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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% Sauvignon Blanc
Vineyard & Vinification Note
HVE3 Certified (high environmental value)
Locality : La Côte de Bué Soil: Kimmeridgian marl Exposure: south-east
Slope: up to 50% Planting density: 7000 vines / hectare Yield: 55hl/ha
Handpicking: ensures that the fruit remains intact; sorting takes place in the vineyard.
Winemaking:
The grapes are pressed immediately using a pneumatic press. The must is allowed to cold settle for 48 to 72 hours before being racked, this preserves the aromas and flavours and eliminates any vegetal debris or dust.
Long fermentation with sequential yeasting under monitored temperatures in stainless steel tanks and 400-L barrels, which helps develop the wine’s aromatic complexity.
Aged on full fermentation lees until the first racking, which takes place between February and April and develops minerality.
Blending of the tank and barrel-aged wines: the proportion of barrel-aged wine varies according to the vintage but does not exceed 30% of the final blend.
Tasting Note
Brilliant, pale yellow in colour with green and golden highlights. The nose is very complex: it boasts primarily floral aromas along with notes of spices, vanilla and ginger. Starts off bold on the palate, evolving towards a slightly tannic finish that lends overall freshness. Vegan.
Ageing potential: Up to 15 years
Food Pairing
Mainly served alongside seafood and fish.
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