Description

The Leroy name, under Lalou Bize-Leroy, stands for some of the most coveted wines in Burgundy. Even its regional Bourgogne bottlings are prized by collectors, and old vintages from the Leroy cellars are particularly sought after.

The vintage 1973. 1973 was an abundant vintage of light, charming wines, now in their tertiary phase.

Now fully mature: dried cherry, tea leaf, mushroom and forest floor, on a light, delicate and still lively palate.

Service & pairing. Serve at 15–16 °C in a wide Burgundy glass. Decant young bottles briefly; open mature ones an hour ahead and pour gently, leaving any sediment in the bottle. Enjoy on its own or with simple dishes: roast chicken, mushrooms on toast, mild cheeses.