This year's blend includes Bourgogne-level fruit from Leroux’s key sources: the excellent Maison Dieu in Pommard, Mon Poulain in Volnay, and Les Belles Côtes in Meursault. In 2023, these sites were complemented by village and 1er Cru wines from Monthélie. Leroux opted to use whole-bunch fermentation only on the homegrown components. Maturation took place in 2,200-litre Grenier oak cask alongside ten 228-litre barrels, (10% new). As always, this punches way above its weight division.