Meursault is Benjamin Leroux's home turf in every sense — the village where his négociant business is based, and one of the appellations he knows most intimately. This village-level bottling is a genuine patchwork of Meursault's terroir, blended from 1.4 hectares of vines planted between 1944 and 1977 across four distinct lieux-dits: Les Criots on the Volnay side, Au Moulin Landin in the heart of the appellation, Les Millerands closer to Puligny-Montrachet, and the higher-elevation Bois de Blagny, whose altitude lends real tension and minerality to the final blend. Almost entirely from Leroux's own domaine fruit rather than purchased grapes, the wine is whole-cluster pressed, settled, and fermented on indigenous yeasts, then matured for twelve to fifteen months in a mix of 300 and 600-litre barrels with a restrained 5–15% new oak, before a further four to six months resting in tank to knit everything together. The result is Meursault at its most complete: the classic richness and generosity of the appellation — ripe orchard fruit, hazelnut, a gentle buttery warmth — balanced by real freshness and mineral drive drawn from that blend of contrasting sites. It's a wine built on transparency rather than showy oak, letting each parcel's character come through in a single, harmonious whole.
