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  • Weather

    1° C Scattered clouds
  • Time

    01:09 AM
  • Wine average?

    95 Tb
  • Country Ranking?

    77
  • Region Ranking?

    23
  • Popularity ranking?

    144

History

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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Vineyards

SOIL: 

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.

 

PLANTS: 

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.

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Winemaking

IN THE FERMENTATION CAVE: 

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.

 

IN THE AGEING CAVE: 

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. 

 

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26 different wines with 88 vintages

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