Xavier Roger

Xavier Roger’s roots were firmly in the vineyards of Sancerre in the Loire Valley. Son of Jean-Max Roger whose 34ha domaine in the village of Bué, just south-west of town of Sancerre, is renowned for its production of high quality, Sancerre, Menetou-Salon and Pouilly Fumé. However three is a crowd, and with his brothers Thibault and Etienne working at the family domaine, Xavier set out on his own and made his own way.

 

After attending winemaking school in Burgundy followed by three years of viticulture training at the agronomy school in Montpelier, Xavier spent the 1990’s gaining international winemaking experience in the US, New Zealand and Germany before returning to France to work in Bordeaux.

 

After three years running  a 60ha estate in Nimes, Xavier joined Alain Grignon who had set up LGI in 1999, along with Thierry Leduc and Englishman Mark Lynton, to run the entire winemaking operation as well as developing relationships with some of the finest growers in the region. It is these close relationships which puts Xavier ahead of all others in securing the best parcels of grapes in the region.

 

In 2013 Alain Grignon retired and Xavier took over the general management of the company, whilst maintaining full control of the winemaking process and grower relationships.

 

Mastering the nuances of Sothern French varietals and combining traditional as well as innovative winemaking techniques, Xavier Roger wines are a superb example of the quality that is now being produced in the South of France.

 

On the nose there are aromas of plum jam, raspberry, spice and a touch of pepper, not dissimilar to a good Cotes-du-Rhône. The palate is soft and smooth with a ripe red fruits, and a touch of pepper on the finish.

A lovely match for pizzas.

The grapes are harvested at optimal ripeness, get destemmed and thereafter are divided into two sections. One passes the modern process of flash-detente and hot skin contact maceration. After that, the juice goes through cool temperature fermentation. This procedure is carried out in order to extract and enhance the varietals’ aromatic qualities. The other part of the raisins is traditionally fermented on the skin for about ten days adding structure to the wine. At the end of the winemaking process both the modern and the traditional section of each variety are blended to a youthful and easy drinking Cuvée.