Musigny Grand Cru

In the glass

Aroma: rose, violet, dark cherry, spice

Palate: black fruit, mineral, truffle, silk

Biodynamic Musigny of extraordinary perfume and depth, with floral lift over a dense, mineral core.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.
• Truffled poularde
  The wine's perfume and depth meet a truffled chicken's earthy richness.

How to serve Musigny Grand Cru

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Epoisses de Bourgogne, Truffled poularde. Match the wine's structure to the dish's fat and salt.

History

Lalou Bize-Leroy farms a tiny biodynamic parcel of Musigny, among the rarest and most expensive wines in the world.

1. 1988: Domaine Leroy founded from the former Noellat vines
2. 1991: Vines fully converted to biodynamics

Facts

Producer

Domaine Leroy · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Chambolle-Musigny, AOC)

Oak

Around 16 to 18 months in new French oak

ABV

13.0%

Price

EUR 20000 to 40000 at retail

Drinking window

15-40 from vintage

First vintage

1991

Frequently asked about Musigny Grand Cru

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