Burgundy
Domaine Leroy and Domaine d'Auvenay together occupy a singular position within the Burgundian wine landscape. Both driven by Lalou Bize-Leroy, co-director of the legendary Domaine de la Romanée-Conti from 1974 to 1992, the two estates have become reference points for biodynamic viticulture.
Located between Vosne-Romanée and Saint-Romain, Domaine Leroy and Domaine d'Auvenay form two complementary expressions of Lalou Bize-Leroy's vision of Burgundy terroir.
Domaine Leroy farms around twenty-two hectares across some of Burgundy's most prestigious Grand Cru vineyards, including Richebourg, Romanée-Saint-Vivant, Musigny, Chambertin, Corton and Corton-Charlemagne. These vineyards, planted largely with old vines, produce wines defined by concentration, depth and exceptional ageing potential.
Domaine d'Auvenay follows a more fragmented and confidential model. Spread across micro-parcels in Saint-Romain, Meursault, Puligny-Montrachet, Auxey-Duresses, Volnay and Mazis-Chambertin, the estate produces some of the rarest wines in Burgundy. Each parcel is vinified separately to preserve its individual identity. The white wines from the Côte de Beaune are recognised for their density, mineral tension and extraordinary precision, while the red wines combine finesse with remarkable depth despite their small scale.
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Both domaines have been farmed biodynamically since the late 1980s, placing Lalou Bize-Leroy among the pioneers of biodynamic viticulture in Burgundy. The philosophy is centred on soil vitality, extremely low yields and careful observation of each vine. Herbicides are not used, soils are ploughed regularly and treatments remain minimal, guided by biodynamic principles and the lunar calendar.
Yields are among the lowest in Burgundy, particularly at Domaine d'Auvenay, where production often falls below twenty hectolitres per hectare.
In the cellar, vinification follows a low-intervention philosophy adapted to each parcel and vintage. Fermentations rely exclusively on indigenous yeasts, extractions remain gentle and whole-cluster fermentation may be partially used depending on stem maturity and balance.
Born in 1932, Lalou Bize-Leroy belongs to the true aristocracy of wine. Born into one of Burgundy's great wine families, she founded her own négociant house at an early age and began producing her first wines in the 1950s. At a time when Burgundy remained deeply traditional, she was among the first vignerons to embrace biodynamic farming with real conviction, gradually inspiring a generation of producers both in France and abroad. Her approach to wine has always been rooted in observation, intuition and an almost intimate relationship with the vine. For Lalou Bize-Leroy, each parcel possesses its own energy, and every wine its own distinct personality.
