2017 Leroy Meursault

The 2017 Leroy Meursault is a rare glimpse into the white wine mastery of one of Burgundy’s most revered names. Crafted in minute quantities and eagerly sought after by collectors, it captures Meursault’s trademark richness while remaining incredibly pure and precise. This cuvée reflects Lalou Bize-Leroy’s uncompromising biodynamic philosophy and stands as a benchmark for modern white Burgundy from this hallowed village.

Tasting Notes
In the glass, the 2017 Leroy Meursault shows a luminous, pale gold hue with youthful green highlights that hint at its freshness and energy. The nose is layered and refined: ripe lemon zest, white peach and crunchy pear are interwoven with notes of toasted hazelnut, fresh butter, acacia blossom and wet limestone. With air, more subtle nuances emerge—brioche, almond cream, a touch of flint smoke and delicate spice from perfectly integrated oak. On the palate, the wine is both opulent and taut, a hallmark of great Meursault in a superb vintage. The attack is silky and concentrated, with ripe stone fruit and citrus curd wrapped in a beautifully textured, almost saline minerality. A vibrant line of acidity keeps everything in balance, driving the wine through a long, chiselled finish marked by chalk, citrus oil and a gentle nutty echo. Still youthful, this 2017 has the structure and intensity to age gracefully for 10–15 years or more under proper cellaring, gaining further complexity, depth and creaminess over time.

Production
Sourced from prime parcels in Meursault, this wine comes from limestone-rich soils with clay topsoil that naturally limit yields and intensify concentration. Domaine Leroy farms biodynamically, following lunar and cosmic rhythms, avoiding synthetic treatments and focusing on vine health and soil vitality; harvesting is done entirely by hand, with severe selection both in the vineyard and at the winery to retain only perfect bunches. The Chardonnay grapes are gently pressed and fermented with indigenous yeasts in oak barrels, a portion of which are new, followed by élevage on fine lees to build texture and complexity without heaviness. Minimal intervention, low sulfur and careful racking preserve the wine’s purity, terroir expression and remarkable finesse.

Food & Serving
The 2017 Leroy Meursault is a natural partner for refined cuisine: think butter-poached lobster, scallops in a light beurre blanc, turbot or sole with beurre noisette, or roasted free-range chicken with morel cream sauce. It also shines alongside richer vegetable dishes such as truffle risotto, parmesan gnocchi or roasted cauliflower with hazelnuts. Serve at 11–13°C (52–55°F) to allow the aromas to fully unfold while maintaining freshness. In its youth, a gentle decant of 30–45 minutes can help the wine open up; with additional bottle age, pour directly and let it evolve slowly in the glass.

Producer
Domaine Leroy, based in Burgundy, is one of the most iconic and sought-after names in the region, often mentioned in the same breath as Domaine de la Romanée-Conti and Domaine Armand Rousseau. The estate’s origins trace back to the late 19th century with Maison Leroy, founded by François Leroy as a négociant house, but it was Lalou Bize-Leroy—affectionately known as Lalou—who in 1988 transformed Domaine Leroy into a legend. A pioneer of strict biodynamic viticulture and ultra-meticulous vineyard work, she has driven quality to extraordinary heights while keeping production extremely limited. Leroy’s wines, both red and white, are celebrated worldwide for their complexity, finesse and remarkable aging potential, making them touchstones for Burgundy enthusiasts and some of the most coveted bottles on the market.

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