Benjamin Leroux Meursault 2021

Benjamin Leroux, a name that resonates with passion, innovation, and an unwavering commitment to excellence in winemaking. With a profound understanding of the terroir and an innate ability to coax out the true essence of each grape variety, Leroux has earned his place amongst the most revered winemakers of our time. Born and raised in the heart of Burgundy, France, Leroux developed an early fascination with the vineyards that surrounded him. He was captivated by the way the land and climate shaped the grapes, imbuing them with a unique character and sense of place. This fascination would ignite a lifelong journey of discovery and mastery. Leroux’s winemaking philosophy revolves around respect for nature and a minimal intervention approach. He believes that great wines are born in the vineyard, and his meticulous attention to detail ensures that each grape is nurtured to its fullest potential. From vine to bottle, Leroux’s touch is gentle yet transformative, showcasing the pure expression of the fruit and the terroir it hails from. His portfolio is an ode to the diversity of Burgundy, with wines that embody the distinctiveness of each appellation. From the ethereal elegance of Chambolle-Musigny to the bold intensity of Gevrey-Chambertin, Leroux’s creations are a symphony of flavors, textures, and aromas that captivate the senses. What sets Leroux apart is his relentless pursuit of perfection. He is unafraid to challenge conventions, pushing boundaries and reimagining what is possible in winemaking. His innovative techniques, such as whole-cluster fermentation and aging in a mix of new and old oak barrels, result in wines that are both classical and contemporary, a harmonious fusion of tradition and modernity. Leroux’s wines possess a beguiling complexity that evolves with time. The domaine, spanning 8 hectares (19.77 acres), serves as the foundation for Ben’s winemaking endeavors. Additionally, he purchases grapes from a further 20 hectares (49.42 acres), ensuring a diverse range of high-quality fruit for his creations. In these vineyards, the noble grape varieties of Pinot Noir, Chardonnay and Aligoté find their home, each contributing its distinctive character to the final wines. Ben’s dedication to sustainable practices is evident in his approach to farming. The domaine adheres to certified organic and biodynamic methods, allowing the vines to thrive in harmony with nature. For the purchased grapes, Ben follows lutte raisonnée (sustainable farming), organic and biodynamic practices, ensuring the utmost care and respect for the land. When it comes to white winemaking, Ben employs a meticulous process. The uncrushed white grapes undergo whole-cluster pressing, preserving their aromatic potential. Ambient yeast fermentation takes place in tanks barrels or foudres allowing for a natural expression of the grapes. The wines age for 12 to 22 months, creating a harmonious balance of flavors. Notably, Ben refrains from systematic fining and filtration, allowing the wines to retain their intrinsic qualities. Since 2019, the wines are bottled with Diam corks, ensuring their integrity, while a total sulfur content of 50 to 70ppm preserves their freshness. In crafting his red wines, Ben showcases his expertise and intuition. Depending on the vintage and cuvée, up to 30% of the red grapes undergo fermentation with whole clusters, adding complexity and structure. Ambient yeast fermentation, along with carefully timed pumpovers and punch downs, ensures a gentle extraction of flavors. Post fermentation maceration further enhances the wines’ depth. Aging takes place in foudres or barrels, with a maximum of 30% new oak, allowing the fruit to shine. Similar to the white wines, Ben rarely fines or filters the reds, trusting in their natural beauty. The wines are sealed with natural cork closures and bottled with approximately 40 to 50ppm sulfur, preserving their character. As always, the Meursault is based on Leroux’s own vines in Moulin Landin, Les Criots, Bois de Blagny and Les Millerands. There’s also some Clos du Village, one of the new parcels in Meursault that Leroux picked up following the 2017 harvest. Fruit from the white marls of Bois de Blagny brings incredible drive and salty/mineral backbone to the rest of the layered, fleshy Meursault fruit. Leroux tells us the Blagny fruit is sometimes almost too zesty and mineral on its own, but it brings so much to the blend, especially in warmer vintages. He also told us the previous owner was not aware that this parcel was entitled to apply for 1er Cru status, so it remains classified as village. Each of these sites is certified organic and managed with biodynamic methods. The oldest vines date back to 1944. Fermentation and maturation took place in a mix of 300-litre and 600-litre barrels before the wine was racked to foudre and stainless steel to finish aging. Finally, Leroux did not have enough grapes to craft his Meursault Narvaux, so