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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.2 pts. and median of 96 pts. in 17 notes) - hiding notes with no text | | | Tasted by hprphf on 11/19/2023 & rated 96 points: Ye Paulee (Hao Noodle): 0366/2098. Sexy outward pure red and blue fruit, violet, rose petal, meaty, smoke. Stunning silkiness and layers with a focused drive forward. Exemplary Leroy RBG. 96-97 (732 views) | | | Tasted by johnh1001 on 11/18/2023 & rated 97 points: Gorgeous nose. Somehow nuanced for Leroy. Took a couple hours to really get going on the palace. Outstanding spice and the site and vintage made for a more masculine experience. This ended up far better than the 01 DRC we had next to it but they started out pretty close. (481 views) | | | Tasted by kr522 on 5/13/2021 & rated 92 points: something wasn't quite right...which refers more to the overall drinking experience than any noticeable flaw. the wine was a bit muddled both in its clarity and its subdued aromas/flavors. enjoyable but not performing like you'd expect. bottle from an impeccable source (1513 views) | | | Tasted by WineCraze90 on 4/28/2021 & rated 97 points: Wow wow wow what a treat this is! One of my favorite vintages of burgundy. Nothing much to say, pure perfection. Maybe the nose is just a tad too weak, but the palate is 100 points (1239 views) | | | Tasted by BaroloRob on 10/9/2019 & rated 97 points: Beautiful nose. Surprisingly open. Not as powerful as some Leroy Richebourgs but had good length. Had some similarities to the 2001 Leroy RSV in the same flight. The Richebourg was deeper and the RSV was more precise and feminine. (1388 views) | | | Tasted by Topper on 10/9/2019 & rated 96 points: A rare opportunity to taste Leroy Richebourg and RSV from the same vintage side by side over the course of a long dinner. This vintage allowed the wines to show the Leroy house style but also the distinctive terroir of the two vineyards. The Richebourg was rich, round and robust. Has so much going on that you just want to sip it over and over. Not as powerful as some other vintages of Lalou's Richebourg. Both wines were amazing and it was really a privilege to taste them together. Everyone loved both wines. At the end of the night, it was so hard to choose between the two (if one really needs to choose). The RSV got 4 of 7 votes from the group and the Richebourg the other three. (1766 views) | | | Tasted by Alex G. on 12/15/2017: Flowers, soap, meaty undertone on the nose. Chalky mineral and plum on the palate, hoisin. Medium dark color. Huge and precise simultaneously. (2022 views) | | | Tasted by galenico on 11/23/2017 & rated 97 points: RICHEBOURG DA VINOGODI: Opaco, nebuloso, si sente sempre tanto la paprika cara a Madama.
Ha tanto di tutto, è maturo in bocca e si amplifica corrodendo le mucose. Concentrato, acido, ma equilibratissimo.
Il frutto maschera la gioventù e lo rende quasi setoso, ma resta il tannino graffiante del Richebourg.
In quest' annata di grande classe a Vosne, vince il terroir ed esce l' acidità e il tannino della vigna, più che la mano di Madama.
Il più maturo e complesso dei tre. Capolavoro assoluto (2806 views) | | | Tasted by fcxj on 10/4/2017 & rated 96 points: NM DRC v L RSV R dinner. Slight reductive start, then relative to DRC 01 Richebourg very delicate, feminine and red-fruited. Great lift and simply stunning to smell. Preferred to DRC, though some argued the bottle expressed Leroy more than Richebourg. (391/2098) (1887 views) | | | Tasted by Alex G. on 12/22/2016: Leroy Dinner at Binkley's (Phoenix, AZ): Dirty pretty classic Richebourg, this is structured and very young. I gave it time, and it barely budged. To be fair, this was the last wine after many and I may not have been at my best to evaluate. To me this is a wine to let sleep at least another decade, it's much too young and backward today. (2236 views) | | | Tasted by Paul S on 5/20/2015 & rated 97 points: 2001 Vosne-Romanée Grand Cru Dinner (Imperial Treasure Teochew, Takashimaya): It is hard to choose between the three truly special bottles of Richebourg in this flight, but if I were pushed, I would probably say the Leroy by a whisker. This was a monumental bottle, representing everything that is best in Madame’s wines. It had a captivating nose that wafted out of the glass in layer after layer of of ripe black cherries and sweeter red berries, herbs and spice, and deep draws of earth. Woah. Like the nose, the palate was deep, rich and thick, yet somehow also absolutely effortless, pure and transparent. The Richebourg muscle was clearly there, but it was so elegant and gentle in the way in inexorable filled the palate with deep flavours of dark cherries and berries, earth and mineral, and wafts of fragrant spice. This was a wine of stunning purity and finesse; hedonistic yet perfectly controlled, with an almost obsessive compulsive sense of perfection and balance – truly special. While drinking well now, I am quite sure this will last until just about forever. (4493 views) | | | Tasted by AMRS on 10/8/2013: Tasting facts: the wine took a 400 km ride 4 days before the tasting, uncorked 4 hours in advance.
The outstanding nose shows more power than I ever witnessed in a Burg, lots of ripe red fruit, liquor and some earthy notes. This was not addressable to begin with but after a while it became a very ripe full bodied powerful wine, with too much fruit for me today here. Very long and powerful, the most I had in a Burg. If you are a fan of big bold wines you will love it today, but for me it is just too early to drink it. In 10-15 years, the fruit level should decrease to what I expect of this one, and the earthy part will balance a great wine I guess for some decades. Try it from 2020 and drink to 2040 or later if you survive this long... my score today: 88 points, but potentially 94-96 within 1-2 decades. (2570 views) | | | Tasted by 83AJ on 2/24/2013 & rated 97 points: Intense nose and excellent fruit . Very unusual wine because the fruit sticks around for the entire dance card. A real treat! (2598 views) | | | Tasted by St Paul on 10/10/2011 & rated 96 points: What a sexy magical wine with its fresh and elegant style. Packed with red berries and perfume. Almost Chambolle like. Very feminin Richebourg. Fantastic length. A class act! (3183 views) | | | Tasted by gorm on 3/27/2010 & rated 96 points: Dinner at Søllerød Kro (Søllerød Kro): Muddy red - classic Leroy look. Spicy nose with soy, black tea and red berries. Seems a bit closed down but with great intensity and persistence. Drinks well but has even greater potential. (3559 views) | | | Tasted by Jossik on 11/20/2008 & rated 96 points: Guanto di ferro in pugno di velluto, frutto piû scuro e bocca più potente degli altri. Davvero profondissimo e con una lunghezza notevole. Molto intenso e carico per un pinot, ma privo di pesantezze (2531 views) | | | Tasted by Alex G. on 11/14/2008: Astoundingly spicy nose -- cinnamon, gingerbread, sandalwood. The aromas are so world class, you almost don't need to drink the wine. Dense, lush palate with black and red fruit. So many layers, so much depth. Color shows slight fading at the edges. This wine was surprisingly accessible. A beautiful monster. A (2109 views) |
| 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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