Description
Leroux’s Saint-Romain hails from 0.5 hectares (split into 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 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. Vinification was half in foudres and half in 300-litre barrels. It’s a lovely wine: fleshy and open yet, again, with good racy cut.
“Benjamin was able to keep the lees after racking as they were so pure and continue to nourish the wine. Very pale in colour. There is plenty of energy here, lemon infused up front, just the right flesh behind, with a long, agile finish.” 90 points, Jasper Morris MW, Inside Burgundy
