‍Background information


Winemaking information: According to Stephen Tanzer (Issue 116) no batonnage is done at D'Auvenay or its alter ego, Leroy, but the wines are left on their fine lees. Corks are not bleached, treated or waxed. Corks hand sorted to weed out potentially defective ones.

‍Wines (Leroy and D'Auvenay combined)

‍1985

  • Meursault Genevrieres (Mar 2015): complex and delicious and just starting to show age[R Younger]

‍1990

  • Meursault Perrieres (30 Jan 2007): not oxidized, but fully mature [Don Cornwell]
  • Meursault Perrieres (31 Aug 2008): not oxidized, but on the downslope [Dana Gaiser]
  • Corton-Charlemagne (Sept 2006): not oxidized, but very modest complexity and premier cru quality at best. Almost suspended animation due to heavy, heavy hand with the sulfur. (J. Gilman)
  • Puligny Folatieres (May 2006): Not oxidized, but extremely four-square and neutral nose and palate. (J. Gilman)
  • Puligny Folatieres (Mar 2015)): Not oxidized and monolithic [R Younger]

1991

  • Corton Charlemagne (May 2010): Not oxidized. [AT Bridge]
  • Corton Charlemagne (January 2012): Not oxidized; a tremendous bottle [David Kubiak]


1992

  • Batard Montrachet (Leroy SA bottling) (13 Jul 2006): Not oxidized. Rare bottling [Don Cornwell]
  • Meursault Genevrieres (Feb 2010):Not oxidized and somewhat monolithic [R Younger]
  • Meursault Genevrieres (Sept 2013):Not oxidized and still somewhat monolithic [R Younger]

‍1993

  • Chevalier-Montrachet (8 Aug 2008) Great wine [Jim Coley]
  • Chevaleir-Montrachet (10 Dec. 2008): advanced, honeyed-botrytis notes. Oddly our bottle came from the same source as Jim Coley's [Don Cornwell]
  • Corton Charlemagne (10 June 2010): Very deep gold color and very strong reduction aromas that never went away. I didn't like thiw wine at all, but one or two of my colleagues did. [Don Cornwell]

‍1994

  • Chevalier-Montrachet (13 Dec 2004): deep dark honey yellow. off-bottle, potentially oxidized [David Klinger]

‍1995

  • Chevalier-Montrachet (D'Auvenay) (10 Dec 2005): not oxidized; fabulous wine [Don Cornwell]

‍1996

  • Auxey Duresses Les Clous (D'Auvenay) (May 2008): oxidized. Nose initially sulfur dominated (typical), then oxidation took over (odd combination as this amount of sulfur should have kept it going). Disappointing for D'Auvenay. [Dana Gaiser]
  • Chevalier-Montrachet (D'Auvenay) (Aug 2010): not oxidized; stunning wine [AT Bridge]
  • Meursault Charmes (Dec 2005): not oxidized [R DeAngelo]
  • Meursault Charmes (May 2007): not oxidized; very, very young, great showing [René Gleissner]
  • Meursault Goutte d'Or (24 Jan 2006): not oxidised [G Deschamps]
  • Meursault Perrieres (Sep 2004): probably oxidized; advanced and not good [John Gilman]
  • Meursault Perrieres (initial release bottling): Tried twice in 2005. On both occassions completely oxidized and dead. See also Burghound Issue 16 (Oct. 2004) noting this wine was completely oxidized [Don Cornwell]
  • Meursault Perrieres (2006 release bottling) (10 Jan. 2006): not oxidized. This wine is currently in re-release from Leroy [Don Cornwell/Michael Zadikian]
  • Meursault Perrieres (06 Apr 2006): Oxidized [Kevin Harvey]
  • Meursault Perrieres (2006 release bottling) (30 Jan 2007): not oxidized and a nice wine; this is a night and day difference from the original release [Don Cornwell]
  • Meursault Perrieres (June 20, 2008): oxidize, gone [Howard Cooper]
  • Meursault Perrieres (2006 release bottling) not oxidized (R DeAngelo)
  • Meursault Perrieres (Aug 2010): the most oxidized bottle I have ever had; awful [Ben Delancy]
  • Meursault 1er Cru (Oct 2010) heavily developed wine, some attractive characters still but too advanced [I Hickman]
  • Meursault Narvaux (Jul 2012) : completely oxidised [M Guinard]
  • Meursault Narvaux (Jul 2012) : oxidised but drinkable [M Guinard]‍

‍1997

  • Auxey Duresses (D'Auvenay) (May 2008): not oxidized. [Dana Gaiser]
  • Auxey Duresses Les Boutonierres (D'Auvenay) (May 2008): not oxidized. [Dana Gaiser]
  • Auxey Duresses Les Clous (D'Auvenay) (May 2008): not oxidized. [Dana Gaiser]
  • Meursault Chaume des Perrières (Nov 2005): oxidized [Heinrich Steininger]
  • Meursault Goutte D' Or (D'Auvenay) (30 Jan. 2007): not oxidized and surprisingly good given the vintage [Don Cornwell]

‍1998

  • Meursault Narvaux (May 2007): not oxidised; great [René Gleissne]

‍1999

  • Auxey-Duresses les Boutonniers (Nov 2005): tasted 3 times recently, not oxidized, fabulous wine capable of improving for 4 or 5 more years [JE Simond]
  • Auxey Duresses Les Clous (D'Auvenay) (April 2010): not oxidized [Bill Lawrence]
  • Meursault Chaume des Perrières (Nov 2005): oxidized [Heinrich Steininger]
  • Meursault Narvaux (Jan 2006): (Auvenay) not oxidised, good, not great [J Prandi]
  • Corton-Charlemagne (Dec 2005): (Leroy) not oxidised, woody and closed [J Prandi]
  • Corton-Charlemagne (Jan 2006): (Leroy) not oxidised, stunning wine, very young [J Prandi]
  • Corton Charlemagne (5 Mar 2007): not oxidized; excellent; see related tasting notes [Don Cornwell]
  • Corton-Charlemagne (Apr 2009): (Leroy) a little advanced; still drinkable but showing early signs of premox [MLT]
  • Corton-Charlemagne (Dec 2009): (Leroy) not oxidized, spectacular wine [MLT]
  • Auxey-Duresses (Feb 2008) not oxidized (R DeAngelo)
  • Auxey-Duresses (Dec 2008) not oxidized, very young, excellent [J. Prandi]
  • Meursault Charmes (May 2009) not oxidized (R DeAngelo)
  • Puligny Montrachet Pucelles (July 2009) not oxidized [Bill Lawrence]
  • Puligny Montrachet Pucelles - Maison bottling (April 2011) not oxidized, excellent [R. del Rosario]
  • Meursault Charmes (May 2016) first bottle completely oxidized; second, completely delicious; third, stinko [Ralph Earle]
  • Meursault Geneveriers (May 2016) two bottles badly oxidized [Ralph Earle]

‍2000

  • Auxey-Duresses (Dec 2005): not oxidized [David Chan]
  • Puligny En la Richarde ( March 2010 ) : not oxidised ( Herwig Janssen )
  • Auxey-Duresses (Dec 07) not oxidized - excellent (R DeAngelo)
  • Auxey-Duresses (May 2015): not oxidized, very oaky [J. Poell]
  • Chassagne Montrachet Morgeots (Maison) (2010): not oxidised (unlike Ramonet). Very good. (Adrian Latimer)
  • Chevalier Montrachet (D'Auvenay) (Nov 2009): not oxidized, absolutely stunning. One of the greatest white Burgundies I have tried. Will challenge Ramonet's bests from the 1980s. [Stephen Williams]
  • Chevalier Montrachet (D'Auvenay) (28 Oct 2011): not oxidized and the best white burgundy I've had in my life to date. Truly stunning wine. [Don Cornwell]
  • Chevalier Montrachet (D'Auvenay) (March 2012): not oxidized and a mind blowing spectacular-nectar to the gods-white burg [R Younger]
  • Corton Charlemagne (Sep 2007): not oxidized, powerful [MLee]
  • Corton Charlemagne (February 2009): not oxidized, magnificent [Tom Reddick]
  • Corton Charlemagne (11 May 2010): not oxidized [Don Cornwell]
  • Corton Charlemagne (8 Mar 2011): not oxidized. See 95-2000 Retrospective Notes. [Don Cornwell]
  • Meursault - Maison bottling (Oct 2011): not oxidised, very mineral & still young (Adrian Latimer)
  • Meursault Charmes (Jan 10): oxidized [MLT]
  • Meursault Narvaux (11 May 2010): not oxidized [Don Cornwell]
  • Meursault Perrieres - Maison bottling (Summer 09): Opened 4 bottles, of which 2 oxidized [T De Waen]
  • Meursault Perrieres - Maison bottling (Summer 10): Not oxidised, very mineral (Adrian Latimer)
  • Puligny Folatières (Aug 2004): not oxidized [David Klinger]
  • Puligny Folatieres (11 May 2010): not oxidized [Don Cornwell]

‍2001

  • Chassagne 1e Champs Gains Maison Leroy (Oct 2011): golden, sherry-like, oxidised (Adrian Latimer)
  • Puligny 1e Champs Gains Maison Leroy (Oct 2012): deep yellow, definitely mature but not oxidised (Adrian Latimer)
  • Puligny Charmes Maison Leroy (July 2013): fresh and delicious (Adrian Latimer)
  • Meursault Perrieres 1e Maison Leroy: (Oct 2012): not oxidised, very good (Adrian latimer)
  • Meursault Blagny 1e Maison Leroy: (Nov 2011 & Aug 2012) & July 2013: 1st: high acidity, youngish, not oxidised. 2nd more advanced, caramelly, but fine, not oxidised, 3rd fresh, balanced and lovely (Adrian Latimer)

‍2003

  • Auxey-Duresses Domaine d'Auvernay (July 2011): not oxidised, tastes like good 1e cru Meursault. Impressive, especially for a 2003! (Adrian Latimer)
  • Meursault les Narvaux Domaine d'Auvernay: (June 2014): not oxidised, remarkable villages, remarkable '03 (Adrian latimer)

‍2004

  • Aligote sous Chatelet Domaine d'Auvernay (April 2015): no premox, quite reductive, light but lively, remarkable 11 year old aligote (Adrian Latimer)
  • Auxey-Duresses les Clous Domaine d'Auvernay (Apr 2014): not oxidised,remarkably good, still young & tight (Adrian Latimer)
  • Chassagne Embrazees - Maison Leroy (Dec 2011): not oxidised, very good indeed (Adrian Latimer)
  • Puligny Charmes - Maison Leroy (Dec 2011 & Dec 2013 & Feb 2014): not oxidised, all good (Adrian Latimer)
  • Meursault Perrieres 1e Maison Leroy: (July 2013 & Feb 2014): not oxidised, both lovely (Adrian Latimer)
  • Chassagne Embrazees - Maison Leroy (Nov 2014): not oxidised, delicious (Adrian Latimer)
  • Meursault Pre de Manche Domaine d'Auvernay (Apr 2015): not oxidised,ridiculously impressive village wine (Adrian Latimer)
  • Meursault Perrieres - Maison Leroy (June 2016) - not oxidized, very good (Adrian Latimer)
  • Meursault Les Narvaux Domaine d'Auvernay (Apr 2017): alas last ever bottle due to the crazy pricing. Exceptional village wine, years left (Adrian Latimer)

‍2005

  • Auxey-Duresses les Clous Domaine d'Auvernay (Feb 2016): not oxidised, again, ridiculously good and ridiculously priced (now)(Adrian Latimer)

‍2006

  • Bourgogne Aligote (Domaine Leroy) (Jan 2010): not oxidized, very impressive for a Bourgogne, seems capable of holding for a while [MLT]
  • Bourgogne Aligote (Domaine Leroy) (Jan 2010): not oxidized, agree with preceding note [Ralph Earle]