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.
100% Sauvignon Blanc
Vineyard & Vinification Note
HVE3 Certified (high environmental value)
Soil: clay-limestone, Kimmeridgian marls – Vineyard: Fourchet – Exposure: south-western – Communes: Morogues
Age of vines: from 5 to 40 years – Density: 7,000 plants / hectare – Yield: 40 to 55 hl/ha – Pruning: Single Guyot with some Cordon de Royat. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.
The grapes are pressed immediately using a pneumatic press and the must is cold settled for 48 hours. – The grape sediment is carefully removed and the clear juice is brought up to temperature. – Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks in order to give a maximum of aromatic complexity to the wine. – The first racking takes place in January or February and is followed by ageing on the lees. – Bentonite fining removes unstable proteins and polishes the aromas. – Cold stabilization reduces tartrate crystals. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities
A fruity wine with citrus notes, rich and full-bodied on the palate with nice vivacity on the finish. – Ageing potential: 3 to 5 years. Vegan.
This cuvée is the perfect complement to shellfish and raw or cooked fish. It is also marvellous with white meat and goat’s cheese. It is ideal for starting off a meal or for enjoying with friends at any time of day.