottom, labels are correct, even capsule, but the two last are not correct put together.
White label is consistent with the wine that today would be the Rosso di Montalcino. Back in the fiftie's, this was called Brunello as well, as Rosso is a newer expression. The number match a 57 Riserva on the neck label, so the probable cause of events, is that some one has had a Rosso, and then glued on a Riserva neck label and changed the capsule. So at least it could be a wine from the estate in the bottle, even if of lesser quality.
Cork pulled, it was not that long, and stated Biondi Santi, Montalcino, with no vintage stated. Old cork, soaked. C level fill, meaning mid shoulders, brick with orange rim. Earthy, some cherries, dry leather. some metallic notes. Lean acidic, sour, ok length.

21d 23h ago

 Clive Coates / MW, Wine Writer (France)  tasted  1 wines  from  Domaine Leroy . In a tasting of  10 wines 

Riesling, Clos Saint Hune, 1985, Trimbach For a change, a wine from Alsace – but what a wine! The Clos Sainte Hune comes from the limestone grand cru of Rosacker in Hunawihr, just down the road from the Trimbach headquarters in Ribeauvillé. I have always contended that fine old riesling is the best wine to drink with smoked salmon, and so I picked out one of my last bottles of the 1985 for Christmas. Fully mature, of course, but with splendid energy and depth. Very delicious indeed. While more and more fine white Burgundies, even those not prematurely oxidised, seem to give up the ghost after a dozen or so vintages, it is gratifying to be able to worship at the other end of a glass of a vigorous (almost) thirty year old riesling.

1m 19d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Domaine Leroy . In a tasting of  25 wines 

Upon 2018’s arrival, I had a few resolutions I set for myself, but only one that relates to what you are reading right now: to keep current with my wine tasting notes. 

I thought about it, and came up with a simple solution: to write up three notes a day.  Seems easy enough, right?  Ten to fifteen minutes a day, and I could have myself 1000 published wine notes a year.  The consumed bottles are there, trust me.  Well, January has almost come and gone, and I still need to resolve my resolution.  Work and family have not left much time on the table.  So here is my attempt to get current with January, and start my resolution in February.  I know I will be in a big hole very quickly, as our Grande Fete de Bourgogne from February 3-9 will see an enormous amount of great Red Burgundies get consumed. 

My first great wine weekend of 2018 was in Los Angeles, where the most magical weekend occurred thanks to The Rev.  This was no ordinary weekend, as The Rev finally got married after 57 years of that single life.  Congrats again brother!  And The Rev doesn’t have ordinary friends either, including a band of merry wine collectors that flocked together all weekend amongst his starry friends. 

2m 24d ago

 Jeannie Cho Lee MW, Pro (China)  tasted  4 wines  from  Domaine Leroy . In a tasting of  4 wines 

Domaine Leroy Musigny 2012 / A silky, very fine Musigny that whispers and reveals intricate details as the wine swirls in the glass. This is a celebration of flowers, red berry fruits and lovely minerality. This is one of the best Musignys produced in this vintage; a wine that combines both finesse and amazing concentration. Only 2 barrels of this wine was made in 2005.

3m 1h ago

 Clive Coates / MW, Wine Writer (France)  tasted  3 wines  from  Domaine Leroy . In a tasting of  39 wines 

But by and large the 2009 weather conditions could hardly have been better. August especially, in contrast to recent years, was magnificent. Remember the old saying 'Août fait le moût' (August makes (creates) the must). September was warm with a drying north wind, preserving the acidities which in the light of the fine weather and generous harvest might have begun to sink to levels close to dangerously low. In fact though these levels were not by any means high, apparently the pHs are quite normal. The fruit was so healthy it was hardly necessary to do a triage.

4m 3d ago

 Clive Coates / MW, Wine Writer (France)  tasted  5 wines  from  Domaine Leroy . In a tasting of  51 wines 

Romanée-Conti, Domaine de la Romanée-Conti 2009 / Just a little less colour than the Tache. Not a lot on the nose at present. You have to go searching for it. What there is is very poised and very harmonious as well as being very complex and classy. The fruit is more red flavoured than the Tache. Marvelously fine and intense. Really quite excellent. 20 points

4m 22d ago

 Jeannie Cho Lee MW, Pro (China)  tasted  6 wines  from  Domaine Leroy . In a tasting of  16 wines 

Lalou Bize-Leroy is often referred to as the Queen of Burgundy. She is a trailblazer who has been involved in the wine business since 1955. She joined her father in the negociant business when her father was running Domaine de la Romanee-Conti (DRC). She was co-manager of DRC until 1992 and since then she has focused on both her family’s negociant business as well as Domaine Leroy for which she is renowned.

5m 2d ago

 Ashley Lam, Wine Lover (Hong Kong SAR China)  tasted  1 wines  from  Domaine Leroy . In a tasting of  2 wines 

Quite often we sometimes don't truely acquire the enjoyment from the bottle of great wine made by sophisticated/talented maker. Those two bottles taught me a good lesson last Friday. Time and patience are the keys to let them express thoroughly the characters and spectecular art work of wine makers.

In particular Leroy Meursault was a typically good example. At the beginning, the nose and taste were humble while the magnificent characteristics were encapsulated. Obviously the fundamental sensation was very pleasant and somewhat like a very delicious summer drink right after work. Unfortunately, those satisfaction and complexity did not justify the price. However, the stunning effect suddenly surprised you after breathing in the glass. Temperature increase over time also enrich bouquet and depth those factors transformed the wine into different level. La Mission Haut-Brion also showed some similarities despite it was not as exaggerated as the white wine.

a volte veramente non possiamo acquisire di godimento dal un bottiglia vino grande che sia fatto da enologia talento. quelli due bottiglie mi ha insegnato una lezione.  lo tempo e la pazienza quindi sono le chiave per riuscire a esprimere completamente i loro caratteri dei vini. ed anche all'arte spectacolo di produttore. 

in particolare Leroy Meursault è stato una tipica ben esempio. innanzitutto il naso e gusto sono stati modesti, mentre i caratteristiche magnifici sono stati incapsulato. ovviamente la sensazione fondamentale era molto piacevole e magari una bevanda deliziosa per l'estate dopo lavoro. purtroppo che la soddisfazione e complessità non è giudificato per il prezzo. però dopo la respirazione del vino nel bicchiere, all'improvviso vi da un grande vino splendido. di aumentare alla temperatura, la situazione trasforma il vino arrivato a livello molto alto che da tanto bouquet ricco e profondità. La Mission Haut-Brion ancora ha dimostrato quelcosa simile nonostante non era come esagerato di vino bianco.

Drinking me Slowly

5m 21d ago

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