Domaine Jean-Max Roger
Sancerre La Grange Dimières red, 2016

The Roger family descends from a long line of winegrowers from the village of Bué dating back to the early 1600’s. Jean-Max Roger took over the four hectares left to him by his parents in the early 1970s and expanded the estate. Now two of his three sons, Etienne and Thibault work at the estate too, which covers an area of 26 ha in Sancerre AoC and 5 ha in Ménétou-Salon AoC. We love the fresh, clean bouquets they achieve and the light but penetrating flavours.

Grape

100% Pinot Noir

Vineyard & Vinification Note

Soil: “caillottes”, Kimmeridgian marls, flint – Vineyard: various – Exposure: south-western / south-eastern – Communes: Bué, Sancerre, Vinon

Age: 10 to 40 years – Density: 7,000 plants / hectare – Yield: 40 to 50 hl/ha – Pruning: Single Guyot. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Green harvest is performed. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.

The grapes are crushed and destemmed. – Cold maceration lasts for a few days. – Yeasts are added and fermentation lasts for 10 to 12 days with a gradual rise in temperatures and regular pumping-over of the must for optimal extraction. – The wine is run off at the end of alcoholic fermentation. – 20 to 30% of the wine is aged in 300-litre oak barrels while the remainder is aged in stainless steel tanks where it undergoes malolactic fermentation. The wine is aged for 10 to 15 months. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities

Tasting Note

This wine shows great finesse. Aromas of red berries on the nose are echoed on the palate accompanied by a touch of spice. The tannins are soft and elegant.

Food Pairing

This wine is best served with grilled or roasted meats, feathered game, and poultry. It is the ideal wine to be served throughout an entire meal.