LEES, LEESY
The lees are the dregs (mainly yeast and grape pulp) that remain on the bottom of the wine's fermentation tank. Aging a wine "on the lees" usually gives it a richer, more complex, "leesy" taste, especially in white wines.
Lees / Leesy Created by dead yeast cells and other solid matter which collects at the bottom of the container after fermentation.
leesy...
Creamy richness imparted to a wine from time spent on the lees. Most obvious in bottle-fermented sparkling wines and certain "still" white wines.
legs...
Popular in Muscadet, Alsace, Germany (Riesling and Pinot Gris) and California. Adds complexity to Chardonnay and Sauvignon Blanc; can occasionally be overdone and lead to a leesy flavor that is off-putting.
Originated in Burgundy, with Chardonnay. Popular in Muscadet, Alsace, Germany and California. Adds complexity to Chardonnay and Sauvignon Blanc, can occasionally be overdone and lead to a leesy flavor that is off-putting.
 See also: Full, Acid, Grape, Oak, Chardonnay
  
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