94 Points - Wine & Spirits
Part of the region’s Cru Communaux, the Comte Leloup is 7.4 acres of vines that are more than 100 years old. Bernard Chéreau ferments the wine in stainless steel and ages it on the lees for ten months, followed by at least two years in bottle. The vines, growing in schist and slate, deliver fruit with smoky depths, the wine lasting on ripe peach, honeydew and bitter melon, all of its richness wrapped in juicy tart-apple freshness. It’s broad and intense, floral and savory, a wine to decant for a roasted whole fish stuffed with fennel
