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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.3 pts. and median of 96 pts. in 13 notes) - hiding notes with no text | | | Tasted by hprphf on 7/3/2023 & rated 96 points: 02632 + 02637/3923. Hauntingly lifted and precise aromatics, cherry, dark red fruit, rose petal, potpourri, lightly earthy, woody, grassy, meadow, citrus, vanilla, candied. Surprisingly accessible, displaying layers of complexities on both nose and palate with enough air. Racy, clean, powerful yet weightless. Stunning, one of my favorite wines from her for a reason. 95-96 (704 views) | | | Tasted by fcxj on 12/17/2021 & rated 96 points: Genuinely excellent with immediate Leroy stink, that signature reduction which gave way to stemmy aromatic profile then minor coffee notes as with many of her 2009s. Palate is pure, sweet, red fruited hedonism with an airiness reflecting upper slope pedigree albeit not quite the load bearing weight of her grand cru. These need a lot of air. (1437/3923) (1351 views) | | | Tasted by blacktruffle on 10/14/2019 & rated 97 points: This wine continues to deliver on all fronts. The stems have blended with the tannins a bit more, and are more seamless. Dark berry liquor covered with coffee and chocolate. Minerals galore. Drinkable now. (2154 views) | | | Tasted by Jeongyahn on 2/25/2019 & rated 97 points: Black fruit, Walnut shell, Roasted Coffee
Oriental Spices, Rose Petals, Black Truffle
Powerful dry extract, Saline mineral
Velvety texture and Hugely Long Finish
It was so good to drink now, contrary to my expectations.
Powerful and Depth compared to Beaux Monts 09
It will age beatifully 30+ years, Masterpiece! (2011 views) | | | Tasted by RayOB on 9/7/2017 & rated 91 points: Drank at 67PM
Rich with lots of dark fruits. Opens up after a hour or two. Still very young (3154 views) | | | Tasted by Burgundy Al on 3/11/2017: La Paulée de New York Gala Dinner (Pier Sixty - New York NY): Late night, small glass, brief note. Ultra rich and hedonistic in the best possible ways. (3706 views) | | | Tasted by fcxj on 3/11/2017 & rated 92 points: Paulee. Very reductive and remains super tannic. Some sweetness developed on palate with time. (3177 views) | | | Tasted by noppakit s. on 8/19/2016 & rated 96 points: Woww...
Very seductive nose of Leroy, great balance and delicious. I almost can't stop drinking it.
Young but full of passions and good to drink at the moment.
Aftertaste is big and long finish, better than many Grand Cru from other producers.
Stunning !! (3340 views) | | | Tasted by blacktruffle on 7/21/2016 & rated 97 points: I raised my score as this wine has been consistently amazing. Madame Lalou-Bize created a masterpiece from Les Boudots in 2009. The energy and the focus alone are worth pursuing. This wine is enjoyable today, and it is just a matter of time before the velvety tannins start to resolve and add even more complexity. (2554 views) | | | Tasted by blacktruffle on 5/6/2016 & rated 96 points: This wine continues to amaze me. What a beautiful focused musky and animale nose of ripe dark berries and flowers! Savory and saline notes of coffee, chocolate on the palate balanced by perfect acidity. Grand cru quality and one of my favorite wines for drinking right now. Very long finish. The fine tannins are masked by the abundant ripe fruit but still make an appearance at the very end. You could drink this wine today, but better give it some time. (1683 views) | | | Tasted by AHVinoFile on 10/22/2015 & rated 95 points: [PWS' Domaines Leroy and d'Auvenay Dinner at Bellota Restaurant, Melbourne] Translucent medium deep crimson, purple hue. Black cherry blackberry bouquet with earth, dark plum, cassis, kirsch, dried dates & blackcurrants, licorice, spices & fully absorbed oak notes. Medium full plus, deep, dense, intense, lush & opulent black fruit flavors of delightful weight & velvety texture that obfuscated the substantial submerged ripe tannins, massive dry extracts & fine balancing acidity; another GC-quality wine of serious profundity, superb mouthfeel & captivating tension. Long plush & refined finish. (95.5) (1268 views) | | | Tasted by Jeremy Holmes on 5/27/2011: A little reduced but plenty going on with notes of iron, ginger and red and black fruits. It is really expansive in the mouth, coating every crevice with a sensual elixir and then leaving a mineral calling card once the 57.556 second length finishes. (2860 views) | | | Tasted by Burgundy Al on 9/9/2010: Domaine Leroy Cellar Visit and Tasting (Vosne-Romanee): Barrel tasting at Domaine Leroy. Less floral, more spicy on the nose, with incredibly dense black fruit. Palate shows similar flavors of blackberry close to the border of being jammy. Dense fruit shows massive minerality from the middle through to the finish. (4111 views) |
| By Clive Coates MW
Decanter, Clive Coates - Domaine Leroy (6/10/2015)
(Domaine Leroy, Nuits-St-Georges, 1er Cru Boudots, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine Leroy Nuits St. Georges "Aux Boudots" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/5/2011)
(Dom Leroy, Aux Boudots Premier Cru Nuits-St-Georges Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Burghound and JancisRobinson.com. (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.Les Boudots On Weinlagen.infoFrance 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.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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