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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 88 pts. in 21 notes) - hiding notes with no text | | | Tasted by acyso on 4/1/2017 & rated 88 points: HDH Burgundy Auction (Chicago, IL): Stanky in the way Leroy always is. The palate is a bit austere, earthy, and loaded with acid as the 2001 vintage is wont to be. Quite tart and perhaps a little bit more advanced than it ought to be. (2253 views) | | | Tasted by fcxj on 4/16/2016 & rated 90 points: Decent nose, then red fruit. (1848 views) | | | Tasted by fcxj on 3/13/2016 & rated 90 points: Classic red fruit aromas. Good balance and length. Enjoyable. (1884 views) | | | Tasted by Paul S on 7/2/2015 & rated 89 points: Dinner at Nude (Nude, MBFC, Singapore): Okay, but not great. This was very advanced, with a developed nose of dried cherries and berries, dried earth and a little sprinkle of brambly notes. The palate had the high acidity of the vintage, but the fruit had dropped off somewhat, leaving a blush of preserved cherries and berries trailing away into an orange peel finish with a little peck of tannins. Okay, but tired. This needs drinking up. (3233 views) | | | Tasted by thelostverse on 4/25/2015 & rated 90 points: Opened for dinner at Allred's after 4th Saturday group. The fourth time is the charm. The prior three bottles were complete crap and almost undrinkable. This was from another planet. Very elegant with soft red fruits and floral notes on the nose and palate. (2153 views) | | | Tasted by Dbrane on 9/3/2014 & rated 91 points: Popped and poured. This wine held its own and more after coming after a 2004 Trotanoy. Sweet aromatic red fruit dominates on the nose leading to a silky yet intense palate of matured cherries and strawberries. The aromas were simply mesmerizing. Very pure with stunning intensity and ending with a sappy finish. This is a wine I could not stop drinking. A quintessential power without weight. Judging from the other CT notes, there seems to be bottle variations but this bottle is no doubt punching above its level. (1930 views) | | | Tasted by Vino Me on 2/13/2014 & rated 83 points: Opened by LostVerse. No formal notes but thought this was a little funky with some faded fruit. 83 points. (1803 views) | | | Tasted by AllRed on 2/8/2014 & rated 85 points: Popped & poured. Faded crimson color with notes of red fruit and cherry with a nice funky undertone. Light-bodied and slightly tired, with cherry, iron and forest floor flavors. A bit acidic and short through the finish. 85-86 pts. (1515 views) | | | Tasted by thelostverse on 2/8/2014 & rated 60 points: Opened at Gourmet I. This wine just flat out sucks. Thankfully, I only have one left. These must be flawed, because there is no way others could rate this wine so highly. Based solely upon the 100 point system, this is in the avoid category of 50-69 - I split the difference only because I could smell something resembling fruit. (1610 views) | | | Tasted by AllRed on 2/17/2013 & rated 87 points: Aromas of earth and cherry follow through on the palate. 87-88 pts. (2061 views) | | | Tasted by thelostverse on 2/2/2013: Opened at Bill's and first bottle was badly corked. Allred had brought the same bottle so opened it. It was not corked, but it was not to my liking either. No sign of any fruit, tannin or acid. Perhaps need more time, but not sure if this will ever develop. No score from me. (1250 views) | | | Tasted by thelostverse on 2/2/2013 flawed bottle: Opened at Bill's for dinner. Badly corked. (1276 views) | | | Tasted by AllRed on 2/2/2013 flawed bottle: Corked. (1375 views) | | | Tasted by AllRed on 2/2/2013 & rated 88 points: There was a wet, black moldy funk underneath the capsule, but as is almost always the case, it meant nothing about the wine inside which was fine, if unremarkable. Dusty ruby color with a bit of bricking. Notes of cherries, mint and evergreen with a little funky undertone. The palate follows the bouquet, with a good amount of acid present. (1648 views) | | | Tasted by Gobi on 11/17/2012 & rated 92 points: A light colored translucent wine boasting a bright red core and slightly bricked rims. Initially the wine was tightly coiled showing aromas of wet hay, barnyard, and humid underbrush. After a while the nose opened up to aromas of cherries, raspberries, wild strawberries, black tea, leather, underbrush, smoke, with small hints of black pepper, and crushed stones. Much more impressive in the mouth than on the nose, showing a mid bodied structure with sour cherries, raspberries, and strawberries on the attack. The mid-palate shows a great amount of acidity, leading to a long finish dominated by flavors of roasted meats and black pepper. A very rustic wine with a delicate and focused style. (856 views) | | | Tasted by ruddy on 4/11/2009 & rated 92 points: My Birthday (Palate Food + Wine): Popped and poured. Initially, the nose is dominated by barnyard and peat moss, with some baking spice. A bit shut down after ten minutes, the fruit started to come out after about 30 minutes in the glass, but I couldn't follow the wine as long as I wanted to, as it was all gone. (2099 views) | | | Tasted by toomuchwine on 3/22/2008 & rated 87 points: Decent nose of bright cherries, but not a lot of complexity or body on the palate. This stayed the same for several hours and is a decent wine, but nothing to get excited about. Maison Leroy indeed. (1507 views) | | | Tasted by FakeAccount on 10/29/2007 & rated 87 points: No funk here... not much of anything... acidic on the palate and not giving much on the nose (some raspberries and red fruits), I will certainly wait another 5 years before trying again. If the acidity can die down and reveal the fruits undreneath, this could be a 90+ wine. (1577 views) | | | Tasted by RiojaGuru on 9/14/2007 & rated 85 points: Woah... funky. Give it five years to see if something a bit more normal will come out. (1832 views) |
| Maison Leroy Producer website
Maison Leroy was founded in 1868 and has been a negociant operation throughout its history. As a negociant, Maison Leroy purchases grapes, must (unfermented juice), and finished wine (both in barrel and in bottle) to finish (as appropriate) and place the Leroy label on. Leroy wines are ranked highly in the negociant hierarchy with many of the bottlings being very highly sought. This reputation comes from long-standing relationships that the Leroy family has in Burgundy. These relationships allow Maison Leroy to procure choice wines for the label. Bottlings vary from vintage to vintage, based upon what can be acquired at the quality levels required for the Leroy label. In addition to owning Maison Leroy, Lalou Bize-Leroy is proprietor of Domaine Leroy and Domaine D'Auvenay. Both of these Domaines produce wines from wholly-owned vineyards and are distinct from the Maison Leroy portfolio, despite label similarities between Maison and Domaine Leroy.
The Japanese luxury department store owner, Takashimaya, shaped a unique business alliance with Leroy in 1988. Takashimaya acquired 1/3 of the shares in Maison Leroy, provided the funding needed for Madame Leroy to establish Domaine Leroy and purchase Vosne-Romanée vineyards of Charles Noellat and Gevrey-Chambertin vineyards of Philippe-Rémy. Takashimaya is still co-owner of Maison Leroy and exclusive distributor to the important Japanese market. Some wines from Maison Leroy are only available in Japan.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
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