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  • Weather

    16° C Broken clouds
  • Time

    19:26 PM
  • Wine average?

    95 Tb
  • Country Ranking?

    88
  • Region Ranking?

    24
  • Popularity ranking?

    134

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 84 vintages

Highlights

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Wine Moments

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

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  1 wines  from  Maison Leroy . In a tasting of  20 wines 

2011 Quintorelli Giusseppe Amarone della Valpolicella Classico – A lighter more elegant Amarone that is beautifully composed, well balanced with a lingering finish. The magic of this wine is the lightness which belies its intensity and concentration. Long finish with layers of floral notes that surfaces at the end.

1y 10m ago

 Allen Meadows / BWW2022 - Best Burgundy Critic of the World, Wine Writer (United States)  tasted  1 wines  from  Maison Leroy . In a tasting of  50 wines 

Montrachet - Vintage 2005 Domaine de la Romanée Conti
“An opulent, ripe and moderately oaked in-your-face nose explodes from the glass, bringing incredibly com- plex and layered aromas that run from floral, citrus, spice and a full range of white and yellow fruit notes that complement to perfection the lush, rich and amazingly concentrated broad-scaled flavors that are underpinned by an intense minerality and a palate staining finish of simply unbelievable length. At this young stage, this is a massive Montrachet that is long on power and muscle and while it’s not as elegant as say the 2000, 2002 or 2004 versions, I believe that the refinement one typically finds in this wine will come in time. In sum, for sheer vi- nous fireworks, this is hard to beat and to call it a “wow” wine would be a considerable understatement. However, note that plenty of time will be required and it will be one of the longest-lived vintages in recent memory. A great, great effort.”(98pts BH)

2y 6m ago

 Maison Leroy  has updated producer and wine information

4y 1m ago

 David Francis, Sommelier (United States)  tasted  1 wines  from  Maison Leroy . In a tasting of  8 wines 

The 2005 Romanee St.-Vivant offers a bright and energetic personality, with meaty, musky, smoky and faintly fungal aromas, ample black fruit and beef marrow on the palate, and a tightly-stitched structure. I suspect this needs to recover from its very recent bottling, but even so the finish is satisfyingly long.

4y 2m ago

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  5 wines  from  Maison Leroy . In a tasting of  11 wines 

Domaine Leroy Les Beaux Monts Vosne-Romanee 2012 / A seductive wine that is clearly filled with power and concentration yet wrapped around sumptuous, velvety tannins and firm acidity. There are plenty of dark berry and violet flavours that changes in the glass. Very long finish. An intense, energetic wine with a long life ahead. Tasted in: Burgundy, France. Maturity: Young. 97p

4y 4m ago

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  10 wines  from  Maison 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.

4y 10m ago

 Christer Byklum , Wine Writer (Norway)  tasted  1 wines  from  Maison Leroy . In a tasting of  100 wines 

1928 Château d'Yquem; Huge expectations, the best wine I've had, 28 Suduiraut, if there is a wine to beat it..... Difficult to read label, cork states quite clearly Yquem, Lur-Saluces, 1928. B/C level fill, above mid shoulders. Pale amber with broad green yellow rim. Nuts, apricots, apple, lemon, raisins, minerals and even schistes. A glorious, layered and transparent in the best sence of the word mix of mature and more youthfull flavours. Perfect balance in a different league, great acidity, such finesse, pineapples comming to join the elegant party, even coconut and papaya, acidity is tender, doing its job gracefully like the queen greeting her guests. Gorgeous length. Minutes again. But this bottle do not beat the Suduiraut, and that is mainly because of the Suduirauts length and even better freshness. The 28's seems to be marvels! 99

4y 10m ago

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  1 wines  from  Maison Leroy . In a tasting of  29 wines 

Domaine Leroy vintage 2015 / Chambertin 2015:This magnificent Chambertin nearly brougt tears to my eyes. The wine has depth, stature, and an incredible presence on the palate. There is focused minerality, dark berries and savory herbs and earth that mingle on palate. Despite the power and generosity of this wine, there is finesse and the finish of a great Burgundy. The wine is complete, incredibly complex, with a persistent finish. Magnificent! Only 2 barrels made in 2015. 100 points

4y 11m ago

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

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

5y 5m ago

 Jeannie Cho Lee MW, Wine Writer (South Korea)  tasted  1 wines  from  Maison Leroy . In a tasting of  10 wines 

"MY TOP 10 WINES OF THE 2016"

5y 7m ago

 Christer Byklum , Wine Writer (Norway)  tasted  18 wines  from  Maison 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

5y 9m ago

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