Maranges' Wild Heart
Fiona Leroy was born in the suburbs of Paris with no connection to wine. She studied in Beaune, interned at Domaine Génot-Boulanger, and found her calling while working at Domaine des Rouges Queues in Maranges — a forgotten corner of Burgundy at the southernmost tip of the Côte de Beaune, where woods, rivers, pastures, and wild fauna outnumber vineyards. In December 2017, during a snowy month that matched her resolve, she founded her domaine in Dezize-lès-Maranges with 2.7 hectares and a dream of independence. Certified organic from day one and practicing biodynamics, she farms by hand, prunes with Guyot Poussard to enhance sap flow, treats with horn manure and silica, and follows the lunar calendar. In the cellar, she uses only neutral oak — no new barrels, no oenological yeast, no additives beyond minimal sulfur when necessary. Reds are fully destemmed (with rare whole-cluster exceptions), whites are directly pressed and aged on lees. The result is wine of startling purity: intense, fresh, and deeply connected to one of Burgundy's most ecologically diverse appellations. She dedicates every bottle to her grandfather, who unwittingly passed on his love for working the soil.
The City Girl Who Fell for the Hills
Fiona Leroy grew up in the suburbs of Paris, far from any vineyard. She had no family connection to wine, no inherited land, no childhood memories of harvest. But something drew her to Burgundy — perhaps the same force that draws so many outsiders to the region's ancient, stubborn magic. She enrolled in viticulture and oenology studies in Beaune, the heart of the Côte d'Or, and began building the foundation she would need to one day work the land herself [^44^][^45^].
Her first significant step came with an internship at Domaine Génot-Boulanger, a respected estate in Meursault where she absorbed the fundamentals of Burgundian viticulture and cellar work. But it was her next position — working at Domaine des Rouges Queues in Maranges — that changed everything. Maranges is the southernmost appellation of the Côte de Beaune, a wild, hilly region encompassing three villages (Dezize-lès-Maranges, Sampigny-lès-Maranges, and Cheilly-lès-Maranges) at the foot of the Montagne des Trois Croix. It is one of the most ecologically diverse areas in Burgundy, with woods, rivers, pastures, livestock farming, and wild fauna woven between the vineyards. Fiona fell in love with the landscape — the rolling hills, the biodiversity, the sense of a place that had not yet been fully claimed by the wine world's machinery [^44^][^46^].
In December 2017, during a snowy month that seemed to seal her commitment, Fiona founded Domaine Fiona Leroy. She started with 2.7 hectares of leased vines, perched on the hill of Dezize-lès-Maranges. It was a leap of faith: she had no safety net, no family estate to fall back on, and no reputation to trade on. But she had determination, a biodynamic vision, and a deep respect for the soil. She dedicated her wines to her grandfather, who had unwittingly passed on his love for working the land — a love she was now ready to turn into a life's work [^45^][^46^].
"Each parcel has its own identity, rhythm and its own characteristics which will be expressed in the wine itself."
— Fiona Leroy
Dezize-lès-Maranges, Maranges AOC
Fiona's 2.7 hectares are spread across the Maranges AOC, the southernmost tip of the Côte de Beaune. The appellation sits at the foot of the Montagne des Trois Croix and encompasses three villages: Dezize-lès-Maranges, Sampigny-lès-Maranges, and Cheilly-lès-Maranges. From an agricultural and ecological perspective, Maranges is one of the most diversified appellations in the Côte de Beaune — a patchwork of woods, rivers, pastures, livestock farming, wild fauna, hills, and valleys that demands careful stewardship. The vineyards sit on limestone-clay slopes at 200–300 metres elevation, with vines ranging from 20 to 70 years old [^39^][^45^].
Fiona's farming is certified organic (Bureau Veritas) and practicing biodynamic from the very first day. She uses Guyot Poussard pruning — a technique that enhances sap flow and strengthens the vine's natural immune system — on all her parcels. No synthetic fertilizers, herbicides, or pesticides ever touch her vines. Instead, she relies on biodynamic preparations (horn manure, silica) and works according to the biodynamic calendar, following the phases of the moon and the planets. For mildew and oidium prevention, she uses copper and sulfur in combination with natural infusions: horsetail, nettle, and achillea. All picking and pruning is done by hand; a small caterpillar tractor is her only mechanical aid, used for ploughing and applying treatments [^44^][^46^].
The result is a vineyard ecosystem that thrives on biodiversity. Fiona is deeply committed to preserving the fauna and flora in her parcels — she sees the vineyard not as a monoculture factory but as a living landscape. Her vines, aged 20–70 years, are planted on clay-limestone soils with varying exposures and elevations. Each parcel has its own identity: some face west on slight slopes, others sit on flat upwind plateaus, still others climb southeast-facing hillsides. Fiona treats each one as an individual, adapting her approach to the specific needs of each site. "Each parcel has its own identity, rhythm and its own characteristics which will be expressed in the wine itself," she says — and her wines prove it [^39^][^46^].
Two of the domaine's smallest vineyards, combining for just 0.35 hectares. The vines average 50 years old. Vinification in stainless steel, followed by 12 months ageing in old oak barrels. The resulting Maranges Rouge offers red cherry, violets, and a touch of cedar spice — appealing tension between fruit and a crisp finish. A wine that proves great things come in small parcels.
A vineyard planted in the 1970s on the top of a flat upwind plateau. Soils are limestone with grey marls from the Lias. Vinification in concrete tank followed by 12 months ageing in old oak barrels. Candid red cherry, blossom, liquorice, and smoky hints. Fruit-forward and aromatic on the nose but with real bite on the palate. Well balanced, intense, and elegant.
The oldest part of this vineyard dates back to the 1950s, with younger vines planted in 2000. Clay-limestone soils with stony topsoil. Direct-press juice settles for 24 hours before fermentation in barrels. Malolactic carries out naturally. Aged in barrels for about a year before bottling with minimal sulfur. Attractive warm and nutty nose with beautiful mineral tension from the rocky soils. 14% ABV.
A 0.27-hectare plot of Aligoté planted in 1990 on a west-facing hillside with slight slope. Clay-limestone soils. Aged 1/3 in barrel, 2/3 in stainless steel tank for approximately 12 months. A fresh, mineral Aligoté that showcases the variety's potential when given Burgundian terroir and careful handling. One of the domaine's hidden gems.
Neutral Oak, No Oenological Artifice
Fiona Leroy's cellar work is defined by radical restraint. She steers clear of oenological intervention, allowing the richness of her terroir to speak for itself. In her own words: "Each parcel has its own identity, rhythm and its own characteristics which will be expressed in the wine itself." To preserve that expression, she uses only neutral oak — no new barrels for either reds or whites. No oenological yeast is added. No oenological products are used apart from low doses of sulfur to protect the wine from potential bacteria, and only when absolutely necessary [^39^][^46^].
For her whites, grapes are directly pressed and the juice is left to settle for 24 hours before being fed into barrels for fermentation. Malolactic fermentation occurs naturally. The wines are aged in neutral oak for approximately 10–12 months, with no bâtonnage, no fining, and no filtration. The goal is purity and tension: wines that feel fresh, mineral, and deeply connected to their limestone-clay soils. Her Maranges Blanc Au Chêne — from vines dating back to the 1950s — is a standout: warm and nutty on the nose, with striking mineral tension from the rocky topsoil [^39^][^44^].
For her reds, the approach is equally gentle. Grapes are fully destemmed, with rare exceptions — her Maranges 1er Cru Clos des Loyères was fermented with 70% whole cluster in 2018, a departure that added structure and spice. Fermentation takes place in stainless steel or wooden vats with indigenous yeast, followed by 2–3 weeks of maceration and 12 months ageing in used French oak barrels. Gravity-fed systems ensure gentle handling at every stage. The result is Pinot Noir of unusual clarity: bright, precise, and alive — wines that taste of red fruit, wild herbs, and the limestone beneath the vines [^39^][^46^].
The Biodynamic Commitment
Fiona's biodynamic practice goes far beyond the vineyard. She follows the lunar calendar for every major decision — pruning, planting, treatments, and bottling. She prepares horn manure (500) and silica (501) according to Rudolf Steiner's original specifications, burying them in the soil and exposing them to cosmic rhythms. Her infusions of horsetail, nettle, and achillea are brewed on specific days and applied with precision. She has never used a synthetic chemical on her vines, not even in the difficult vintages when conventional growers reach for the easy solution. The result is not just organic certification — it is a vineyard that hums with life, where insects, birds, and wild plants coexist with the vines in a system that strengthens itself year after year. As one importer noted, her wines are "unadorned, energy-laden" — a description that fits both the woman and her work.
Purity & Intensity
Fiona Leroy is currently seen as one of the most exciting emerging talents in Burgundy's natural wine scene. Her debut vintage in 2018, crafted on a tiny 2.7-hectare estate, marked her as a dynamic force. In just a few years, she has built a reputation for wines of intensity, purity, and freshness — qualities that reflect both her meticulous biodynamic farming and her refusal to mask terroir with cellar tricks. Studer Vinothek described her wines as "unadorned, energy-laden" — a phrase that captures the essence of her approach [^44^].
What sets Fiona apart is her ecological vision. She is not merely making wine; she is stewarding a landscape. Maranges is one of the most biodiverse appellations in Burgundy, and Fiona treats that biodiversity as her greatest asset. She preserves fauna and flora, encourages wild plants between rows, and sees her vineyard as part of a larger ecosystem rather than an isolated monoculture. Her commitment to Guyot Poussard pruning — which strengthens the vine's natural defenses — and her use of biodynamic preparations rather than synthetic chemicals are not marketing choices; they are expressions of a worldview that places the health of the land above the convenience of the grower [^46^].
Fiona is diminutive, focused, and deeply connected to her vines. She does almost all the work herself — hand-pruning, hand-harvesting, hand-tending — with only a small caterpillar tractor to assist. She has no cellar crew, no vineyard team, no marketing department. Just a young woman, her 2.7 hectares, and a dream of independence that she is living every day. Her wines are allocated to natural wine markets in France, the US, and Europe, with most cuvées produced in quantities of just a few hundred bottles. The scarcity is real, but so is the quality — and the world is starting to notice [^44^][^39^].
"Unadorned, energy-laden wines that invite philosophical reflection."
— Studer Vinothek
The Leroy Range
All wines are made from organically and biodynamically farmed estate fruit, hand-harvested, fermented with indigenous yeast, and aged in neutral oak barrels. No new oak, no oenological yeast, no additives beyond minimal sulfur when necessary. No fining, no filtration. Reds are mostly destemmed (with occasional whole-cluster exceptions); whites are directly pressed and aged on lees. Production is tiny — ~3,000–5,000 bottles annually across 9 cuvées — with allocations strictly managed [^39^][^46^].