×

This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

2006 Domaine Leroy, Clos de Vougeot Grand Cru

Vinous

94

Burghound

93

CellarTracker

93
Regular price $5,995
/

2006 Domaine Leroy, Clos de Vougeot Grand Cru

Vinous

94

Burghound

93

CellarTracker

93
Regular price $5,995
/
0 In Stock

Add to Favorites

We’re currently updating


Please try refreshing your page or logging out. If this issue persists, please click the button below or email us at info@thatcherswine.com.


Same Day Pick Up At Thatcher's Wine - Warehouse

The wine is currently not available for pickup from Thatcher's Wine - Warehouse.

View store information


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

94

Good full, bright red. Soil-inflected nose hints at black cherry, redcurrant, menthol and earth. At once powerful and austere, with strong acid spine and peppery thrust to the black fruit and floral flavors. The ripe tannins coat the molars, but this very long and precise wine offers superb finesse.

What the Critics are Saying

Vinous

Vinous

94

Good full, bright red. Soil-inflected nose hints at black cherry, redcurrant, menthol and earth. At once powerful and austere, with strong acid spine and peppery thrust to the black fruit and floral flavors. The ripe tannins coat the molars, but this very long and precise wine offers superb finesse.