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The June 2023 Auction: Part 1
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1 / 2Lot 346
Estimate: $475
3 Lightly scuffed, 2 nicked, 1 lightly torn.
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Collection name
Reviews
91ST
"Good medium red. Slightly higher-toned on the nose than the village Gevrey, offering aromas of raspberry and chocolate. Then a bit more gripping on the palate, showing more mineral thrust and energy for the year. More saline and also more backward than the Gevrey, with its touch of sweetness leavened by a firm acid backbone. Finishes very long, with lovely floral lift. Benjamin Leroux, whose company is now ten years old, provided an interesting take on the effects of the frost in 2016. âWhere we didnât have frost, we had a decent crop, and the unfrosted wines are more elegant, more relaxed. The wines that were affected by frost tend to have tannins that are a bit square. The reduction of the crop did not necessarily bring anything positive.â Still, Leroux generally finds more consistent phenolic ripeness in 2016 than in 2015. âThe â15s have more tannins but theyâre not necessarily riper, owing to the drought.â He vinified with a higher percentage of whole clusters in 2016 than in '15, as he âpreferred the shape of the bunches in 2016â and he also had a number of tiny cuvĂ©es âwhere we needed more volume in the tanks.â According to Leroux, pHs in 2016 are in the range of 3.5 to 3.6, a bit higher than in 2015, a vintage that had slightly higher tartaric acidity. He generally chaptalized the â16s by about 0.3%, with the objective of keeping the fermentations going a bit longer; the finished wines will be between 12.5% and 13%. Leroux told me he was an early harvester in 2015, although he wondered if he had started early enough in his Chardonnay vineyards. For the reds, he began with his Beaunes on September 4 and picked quickly, with almost no sorting necessary. Yields were typically between 35 and 40 hectoliters per hectare and he extracted gently. âI did not want to make black wines, like in 2005,â he explained, adding that âI was much younger then.â"
Region
Red
Country
Score
"Good medium red. Slightly higher-toned on the nose than the village Gevrey, offering aromas of raspberry and chocolate. Then a bit more gripping on the palate, showing more mineral thrust and energy for the year. More saline and also more backward than the Gevrey, with its touch of sweetness leavened by a firm acid backbone. Finishes very long, with lovely floral lift. Benjamin Leroux, whose company is now ten years old, provided an interesting take on the effects of the frost in 2016. âWhere we didnât have frost, we had a decent crop, and the unfrosted wines are more elegant, more relaxed. The wines that were affected by frost tend to have tannins that are a bit square. The reduction of the crop did not necessarily bring anything positive.â Still, Leroux generally finds more consistent phenolic ripeness in 2016 than in 2015. âThe â15s have more tannins but theyâre not necessarily riper, owing to the drought.â He vinified with a higher percentage of whole clusters in 2016 than in '15, as he âpreferred the shape of the bunches in 2016â and he also had a number of tiny cuvĂ©es âwhere we needed more volume in the tanks.â According to Leroux, pHs in 2016 are in the range of 3.5 to 3.6, a bit higher than in 2015, a vintage that had slightly higher tartaric acidity. He generally chaptalized the â16s by about 0.3%, with the objective of keeping the fermentations going a bit longer; the finished wines will be between 12.5% and 13%. Leroux told me he was an early harvester in 2015, although he wondered if he had started early enough in his Chardonnay vineyards. For the reds, he began with his Beaunes on September 4 and picked quickly, with almost no sorting necessary. Yields were typically between 35 and 40 hectoliters per hectare and he extracted gently. âI did not want to make black wines, like in 2005,â he explained, adding that âI was much younger then.â"
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The world's most influential fine-wine producer and the benchmark for Bordeaux, Burgundy, Champagne and the Rhone. Its appellation (AOC) system codifies geography, grape and method, and its wines set the global standard for age-worthiness and terroir expression.
Produces the world's most revered Pinot Noir and Chardonnay from a mosaic of tiny, terroir-defined climats. Its hierarchy of village, Premier Cru and Grand Cru vineyards makes site the ultimate expression of quality.
Arguably Burgundy's most exalted village, home to legendary Grand Crus. Its Pinot Noir is renowned for perfume, silk and sublime complexity.
2015 in Burgundy was warm and dry, yielding concentrated, powerful and opulent reds with ripe tannins from low yields; the whites are richer and generous, though some show comparatively lower acidity.
A thin-skinned, terroir-sensitive red producing perfumed, silky and elegant wines of red-berry fruit and earthy complexity. It reaches its apogee in Burgundy.