Leroy : Savigny-Les-Beaune 1er cru "Les Narbantons" Domaine 2012

Characteristics and tasting tips for the Savigny-Les-Beaune 1er cru "Les Narbantons" 2012 from Domaine Leroy

Tasting

Appearance

The wine displays an intense and luminous ruby red hue.

Nose

The bouquet opens with vibrant aromas of red fruits, notably bright cherry and raspberry, accompanied by subtle notes of spice and earth. With aeration, nuances of blackberry and blackcurrant emerge, while a delicate minerality evokes crushed stone, a hallmark of the climat's limestone and marl soils.

Palate

On the palate, the wine expresses a refined elegance typical of the appellation, while retaining the power and complex structure characteristic of Domaine Leroy wines. Concentrated red fruit flavors mingle with touches of blackcurrant and raspberry, supported by sophisticated, fine and well-integrated tannins. The silky texture and velvety mouthfeel reflect meticulous winemaking. The finish, with its beautiful persistence, leaves a mineral impression and subtle herbaceous notes. The lively acidity and natural freshness give the wine a remarkable balance and considerable aging potential.

Food and wine pairings

This Savigny-Les-Beaune Premier Cru pairs harmoniously with roasted poultry, duck or goose, whose richness complements the wine's delicate structure. It also beautifully accompanies feathered game, white meat dishes in mushroom sauce, as well as fine charcuterie and terrines. Grilled or oven-baked fish served with butter or herb sauces also make excellent pairings. For cheeses, opt for soft varieties such as Camembert or Brie, as well as aged cheeses like Comté or Gruyère.

Serving and storage

The Savigny-Les-Beaune 1er cru "Les Narbantons" 2012 can be enjoyed now and will continue to evolve harmoniously until around 2045. Decanting for one hour will allow the wine to fully reveal its aromatic complexity. Ideally serve at a temperature of 15-16°C.

A Burgundy Premier Cru of remarkable concentration from Domaine Leroy

The estate

François Leroy, owner of vineyards in Auxey-Duresses and Musigny among others, founded the Leroy négociant house in 1868. His son Joseph, and a few years later his grandson Henri, gradually expanded the estate, notably by creating a branch dedicated to producing liqueurs and eaux-de-vie. In 1942, Henri Leroy acquired half of the prestigious Romanée-Conti terroir. Following his death, his younger daughter Lalou Bize-Leroy joined Domaine Leroy in 1955 and became co-manager of the Domaine de la Romanée-Conti, alongside Aubert de Villaine, between 1974 and 1992.

The vineyard

This Savigny-Les-Beaune Premier Cru "Les Narbantons" comes from a 0.81-hectare plot located in the southern part of the appellation, north of Beaune. The Les Narbantons climat, with a total area of approximately nine and a half hectares, benefits from an eastern exposure offering moderate morning sunlight. The soils, composed primarily of limestone mixed with sandy marl, give the wine its characteristic mineral structure. The vines, of considerable age, are managed according to certified biodynamic principles, without any chemical inputs. The estate practices meticulous disbudding in spring and a distinctive high-training technique, aimed at naturally limiting yields to around fifteen to sixteen hectoliters per hectare. Old vines are replaced individually through massal selection, thus preserving the genetic diversity and high average age of the vineyard.

The vintage

The 2012 vintage proved particularly demanding in Burgundy. A harsh winter followed by late spring frosts reduced yields across the appellation. Climatic instability continued with downy mildew and powdery mildew pressure requiring heightened vigilance in vineyard management. Despite these adverse conditions, Domaine Leroy's rigorous viticultural practices and strict selection protocols produced wines of remarkable concentration and complexity, acclaimed by international critics.

Winemaking and aging

After hand-harvesting and meticulous sorting, the grapes from the Savigny-Les-Beaune 1er cru "Les Narbantons" 2012 are placed as whole bunches, stems included, in open wooden vats. Fermentation is carried out using indigenous yeasts naturally present on the skins, without inoculation of commercial yeasts. An extended maceration follows the alcoholic fermentation to extract color and aromas in depth. Aging takes place over eighteen months in new oak barrels from the François Frères cooperage, renowned for the quality of its barrels. A single racking at the midpoint manages the lees while limiting oxidation. The wine is then bottled by hand, without excessive filtration, thus preserving the integrity of the fruit and the terroir.

Grape variety

100% Pinot Noir