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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 12 notes) - hiding notes with no text | | | Tasted by johnh1001 on 1/20/2024 & rated 96 points: Soft open and insane spice and complexity. Textbook Leroy. Mature and gorgeous right now but this will go a long long time. An amazing achievement this vintage. (358 views) | | | Tasted by llink on 12/25/2020 & rated 94 points: Decanted for 2 hours. Soaring nose of brown baking spice, sandalwood and red cherry. More Vosne than NSG. Palate shows young, silky red fruits with medium intensity and ripe fruit. Easily mistaken for a 99 or an 02, this shows more Leroy character than 00 character. Plenty of life left, with no sign of age. In a word, enchanting. (1111 views) | | | Tasted by Biglama on 5/7/2015 & rated 94 points: schitterend glas, altijd prijs, mooie aromatische neus, klein rood fruit, ook kruidig, finesse ten top (2779 views) | | | Tasted by acyso on 12/14/2013 & rated 93 points: HDH auction tasting at Tru (Chicago, IL): Very, very tight. Barely smells like anything right now. With some more air, that typical Leroy aroma comes out: earth, cherries, and a bit of brown baking spice. The palate is also very tight and isn't giving up very many of its secrets right now. There are notes of cherry and brown baking spice. Medium length, red-fruit-inflected finish. (4217 views) | | | Tasted by johnh1001 on 12/14/2013 & rated 93 points: Not a whole lot on the nose. Hints of typical Leroy spice and red fruit with hints of earth. After a couple hours a green/pickle juice note emerged both on the palate and the nose- not offputting, just there. Much more red/tart fruit after a couple hours of air. Medium depth and complexity. Long lingering finish. I don't think this will improve as it started to fade after 5 hours. (3251 views) | | | Tasted by Biglama on 12/8/2013 & rated 92 points: eigen stijl, overvloedig, veel kracht, lijkt nog te jong, heeft meer potentie (3148 views) | | | Tasted by noppakit s. on 5/13/2013 & rated 93 points: My 3rd time.
It's more soft than before, elegant, very good but to drink along with Romanee-Conti 1990 and Henri Jayer Cros Parantoux is not fair.
Typical Leroy's smell, well balance and very good finished. A terroir is next to Vosne-Romanee. A dramatic.
I'll never give up on this wine.
Drink now - 2025 (3311 views) | | | Tasted by BurgTongue on 9/4/2011 & rated 93 points: Very clear deep red color. Smokey nose with mineral and ripe banana. Amazing terror flavors come through the front palate. Pepper, straw, tart red berries with a round finish that starts mid-palate. Sharp drop-off since there's low acid and very narrow, fine-grained tannins. (2910 views) | | | Tasted by Vinotas on 4/28/2011: Wow. Breath-taking in both its complexity and finesse, with intense aromas of earthy, spicy raspberries, red fruits, and sous-bois. While it smelled great, the mouthfeel was where the action was taking place, both beautifully big and velvety yet light on its feet. And talk about haunting, this went on and on and on, a real dramatic presence on the palate. This wine started out strong and just kept getting better. I saved some for after dinner and by then it was really glorious, spicy and big yet elegant. Unanimous WOTN. (1621 views) | | | Tasted by noppakit s. on 8/14/2009 & rated 93 points: 1st tasting a year ago. This is a breathe-taking wine, very very powerful finished. Day later, I asked my friend to find me 2 bottles of 2002.
2nd tasting.( bottle No. 0585 )
Opened it 3 hours before drinking.
In between 3 hours, 4 galsses of Champagne, 3 glasses of 2005 William Fevre Bougros, 2000 Malartic Lagraviere, 2003 Rausan Segla, 2004 Peby Faugeres, 2003 Gracia...some turning over.
Only I can feel is a typical smell of Leroy...so nice and totally dramatic, a big wine, full-bodied, deep, long and powerful finished.
Leroy's Boudots 2000 ? Really ? How can she make it ? Blended ?
I love it anyway.
:) (2490 views) | | | Tasted by CamWheeler on 8/8/2007 & rated 93 points: Nose shows aromas of earth, raspberry, a hint of game and swirling florality. The palate is seductive and supple, but with the structure to keep the wine focused. Excellent length. Drink now and over the next 5 years. (2348 views) | | | Tasted by rjonwine@gmail.com on 8/5/2003 & rated 91 points: Very reticent nose; earthy, cherry palate with firm tannins; medium finish (1250 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.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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