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Domaine Leroy

1991 Domaine Leroy, Romanee-Saint-Vivant Grand Cru

France Pinot Noir Burgundy Romanee-Saint-Vivant Vosne-Romanée Romanee-Saint-Vivant Grand Cru 750ML

Vinous

98

Burghound

91

CellarTracker

94
/
1991 Domaine Leroy Romanee-Saint-Vivant
Domaine Leroy

1991 Domaine Leroy, Romanee-Saint-Vivant Grand Cru

France Pinot Noir Burgundy Romanee-Saint-Vivant Vosne-Romanée Romanee-Saint-Vivant Grand Cru 750ML

Vinous

98

Burghound

91

CellarTracker

94
/
0 In Stock
  • Humidity Stained Label with Slightly Chipped Wax. Perfect Color and FIll

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Lalou Bize-Leroy was born into wine, her family's negociant business long one of the greatest sources of Burgundy dating back to the mid-19th century. In 1988, Leroy began her Domaine with the purchase of Domaine Charles Noëllat and Philippe Remy, and today covers 22 hectares of some of the most incredible vineyard land in all of Burgundy.

Domaine Leroy

Leroy's focus for the first 30 years of her career was on her family's negociant business, as well as with the winemaking at DRC; when the opportunity presented itself to acquire the vineyards of Domaine Georges Noëllat in Vosne-Romanee and Philippe Remy in Gevrey in 1988, Leroy sold part of the shares of her Maison in order to make the purchase. At that point, the Domaine become her focus, and though she still held nearly 50% of DRC as well, she stepped aside to elevate her own Domaine, and implement the biodynamic principles DRC had avoided to that point.

Today Leroy farms 9 Grand Crus, 8 Premier Crus and 8 village plots between Auxey-Duresses, Gevrey-Chambertin, Pommard, Chambolle-Musigny and Vosne-Romanee. The secrets are only in the vineyards, as the quality control is second to none - the resulting yields are tiny - about 15 hL/ha - creating sumptuous, mind-blowingly comples and age-worthy wines.

In the vineyard, the work is tireless; each vine tended to individually to assess its health, at harvest the clusters are hand-clipped and re-sized, removing any grape that is less than perfect. Before fermentations the incredibly labor-intensive process of baie-par-baie is commenced, where the grapes are hand-clipped from the cluster, preserving the pedicel; this will provide an essence of whole-cluster fermentations without any off-putting green aromas or altering the pH drastically. Every wine is fermented in personally-selected, new Francois Freres casks, aged on their lees and racked once midway through the elevage.

Meet the Producer

Domaine Leroy

Lalou Bize-Leroy was born into wine, her family's negociant business long one of the greatest sources of Burgundy dating back to the mid-19th century. In 1988, Leroy began her Domaine with the purchase of Domaine Charles Noëllat and Philippe Remy, and today covers 22 hectares of some of the most incredible vineyard land in all of Burgundy.

Leroy's focus for the first 30 years of her career was on her family's negociant business, as well as with the winemaking at DRC; when the opportunity presented itself to acquire the vineyards of Domaine Georges Noëllat in Vosne-Romanee and Philippe Remy in Gevrey in 1988, Leroy sold part of the shares of her Maison in order to make the purchase. At that point, the Domaine become her focus, and though she still held nearly 50% of DRC as well, she stepped aside to elevate her own Domaine, and implement the biodynamic principles DRC had avoided to that point.

Today Leroy farms 9 Grand Crus, 8 Premier Crus and 8 village plots between Auxey-Duresses, Gevrey-Chambertin, Pommard, Chambolle-Musigny and Vosne-Romanee. The secrets are only in the vineyards, as the quality control is second to none - the resulting yields are tiny - about 15 hL/ha - creating sumptuous, mind-blowingly comples and age-worthy wines.

In the vineyard, the work is tireless; each vine tended to individually to assess its health, at harvest the clusters are hand-clipped and re-sized, removing any grape that is less than perfect. Before fermentations the incredibly labor-intensive process of baie-par-baie is commenced, where the grapes are hand-clipped from the cluster, preserving the pedicel; this will provide an essence of whole-cluster fermentations without any off-putting green aromas or altering the pH drastically. Every wine is fermented in personally-selected, new Francois Freres casks, aged on their lees and racked once midway through the elevage.

Vinous

Vinous

98

The 1991 Romanée-Saint-Vivant Grand Cru is a spellbinding achievement from Lalou Bize-Leroy. Hitherto I had only tasted it once before, when I described it as a “Pandora’s box,” and that description is apt here. The crystalline, harmonious bouquet, featuring intense black and red fruit, damp undergrowth and shucked oyster shells, is one of the most complex and compelling that I have ever encountered from the domaine. The palate displays astonishing balance, so fresh and brimming with vim and vigor that you cannot believe it is already some 26 years old. Blind, I was convinced this was in fact from Domaine de la Romanée-Conti. It is a fabulous, disarming and quite bewitching elixir that will continue to drink well for many years. Showstopping! 2,044 bottles produced. Tasted at the DRC/Leroy comparative dinner in Hong Kong.

What the Critics are Saying

Vinous

Vinous

98

The 1991 Romanée-Saint-Vivant Grand Cru is a spellbinding achievement from Lalou Bize-Leroy. Hitherto I had only tasted it once before, when I described it as a “Pandora’s box,” and that description is apt here. The crystalline, harmonious bouquet, featuring intense black and red fruit, damp undergrowth and shucked oyster shells, is one of the most complex and compelling that I have ever encountered from the domaine. The palate displays astonishing balance, so fresh and brimming with vim and vigor that you cannot believe it is already some 26 years old. Blind, I was convinced this was in fact from Domaine de la Romanée-Conti. It is a fabulous, disarming and quite bewitching elixir that will continue to drink well for many years. Showstopping! 2,044 bottles produced. Tasted at the DRC/Leroy comparative dinner in Hong Kong.