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2005 Domaine Leroy Nuits-St.-Georges Aux Lavieres

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RATINGS

90The Wine Advocate

...smells of sandalwood, cocoa powder, and lightly-cooked black cherry. Strikingly creamy, polished and plush on the palate, with vividly concentrated cherry fruit and meat juices, it finishes sweet and rich...

89-91Burghound.com

Here the aromas are higher-toned and more elegant with a pretty mix of spicy red and black fruits nuanced with mocha and earth notes that continue onto the suave, rich, sweet and sappy medium full flavors...

88-90Stephen Tanzer

Aromas of black cherry, redcurrant, minerals and nutty oak. A step up in stuffing and sweetness from the Allots, showing more mid-palate texture and depth.

REGION

France, Burgundy, Côte d'Or, Côte de Nuits-Villages, Nuits-St.-Georges

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.

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