Diam. Leroux’s Saint-Romain hails from 0.5 hectares (split in two parcels) in the lieu-dit of Sous le Château. Organically farmed, the two parcels are 60 and 20 years old. The stony, rugged soils here are typical of Saint-Romain’s terroir, yet the site is well protected from the northern winds, and the plethora of stones on the soil’s surface radiate heat. The cool valley that leads to Saint-Romain encourages later budding, helping minimise frost damage, so yields were only reduced by 15%. Vinification was half in foudres and half in 300-litre barrels. Simply a cracking release for this wine, with a super fine texture sculpted by the chalky finish.

“There was enough fruit to make use of a good mix of barrel shapes and sizes, as St-Romain was not much frosted. Pale colour with a light green tint. Fresh bouquet, some lime blossom, good tension here with a mineral backbone, and an attractive finish.” 88-90 points, Jasper Morris MW, Inside Burgundy

“The 2021 Saint Romain Sous Le Château has a fragrant nose, with green apple, grapefruit, linden and a touch of blackcurrant leaf. The palate is well balanced with Granny Smith, nectarine and a touch of ginger. It showcases fine depth, with admirable concentration on the finish for a Saint-Romain.” 89-91 points, Neal Martin, Vinous