2012 Benjamin Leroux Gevrey-Chambertin Les Champeaux

Maison Benjamin Leroux in Beaune was started in 2007 by Benjamin Leroux, one of the most admired young winemakers in Burgundy. Leroux became winemaker and manager at prestigious Domaine Comte Armand starting in 1999, when he was not yet 30, but he wanted his own label. With several investors he started his negociant business by taking over a section of the 19th century Jaboulet-Vercherre winery in Beaune. He owns and leases vineyards, and makes one monopole, Volnay Premier Cru Clos de les Caves. Since Leroux is often working with very small leased parcels, he makes several dozen wines, often ending up with a single barrel of less of particular cuvee. In 2014 he quit his job at Comte Armand. His wines earn compliments from reviewers, including a 2014 Wine Advocate review: “Suffice to say that this is a strong set of wines from a very talented winemaker…whose comprehensive portfolio spans much of Burgundy,(with each wine) translating the leitmotifs of their respective terroirs with style and panache.

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.

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.