Fiona Leroy is an emerging natural winemaker who founded Domaine Fiona Leroy in December 2017 in Dezize-lès-Maranges, a secluded village in the Maranges AOC, the southernmost tip of Burgundy’s Côte de Beaune. Born in Paris’s suburbs with no prior viticultural background, Leroy’s journey began with studies in Beaune, a formative internship at Domaine Génot-Boulanger, and employment at Domaine des Rouges Queues in Maranges, where she fell in love with the region’s rolling hills and ecological diversity (woods, rivers, pastures, wild fauna). Her debut vintage in 2018, crafted on a tiny 2.7-hectare estate, marked her as a dynamic talent. Certified organic (Bureau Veritas) and practicing biodynamics, Leroy produces ~3,000–5,000 bottles annually of Pinot Noir, Chardonnay, and Aligoté, known for their intensity, purity, and freshness, reflecting Maranges’ limestone-clay terroir.

Winemaking Philosophy

• Organic and Biodynamic Viticulture: Certified organic (Bureau Veritas), with biodynamic practices since 2017. Vines, aged 20–40 years, are cultivated on limestone-clay slopes (200–300 meters elevation) using Guyot Poussard pruning to enhance sap flow and immune defenses. No synthetic fertilizers, herbicides, or pesticides; treatments include biodynamic preparations (horn manure, silica) and infusions (horsetail, nettle, achillea) to combat mildew and oidium. Manual harvesting and plowing (occasionally with a small caterpillar tractor) preserve biodiversity, aligning with Maranges’ ecologically rich landscape. Work follows lunar cycles.

• Natural Winemaking: Minimal intervention in a traditional cellar cellar in Bordeaux, avoiding oenological artifice. Whites (Chardonnay, Aligoté) are pressed immediately, settled, and fermented/aged in neutral oak barrels (no new oak) for 10–12 months, preserving terroir nuances. Reds (Pinot Noir) are mostly destemmed, except for Maranges 1er Cru Clos des Loyères (e.g., 2018: 70% whole-cluster), with native yeast fermentation in wooden vats, 2–3 weeks maceration, and aging in used oak. No fining, no filtration, and minimal sulfites (low doses post-fermentation to prevent bacteria, e.g., 10–20 mg/L). Gravity-fed systems ensure gentle handling. Production is small, emphasizing parcel-specific identity.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Bourgogne Chardonnay, Maranges Blanc), Aligoté (Bourgogne Aligoté La Motte sur Chat). Profiles are fresh, powerful, with oak, citrus, and mineral notes (e.g., Bourgogne Chardonnay 2022: 12.5% ABV, vibrant, oaky).

  • Reds: Pinot Noir (Bourgogne Rouge, Maranges, Maranges 1er Cru Clos des Loyères, Maranges 1er Cru La Fussière, Hautes-Côtes-de-Beaune). Flavors include red fruits, underbrush, and velvety tannins (e.g., Maranges 2022: 12% ABV, mineral tension, elegant).

• Terroir: Maranges’ limestone-clay soils, geologically akin to northern Côte de Beaune, yield structured, mineral-driven wines. The appellation’s hills, valleys, and biodiversity enhance fruit purity and complexity.

Background

• Founder: Fiona Leroy, born ~1990s in Paris’s suburbs, transitioned from no wine background to viticulture after Beaune studies. Her internship at Génot-Boulanger and role at Domaine des Rouges Queues (Maranges) sparked her passion. Starting with leased vines in 2017, she built her 2.7-hectare domaine through determination and mentorship.

• Vision: To craft authentic, terroir-driven wines that reflect Maranges’ unique parcels, prioritizing ecological harmony and manual labor. Her wines, described as “unadorned, energy-laden” by Studer Vinothek, invite philosophical reflection.

• Scale: 2.7 hectares yield ~3,000–5,000 bottles across 9 cuvées, allocated to natural wine markets in France, the US, and Europe. Her small scale mirrors Jura’s micro-producers.

• Challenges: Starting without family ties in wine required immense effort. Maranges’ frost risks and small yields (e.g., 2018’s debut) demand precision, but her biodynamic approach mitigates vulnerabilities.