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.
100% Pinot Noir
Vineyard & Vinification Note
HVE3 Certified (high environmental value)
Soil: flint, “terres blanches”, “caillottes”. – Vineyard: various – Exposure: south-western / south-eastern – Communes: Vinon, Bué, Sancerre
Age: 10 to 40 years – Density: 7,000 plants / hectare – Yield: 55 to 60 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 pressed immediately using a pneumatic press and the must is cold settled for between 48 and 72 hours. – The grape sediment is carefully removed and the clear juice is brought up to temperature. – Yeasts are added and fermentation lasts from 4 to 8 weeks under controlled temperatures in order to extract and preserve as much aromatic complexity as possible. – The wine is first racked in February or March. – The wine is aged on fine 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
Brilliant in aspect with pink colour reminiscent of redcurrant. The nose hints discretely at redcurrant, kiwi and mashed banana. Nuances of liquorice and menthol add complexity to the whole. This wine has a straightforward attack with marked freshness and vivacity on the palate. It is long on the finish with notes of poached fruit. – Ageing potential: 3 years. Vegan.
Direct pressing of the Pinot Noir grapes gives this wine its characteristic salmon pink colour along with lightness and freshness, making it the perfect match for Asian and Indian cuisine, deli meats and smoked salmon. It may also be served as an aperitif.