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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 13 notes) - hiding notes with no text | | | Tasted by Bernt Olav on 1/23/2016 & rated 94 points: Denne fikk 3 timer i åpen flaske og smakte litt underveis, ble bedre med luft. Fargen er rød oransje og litt "cloudy". Moden aroma med preg av løv, "høst i skogen", fiken, cummin, støv, sursøt frukt, I munnen er den myk og moden, men har fremdeles tydelig syre. Den treffer bredt i anslaget. Smaken følger aroma. Sitter lenge. Man kan lure på hvorfor det ikke er flere i burgund som prøver å lære av madame Leroy når hun kan lage viner som dette i Savigny. Fungerte utmerket til "kylling med 40 hvitløksfed".
En halv flaske av vinen ble satt bort i 5 timer og den var enda bedre da, mykere, bedre balanse, litt "søtere" frukt. Viser ingen tegn til at den taper seg. (2528 views) | | | Tasted by johnh1001 on 10/12/2013 & rated 94 points: As usual I go into this with my Leroy bias, but even trying to look past it, this was an excellent bottle and a nice surprise. Started out a little funky on the nose, but over a couple hours it revealed more and more bright red fruit, spice a serious mineral streak. Same on the palate with great grip and brightness. The finish got longer and longer. (3762 views) | | | Tasted by Bernt Olav on 5/26/2013 & rated 93 points: Igjen en strålende flaske! Denne har den samme forførende frukten med silkemyk sødme og tydelig syre i finish, noe som gjør denne til en flott matvin. (3881 views) | | | Tasted by Bernt Olav on 4/6/2013 & rated 93 points: Samme som forrige flaske! (3955 views) | | | Tasted by Bernt Olav on 3/23/2013 & rated 93 points: Min fasinasjon for madame Leroy bare øker. Støtter Clayfu i at det er søte røde bær og krydder som jeg aldri har funnet i andre Savigny tidligere. Myk og kjølig pinot frukt med en sødme jeg bare har funnet i Vosne tidligere. Flott lengde. Dette er Savigny på Grand Cru nivå. Utrolig glad det er to flasker til i kjelleren. (3924 views) | | | Tasted by clayfu on 1/20/2013: As always that wonderful Leroy nose, damp earth, sweet red berries, and spice. On the palate it took a bit to open up as the mid palate rang hollow as the initial hit was brilliant fruit but it faded away quickly as the acidity overpowered that primary fruit. After a hour and a half the fruit bloomed as the fruit become ripe and obvious as the silky texture balanced well with the earthy secondary characteristics running through the finish. Didn't have the concentration of the prior bottles, but drinking well. (3096 views) | | | Tasted by Burgundy Al on 6/15/2011 & rated 89 points: Classic Leroy aromatics to start but showing a bit older for a 1998. Mostly black cherry and blackberry, this showed lots of ripe fruit with a bit more sweetness than I expected. I'd be drinking this over the next few years, I think the ripeness worked better when this wine was younger with more energy. (2075 views) | | | Tasted by clayfu on 12/20/2010 & rated 92 points: Note is very similar to my previous one, but I picked up more wood on the back palate that later gave way to cool soft acidity. But otherwise, typical silky smooth texture on the palate with everything perfectly balanced in a restrained sense. Does show a certain degree of ripeness but still good. I'd say on the more austere side flavor wise. (2488 views) | | | Tasted by clayfu on 10/30/2010: The nose on leroy is so utterly distinctive with a mix of prominent black and red fruit with a beautiful underlying moss that just shoots out of the glass. The palate is silky and long and the finish just goes on and on. I love the "roundness" of the structure on this wine as the flavors just envelop and coat your mouth. I <3 Leroy at all vintages and all areas. (2467 views) | | | Tasted by Rupert on 10/30/2008: Burgundy Pairs (Le Colombier, London): This too had a curry powder nose like the Vignots, but this was altogether more expressive, quite classical (2680 views) | | | Tasted by Keith Levenberg on 6/14/2008 & rated 92 points: Beautiful stuff. Round, balanced, vibrant fruit and fine cashmere tannins - more '99 in character than '98. (2212 views) | | | Tasted by Jeremy Holmes on 11/22/2004: Very fragrant aromas of wet earth, pine needle sap and red berries. There was quite a bit of new wood still evident contributing a cinnamon and clove spice character. The palate was soft and lush with a lovely lacey texture and plenty of rich concentrated fruit. Whilst slick and modern in style this red Burgundy provided immense drinking pleasure and partnered a Coq au Vin beautifully. (1163 views) |
| By Stephen Tanzer
Vinous, March/April 2000, IWC Issue #89
(Domaine Leroy Savigny Les Beaune Les Narbantons) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Leroy Savigny-lès-Beaune "Les Narbantons" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Domaine Leroy Producer website
Domaine Leroy is a negociant/wine producer based in the Côte de Nuits region of Burgundy. It makes a range of wines from Pinot Noir that comes from some of the most iconic vineyards in the world, including Le Chambertin, Musigny, Clos de Vougeot and Romanée-Saint-Vivant, and is second only to Domaine de la Romanée-Conti in terms of price and quality. Those wines made from estate grown fruit are sold under the Domaine Leroy label.
The domaine was founded by Francois Leroy, a wine merchant based in Auxey-Duresses, in 1868. It was expanded under his son Joseph and grandson Henri throughout the early 1900s, and in 1942, Henri Leroy was involved with the purchase of Domaine de la Romanée-Conti alongside Edmond Gaudin de Villaine. Leroy and Villaine saw massive potential in the plots and vines DRC already held and, rather than see the domaine split up among various proprietors, decided to buy it together.
In 1974, Henri's daughter Lalou Leroy took over this co-management of DRC alongside Aubert de Villaine; she had also inherited Maison Leroy from her father after his death in 1980. Leroy left Domaine de la Romanée-Conti in 1991 following a dispute with Villaine, and began to focus on her own domaine.
Domaine Leroy was expanded in 1988 with the purchase of estates in Vosne-Romanée and Gevrey-Chambertin, and with 21 hectares (52 acres) of vineyards, became a domaine. These holdings include plots in several grand cru sites in the Côte de Nuit, as well as in Corton, plots in eight premier cru vineyards, and vineyards that fall under both village and regional appellations. While most of Domaine Leroy's wines are red, there are a few white wines made from Chardonnay and Aligoté as well.
Lalou Bize-Leroy also owns and directs Domaine d'Auvenay.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)
Vineyard maps on weinlagen.infoSavigny-lès-Beaune 1er CruFrom Wikipedia
The Village: Savigny-lès-Beaune lies between Beaune to the south and to the north Pernand-Vergelesses with Aloxe-Corton to the east. This vibrant little village is both picturesque and charming. The village dates to the Roman-Gallo Villa Saviniaci. Its twelfth century church, two châteaux, and similarly venerable homes surrounded by their vineyards, invite exploration. Moreover, many (12) of the walls of Savigny's edifices are engraved with wall inscriptions, often on the subject of wine. These date from about 1700 when monsieur de Migieu, who owned the Château de Savigny, had them engraved. One states: "Les vins de Savigny sont nourrissants, théologiques et morbifuges." ("The wines of Savigny are nourishing, theological and death-preventive.") This was doubtless inspired by the Vatican's impressive orders for Savigny's wines, which were far in excess of that needed to celebrate the mass. Today Savigny is village of 1,450 inhabitants (only twice the number from the 13th century!). It is well know for two annual festivals, the first is Bienvenue à Savigny (Welcome to Savigny) held the first weekend in May when most of the village winemakers open their doors for tasting. The second in mid July is Savigny en Tous Sens (Savigny in All Senses) when the village hosts a balade gourmande, featuring numerous village wines, that ends with a sit-down dinner at the Château. This event requires a ticket that can be obtained from the event web site http://www.savigny-entoussens.com/). Savigny is also the home to Cousinerie de Bourgogne, a society of approximately 200 devoted to the celebration of wine. The Wines: Savigny is the third largest producer of red wine in the Côte d'Or behind Beaune and Pommard. It also produces small amounts of whites, rosés, and crémants.
Savigny has no Grand Crus but more Premier Crus than any other village on the Côte d'Or. The village has 22 Premier Crus totaling 141.5 ha, split into two groups by the river Rhoin which runs through it from the Haut Côte down to the plain, those south of the village toward Beaune include les Rouvrettes, Redrescul, les Haut Jarron, La Dominode, les Jarron, les Narbantons, les Haut Marconnets, les Marconnets and those north of the village toward Pernand include Aux Guettes, Aux Clous, Aux Serpentières, Aux Gravains, Petites-Godeaux, les Charnières, les Talmettes, les Lavières, les Vergelesses, Batailière, les Basses-Vergelesses, Champ-Chevrey, and Aux Fourneaux. Savigny's vineyards show two distinct terroirs. Those to the north of the Rhoin face almost due south with full sun and are rich in limestones but with shallow soil, producing lighter, fruitier, faster-maturing wines; those to the south of Rhoin face almost due east (with 1-2 hours less sun) and are sandier with deep soil, producing fuller, more earthy, longer-lived wines. There are also 212.5 ha of village wines including Aux Grands Liards with its vines planted in 1913 and approaching their 100 year anniversary. The village also has 190 ha of regional burgundy vineyards. Of particular importance in the village is the production of crémants, which was started in 1825. The lesser central vineyards lie mostly along the bank of the little Rhoin River, which runs between the two Côtes of Savigny. |
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