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.