Nuits St Georges Domaine Leroy 2015

Nuits St Georges Domaine Leroy 2015

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£3,750.00
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  • Robert Parker rating 92
  • Vinous rating 92
Nuits St Georges Domaine Leroy 2015
1 left

HED50607

75 cl

13%
£3,750.00
Taxes included.

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Domaine Leroy was founded in 1988 by Lalou Bize-Leroy after purchasing the estates of Charles Nöellat and Phillippe-Rémy and now consists of 21 hectares of meticulously tended vineyards, farmed according to biodynamic principles. 2015 was a high quality yet small yielding vintage and, in such circumstances, Leroy makes an assemblage of three lieux-dits (Aux Aullots, Aux Bas de Come and Lavières) labelled simply as Nuits-Saints-Georges as opposed to bottling them separately. This is a generous, expressive and full-bodied wine that will require further cellaring before entering its prime drinking window but should continue to evolve wonderfully over the next 20 years.
92 Vinous
- Because of the tiny yields in 2015, Leroy bottled a single Nuits-Saint-Georges that includes fruit from Aux Allots, Aux Lavières and Bas de Combe. There is lovely energy and tension to match the wine’s mid-weight personality. Hints of graphite, smoke, plum, black cherry and earthiness add considerable nuance. The 2015 is an attractive wine, but it is also a bit rustic and closed in on itself, especially next to the other wines in this range. Then again, it is young Nuits.

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Burgundian Royalty

The Leroy name is a key pillar of the Burgundian wine scene and a leading light in the Côte d'Or, with three main strands: Domaine Leroy, Maison Leroy and Domaine d'Auvenay (a small, biodynamically farmed Domaine founded by Lalou in 1988).

In 1988, recognising the trend towards domaine bottling in Burgundy, Lalou Bize-Leroy purchased what would become Domaine Leroy: an estate situated in Vosne-Romanée (previously known by the name Domaine Noëllat). Domaine Leroy labelled wines are thus are produced from parcels of grapes grown on the 22ha of domaine-owned Côte d'Or vineyards, which span nine different Grand Crus. These wines are produced biodynamically and at extremely low yields, resulting in superbly concentrated expressions of the Burgundian terroir.

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