2020 Benjamin Leroux Saint-Romain Sous Le Château

The 2020 Benjamin Leroux Saint-Romain Sous Le Château is a vibrant, mineral-driven white Burgundy that showcases the finesse and freshness of this often underrated village. Crafted from old-vine Chardonnay grown on high-altitude slopes, it balances precision and texture in a way that feels both classic and contemporary. Benjamin Leroux’s meticulous approach in the cellar allows the character of Saint-Romain’s cool, stony terroir to shine through in the glass.

Tasting Notes
In the glass, this wine shows a pale straw to light gold hue with a luminous clarity that hints at its energy and youth. The nose opens with citrus—think lemon zest and grapefruit—layered with green apple, white flowers, crushed stones, and a delicate hint of hazelnut and fresh butter from sensitive oak aging. On the palate, the 2020 Saint-Romain Sous Le Château is taut yet silky, offering a fine interplay of ripe orchard fruits, citrus, and saline minerality. Flavors of pear, apple, and lemon curd are supported by vivid acidity and a subtle creamy texture, finishing with notes of chalk, wet stone, and a gentle, savory length. It drinks beautifully now for its purity and tension, but has the structure and acidity to evolve gracefully over the next 5–8 years, gaining more complexity, nuttiness, and depth with time in bottle.

Production
Saint-Romain sits in the hills above the Côte de Beaune, where cooler temperatures and limestone-rich, rocky soils naturally yield chiseled, mineral whites with excellent freshness. The Sous Le Château lieu-dit benefits from well-drained slopes and good exposure, giving fruit that ripens evenly while retaining bright acidity. Benjamin Leroux works with sustainably farmed vineyards, favoring careful hand-harvesting at optimal ripeness to protect the health of the berries. In the cellar, the grapes are gently pressed and the must is allowed to ferment with minimal intervention, typically in oak barrels—often with a restrained proportion of new oak—to build texture without overshadowing the terroir. The wine is then aged on fine lees, adding subtle creaminess and complexity while preserving the clarity and precision that define Saint-Romain.

Food & Serving
This Saint-Romain is a natural partner for refined yet simply prepared dishes. Try it with oysters, poached or grilled white fish, seared scallops, sushi and sashimi, roast chicken with herbs, or creamy dishes like risotto with mushrooms or a classic roast poultry in light cream sauce. It also pairs beautifully with soft cheeses such as Brie, Camembert, or a young Comté. Serve at 10–12°C (50–54°F) to highlight its freshness and aromatic detail. A short decant of 20–30 minutes, or simply opening the bottle a bit before serving, can help the wine unfold its layers, especially in its younger years.

Producer
Benjamin Leroux is widely regarded as one of Burgundy’s most talented modern vignerons, having first made his name as régisseur at Domaine du Comte Armand before launching his own highly respected micro-négociant and domaine. Based in Beaune, Leroux works with an impressive mosaic of top sites across the Côte d’Or and beyond, from famous crus to hidden gems like Saint-Romain. His philosophy emphasizes precision, purity, and transparency of terroir, with careful vineyard partnerships and an artisanal, low-intervention approach in the cellar. In a relatively short time, his label has become a reference point for Burgundy lovers, known for delivering exceptional quality and a clear sense of place across the range.

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