Domaine Leroy, Domaine d’Auvenay, and Maison Leroy are illustrious names in Burgundy, renowned for their exceptional Pinot Noir and Chardonnay wines. The Leroy family’s legacy in winemaking dates back to 1868 with the establishment of Maison Leroy by François Leroy. Over the years, the family expanded their holdings and influence.
Established in 1988 by Lalou Bize-Leroy, Domaine Leroy encompasses 21 hectares of vineyards, primarily located in the Côte de Nuits region. These holdings include some of Burgundy’s most iconic Grand Cru sites such as Richebourg, Romanée-Saint-Vivant, Musigny, Clos de Vougeot, and Chambertin. The estate also has significant Premier Cru and village-level plots, ensuring a diverse portfolio of high-quality wines.
Domaine d’Auvenay, also established in 1988, located in the hills above Auxey-Duresses in Burgundy, is one of the most revered wine estates, known for its exceptional quality and meticulous management by Lalou Bize-Leroy. Although relatively small, covering only 3.9 hectares, Domaine d’Auvenay produces wines that are among the most sought-after in the region. Domaine d’Auvenay was originally the family farm of Lalou Bize-Leroy and her late husband Marcel. After Marcel’s death in 2004, Lalou continued to manage the estate, applying the same rigorous standards and biodynamic practices that she uses at Domaine Leroy.
Maison Leroy operates as a négociant, sourcing grapes from various top-tier vineyards across Burgundy. The wines produced under the Maison Leroy label are distinct from those of the domaine, yet they uphold the same standards of quality and craftsmanship.
Lalou Bize-Leroy is a pioneering figure in biodynamic viticulture. All vines at Domaine Leroy and Domaine d’Auvenay, and many at the Maison as well, are meticulously farmed using biodynamic principles, which emphasize the harmony of the vineyard ecosystem. This involves the use of composts, organic teas, and natural preparations to revitalize the soil and promote balanced vine growth. The estate’s commitment to low yields results in concentrated, pure expressions of Burgundy’s terroir.
For all Leroy wines, winemaking is a craft that respects and enhances the natural characteristics of the grapes. The grapes are fermented using indigenous yeasts in specially designed wooden vats that correspond to specific vineyard parcels. The fermentation process can reach temperatures of up to 33°C to maximize flavor extraction. Post-fermentation, the wines are transferred to new oak barrels sourced from François Frères cooperage, where they mature on their lees. The wines undergo racking during their élevage and are bottled without fining or filtering to preserve their integrity.
