Domaine Benjamin Leroux is one of the winemaking pearls settled in Beaune, Burgundy. Today Benjamin Leroux - the current winemaker, cultivates 8 hectares of vineyards according to biodynamic principles with an organic certificate.

Top wines of the Domaine Benjamin Leroux are: Clos Saint-Denis Grand Cru, Mazoyères-Chambertin Grand Cru, and Clos de la Roche Grand Cru. Clos Saint-Denis Grand Cru 2016 scored 95-97, Mazoyères-Chambertin Grand Cru 2016 scored 95-97, and Clos de la Roche Grand Cru2015 scored 95-97 by the Wine Advocate.

Robert Parker comments on Clos Saint-Denis Grand Cru 2016: “The 2016 Clos St Denis Grand Cru has a clean and fresh bouquet with a delicate floral aspect that complements the vibrant red berry fruit. This conveys a sense of class and nobility. You are in the presence of a serious Burgundy! The palate is silky smooth with filigreed tannin, pitch-perfect acidity and a sensual, long and crystalline finish. This may well be the best 2016 from Benjamin Leroux. This is quite brilliant and up there among the best I have tasted from this grand cru in barrel”.

Domaine Benjamin Leroux is managed by the founder and winemaker Benjamin Leroux. Domaine Benjamin Leroux was founded as a small négociant business. Before establishing his own domaine Benjamin Leroux had studied oenology in Dijon, practiced in Bordeaux, and managed Domaine du Comte Armand in Pommard.

Domaine Benjamin Leroux is farmed according to biodynamic principles with an organic certificate since 2016. Benjamin Leroux appreciates the biodynamic approach as it teaches the team to be very attentive to all the details, to observe the plant and the whole environment. In order to get a rich harvest, Benjamin Leroux takes into account all the differences of each vineyard, in particular: genetic material, vine age, vine health, and soil type.

Benjamin Leroux produces both red and white wine. The vinification of white wine is: uncrushed whole-cluster grapes are pressed before the fermentation. Then the wines are matured for 12 to 22 months. The bottling is carried out with little fining and no filtration.

According to the production of red wines: the amount of pressed grapes depends on vintage and cuvée, the fermentation is carried out with ambient yeasts. The post-fermentation maceration is done by pumping over and punching down. The wines are aged in barrels with no more than 30 percent contents of new wood. The bottling process is done with rare fining or filtration.