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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96 pts. and median of 96 pts. in 17 notes) - hiding notes with no text | | | Tasted by fclarity on 2/25/2024 & rated 97 points: Tasted blind, this wine had a deep purple/red center and puce rims. The high- intensity nose put forth notes of cola, violets, minerals, and plums.
In the mouth, this wine was gorgeously balanced with loads of fruit, rounded tannin, firm acidity, and excellent length.
This was a stunning bottle that was obviously still too young to show all its majesty. It is a shoe-in to pick up a couple points in 10 years. Could it be perfect? (409 views) | | | Tasted by The Vines That Bind on 4/24/2021 & rated 98 points: This is probably my favourite wine of the night out of some outrageous ‘99s including Leroy Chambertin. I am starting to get a better handle on RSV’s racy, flashy, floral, and highly showy character and I think this bottle demonstrates how well this vineyard works with Leroy’s lush and opulent style. This wine is in your face but is elegant, super floral and perfumed, and extremely beautiful all around. Palate is lush and intense but never overwhelming. This renders a ’99 DRC RSV alongside quiet (contextually). A perfect matchup between producer and site here, and the vintage is working out ideally as well. Harmonized. Terrific and really renewing my excitement for Leroy. [1222/2937] (1760 views) | | | Tasted by fcxj on 6/4/2020 & rated 94 points: Aromatics less explosive than usual. Michael said is this de-stemmed, maybe Rousseau? That says something. Robust palate, but in context where almost everything I drank felt a bit heavy and unbalance tonight. (1412/2937) (1834 views) | | | Tasted by hprphf on 9/5/2019 & rated 96 points: Acker 2019/09; 9/5/2019-9/7/2019 (Le Bernardin Prive, Marea): 0315/2937. Really great funky Leroy nose but so much depth enchanted with dark fruit and meat. Mellow, linear and structured. 96 (2413 views) | | | Tasted by fcxj on 5/4/2019 & rated 96 points: 1999 DRC Horizontal. Smoke and stems, kaleidoscope aromatics that perhaps lacks elegance of best examples. Beast of a wine that shreds the DRC with its intensity. (146/2937) (2108 views) | | | Tasted by Jeremy Holmes on 10/9/2018: Extraordinary purity, with a core of deep black cherry fruit. There’s some Chinese 5 spice powder and a little smoke. It is luscious, with velvety texture and fabulous precision. It continues to build and fans out on the finish, leaving a calling card of fruit, mineral and flora. (2110 views) | | | Tasted by bthatton on 7/15/2018 & rated 98 points: Stunning. I can't imagine this juice ever being more harmonized than in this very moment. The secondary aromas provide a subtle platform for the feminine, Amoureuses like finesse and long, Vosne spice laced finish. (1527 views) | | | Tasted by fcxj on 10/4/2017 & rated 98 points: NM DRC v L RSV R dinner. Whatever failings this wine had have been integrated. Compared to DRC 99 RSV, more intensity and balance of flavors. Loved stemminess, complexity, acidity and red-fruited nature. Just a complete wine, hard to put down. (725/2937) (2338 views) | | | Tasted by dcwino on 8/8/2014 & rated 98 points: Baller dinner honoring Chicago winos -- 99 La Tache, 99 Leroy RSV, 07 SE & etc (The Grill Room at Capella Hotel Georgetown): This has to be the most complete and hedonistic wine of the flight at the moment. Expressive nose displaying perfectly ripe red and black fruits, powder sugar, candied lavender petals, dark spices, a hint of soy, tree bark, stem and earth. Excellent concentration, youthful yet perfectly harmonious palate, intense dark berry driven palate impression, tannins masked by intense sweet fruits and seamless finish that lasts. Noticeable Leroy signatures, ie intense sweet fruits, floral, baking spices and etc. Really hedonistic wine. (5574 views) | | | Tasted by Burgundy Al on 6/6/2013 & rated 97 points: Leroy Dinner (Grace - Chicago IL): Open approx 3 1/2 hours before serving, about half of that in decanter. Baking spice aromas with cross-section of red and black cherries. Firm black cherry and blackberry flavors, lots of power and concentration, beautifully supported with great structure, yet everything in balance and harmony start-to-finish. wow! (7226 views) | | | Tasted by Burgundy Al on 11/25/2011 & rated 96 points: Friday after Thanksgiving (FAT) (Palm Beach Gardens FL): Great combination on nose of red and black cherry, cinnamon, cloves and other spice with a lovely floral contribution. Palate was more black fruit with same Asian spice blend. Long and powerful, most people preferred this to the 1998 vintage also served, while I slightly preferred the998 for its amazing floral aromoatics. This 1999, however, will outlast the 1998 and probably continue to improve for another decade, then drink beautifully to 2035 or later. (6799 views) | | | Tasted by psmith on 11/25/2011 & rated 96 points: Friday after Thanksgiving (Palm Beach, FL): Delicious. Still very young, with sexy red fruits and floral/spicy notes. Not quite the completeness of the '98 on the palate, but still great length and density framed by a firm structure. (5585 views) | | | Tasted by ricknat1 on 10/14/2010 & rated 93 points: DRC Versus Leroy with the Burghound (RSV and Richebourg) (Bouley): Powerful, youthful, in your face Leroy signature. Richer than the DRC now, but I think the DRC will be the better wine (6629 views) | | | Tasted by MatthewF on 3/2/2009 & rated 96 points: Romanee St. Vivant Dinner at Sepia (Chicago IL): An opaque color. Intense aromatics of blue and black fruit with asian spice and a great toasty element. Rich on the palate with fantastic length and wonderful grip. Kept getting better and better of the course of an hour or so. An incredible wine that was way too young, but fun to try now. (3380 views) | | | Tasted by Burgundy Al on 3/2/2009 & rated 96 points: Romanee St.-Vivant Dinner (Sepia - Chicago IL): This was close behind the 1998 for WOTN, but most of the group felt it had the greatest long-term potential. This will be an amazing wine to have in another 15 years. Black and red fruit with great baking spice. It was similar to the ’98 but with more structure, slightly darker, denser fruit and more tannins that were nicely balanced by acidity. Amazing length. (4623 views) | | | Tasted by d'Auvenay on 9/10/2008 & rated 95 points: Vertical 93, 96 and 99. Preference is 93 and 99, then 96. (822 views) | | | Tasted by Burgundy Al on 11/1/2006 & rated 92 points: Leroy Grand Cru 1955-2003 with Lalou Bize-Leroy and Christie's (St. Regis Hotel - New York, NY): From Leroy's cellar. Great dark fruit and spice on the nose. Much like the 1996, this was possibly shut down a bit tonight. Fruit came across as somewhat hidden behind both this wine's tannins and acidity. Every component seems superb, but not in balance yet tonight. Same on the finish, which also didn't show the depth I hoped for or expected. (2468 views) |
| By Neal Martin
Vinous, Compare & Contrast - DRC & Leroy (Jun 2019) (6/1/2019)
(Domaine Leroy Romanée-saint-vivant Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Eternal Leroy: 1937-2010 (Oct 2018) (10/1/2018)
(Domaine Leroy Romanée Saint-vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/6/2018)
(Dom Leroy, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/14/2010)
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, A Week of Golden Cellar Drinking (11/3/2007)
(Leroy Romanee St. Vivant) Login and sign up and see review text. | By Allen Meadows
Burghound (4/19/2007)
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The Romanee St. Vivant Marathon (2/6/2005)
(Romanee St. Vivant Leroy) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine Leroy Romanee Saint Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2001, Issue #1
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Leroy Romanée St. Vivant Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and Vintage Tastings. (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 Nuits on weinlagen.info |
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