The Roger family descends from a long line of winegrowers from the village of Bué dating back to the early 1600s. 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, 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)
Soil: “caillottes”
Vineyards: Saint Martin, L’Epée and other famous vineyards within these communes.
Exposure: southern/south-western
Communes: Bué, Amigny (Sancerre)
Age: 6 to 40 years
Density: 7,000 plants/hectare
Yield: 55 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.
The grapes are pressed immediately using a pneumatic press, and the must is cold and settled between 48 and 72 hours.
The grape sediment is carefully removed, and the clear juice is heated.
Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks to give a maximum aromatic complexity to the wine.
The first racking occurs in January or February, followed by ageing on the lees.
The wine is bottled at the estate’s facilities.
Tasting Note
Pale gold in colour with golden highlights. Intense, complex nose reminiscent of flowers (peony rose), opening to fruitier notes of mango and lemon tart with a touch of meringue on the finish. The rich, round attack fills the mouth, increasing freshness on the mid-palate and ending on a pleasantly vivacious note. Flavours of yellow peach and poached apricots are strongly echoed on the palate.
Ageing potential: from 3 to 5 years.
Food Pairing
This wine may be served as an aperitif. It is the perfect accompaniment to shellfish and raw or cooked fish. It also matches white meat (poultry, veal) and goat’s cheese well.
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