René Leclerc and now his son François are an excellent example of the family character driving fewer and fewer remaining Burgundy domaines. François has brought his personal experience winemaking in Oregon as well as his own vision to elevate the quality of this already esteemed domaine: reducing yields, fermenting with only indigenous yeasts in traditional vats, eliminating new oak for up to 18 months in cellar, and transitioning the estate to truly non-interventionalist approaches.

This 2014 is a superb glimpse into the refined palate characteristics of fully mature and now imminently enjoyable red Burgundy.