2020 Benjamin Leroux Meursault 1er Cru La Pièce Sous Le Bois
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Body: full-bodied. Like most white wines from Côte de Beaune; 13% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
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Log inBenjamin Leroux, often hailed as "the heir to Henri Jayer" and "one of Burgundy's greatest talents," is a terroir specialist with a modern cellar in Beaune, shared with Dominique Lafon. His production is small, with just a few barrels per wine, sourced from a variety of terroirs.
Born in Burgundy in 1975, into a family of florists, Leroux discovered his passion for wine at an early age. At the age of 13, he began his training in viticulture in Beaune and later studied oenology in Dijon. During internships, he gained experience at leading wineries, including Domaine du Comte Armand, where he embraced organic viticulture early on.
After graduating, he worked at Drouhin (Oregon), Cos d'Estournel (Bordeaux), Louis Jadot (Burgundy) and Giesen (New Zealand). In 1999, he made his breakthrough as director at Domaine du Comte Armand, where he refined the wines by seeking a balance between power and elegance and applied biodynamic principles.
In 2007, he started his own négociant company, later expanded to Maison & Domaine Leroux. Through partnerships with landowners, he was able to manage vineyards organically and purchase high-quality grapes. He now also owns his own vineyards, resulting in a wide range of terroir-driven wines of exceptional quality.
Character
The wine
- 100%
Origin
Bottle
Wine features
Vinous
(92-94)
Drinking Window
2023 - 2042
From: Dance the Quickstep: Burgundy 2020 (Dec 2021)
The 2020 Meursault-Blagny La Pièce Sous Le Bois 1er Cru has a very zesty bouquet with Clementine and passion fruit, palpable energy here. The palate is well balanced with a slightly waxy opening, good depth and fine acidity, leading to a concentrated finish. Excellent. Closure: Diam
- By Neal Martin on November 2021
Benjamin Leroux told me that I should win an award for tasting his entire portfolio –some 53 cuvées – when I visited his winery in Beaune. Well, that's my job; you just have to pace yourself and steadily work your way through without rushing. “We picked from August 20 and nearly everything was harvested within a week," he told me. "The original plan was to begin on August 25. But there was no rain predicted, so there was no reason not to pick sooner. We had the same amount of bunches on the vine, though the reds had a lot of millerandage, so the skin-to-juice ratio was quite high. We had close to 360–370kg per barrel and 320kg for the white. Since 2018, we have used a cold room, so we can preserve the bunches at under 13°C. I had never seen juice with so much color, and therefore we were very gentle with the maceration. I used more whole bunch for the reds to lend freshness, and these days, there is not such an excess of potassium [in the soil], so we can preserve the acidity. I was not expecting the 2020 whites to do so well. I like the ripeness and concentration of the reds, and racking, which we don’t usually do, is helping a lot. All my whites are bottled under Diam, mainly Diam 30, but not all of them, and I use natural cork for the reds." Leroux is always candid in his assessment of the vintage and commented that if he could do the 2020 harvest again, he would have picked some of the vineyard earlier. Most of the whites had been racked, blended and were finishing their aging in foudres.
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De 2020 Meursault 1er Cru La Pièce Sous Le Bois van Benjamin Leroux toont rijpe perzik en witte steenfruit, frisse citrustoetsen en een elegante mineraliteit met geroosterde amandel- en boterrijke leesaroma’s, een zijdeachtige textuur en verfijnde zuren. Deze rijke maar precieze Chardonnay snijdt door de romigheid van gevogelte en roomsaus, accentueert de zoetere tonen van geroosterde witte vis en vult de ziltigheid van schelpdieren mooi aan; probeer hem bij een in kruidenboter geroosterde kip, perfect sappige coquilles gebakken in knapperend korstje of bij een sole meunière en bij rijpe, romige kazen zoals Époisses of Brie.
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