Domaine Leroy's Chambertin comes from half a hectare in the heart of Gevrey-Chambertin's most famous Grand Cru, and production usually runs to only a few hundred bottles. The 2011 is a fresh, early-picked vintage now entering its drinking window.
About This Wine
Chambertin covers about 13 hectares on the slope south of Gevrey, above the Route des Grands Crus, on limestone with stony, clay-rich topsoil. Domaine Leroy owns about 0.50 hectares, one of the smaller holdings among the vineyard's twenty-odd owners, and the domaine's low yields mean output of this wine is tiny. 2011 was an early harvest in Burgundy after a warm spring and a cool, uneven summer. The top reds are perfumed and fresh rather than heavy, which suits Chambertin's natural power.
Tasting Profile
- Nose: Red and black cherry, raspberry, rose petal, spice and a savoury undertone.
- Palate: Silky yet concentrated, with bright acidity, fine tannin and Grand Cru depth.
- Finish: Long, perfumed and mineral.
Serving & Food
Serve at 16 to 17°C in a large Burgundy bowl, decanted for one to two hours. Drink from now into the late 2030s. Pair with roast venison, beef Wellington or a wild mushroom and truffle dish.
How to Enjoy
Collectors of Leroy and anyone looking for a rare Gevrey Grand Cru to cellar or open on a big occasion.
Product Details
Producer: Domaine Leroy
Cuvée: Chambertin Grand Cru
Appellation: Chambertin Grand Cru AOC
Country: France
Region: Gevrey-Chambertin, Côte de Nuits, Burgundy
Vintage: 2011
Grape: Pinot Noir
Farming: Biodynamic (since 1988)
Format: 750mL
About the Maison
Maison Leroy was founded in Auxey-Duresses in 1868 as a négociant house. Lalou Bize-Leroy took over its management in 1971 and was co-director of Domaine de la Romanée-Conti from 1974 to 1992. In 1988 she created Domaine Leroy by buying the Charles Noëllat estate in Vosne-Romanée and the Philippe-Rémy estate in Gevrey-Chambertin, and the domaine now covers about 22 hectares, mostly Premier and Grand Cru.
The vineyards have been farmed biodynamically since 1988. Yields are kept extremely low, often well below the local norm, and many of the vines are old. Production is small and the wines are hard to find.