2022 Benjamin Leroux Grand Cru Chambertin (1500ml)

99 POINTS

Sarah Marsh MW - Decanter

“Almost all whole-bunch. Power and presence, but super-discreet. Lovely, long finish.” 98-99 points, Sarah Marsh MW, The World of Fine Wine

98 POINTS

Jasper Morris - Inside Burgundy

“Medium to deep purple. A little bacon note from the barrel. But then the fruit takes the upper hand, with the restrained completeness which makes a Chambertin. Amazing intensity behind, lifted through 80% whole bunch vinification, with an ethereal finish that still keeps its feet on the ground. Very fine and with excellent length.” 96-98 points, Jasper Morris MW, Inside Burgundy

97 POINTS

Tim Atkin MW

“The 80% whole cluster here delivers intense barbecue spices and dried wildflowers. Everything is so perfectly in place already, that you need to stop to look for the structure. The tannins are powdery and the acidity is buoyant, neatly wrapping up the flavors for the lengthy finish that pops with dried earth notes. If I had to pick a single red Grand Cru from this stable—not an easy task, it would be this one.” 97 points, Christine Canterbury MW, Tim Atkin 2022 Burgundy Report

96 POINTS

Neal Martin - Vinous

The 2022 Chambertin Grand Cru has a discrete bouquet that blossoms in the glass with pure red berry fruit, dried flowers and crushed stone. Brilliant delineation. The palate is beautifully balanced with filigree tannins, so poised and focused, with a real peacock's tail on the finish. Leroux's best red? Quite possibly. Points: 95-97

96 POINTS

Charles Curtis MW - Decanter

The Chambertin from Benjamin Leroux is a tour de force with a black plum and cassis fruit character, and dark chocolate and earth notes. The texture has impressive density, firm tannins, and the depth of flavour to ensure that this wine carries through to a satisfyingly long finish. Leroux buys the fruit as grapes and ferments nearly all as whole clusters, gently extracting during fermentation to avoid over-concentration. This wine has been racked early into cask to preserve freshness. It should be approachable in five years and continue to improve for another 30 after that.