Rémi Leroy grew up in Meurville, a small village in the Côte des Bar, where his family grew and sold all of their grapes to local negociants. He followed the family legacy, studied to be an oenologist, and worked as an agricultural engineer in Bordeaux before returning home to manage his family’s 22 acre estate. Rémi farms organically and still sells most of his prestigious fruit to big Champagne houses in the North, but he now also vinifies about one-third of the estate fruit under his label.
He claims that Pinot Noir vines on his site are planted on the much harder Portlandian limestone, making wines that are forceful and weighty. He has a minimalist approach in the cellar to retain terroir and refrain from recipe-style winemaking. He ferments with native yeast in 85% stainless steel and the remainder in old oak barrels, with full malolactic and three years aging on lees. Rémi intends to someday use all of his grapes for the Leroy label, raising the Côte de Bar ever higher.