Mastering the nuances of Southern French varietals and combining traditional and modern winemaking techniques, Xavier Roger wines are a superb example of the quality that are now being produced in the South of France. Using the best parcels in the area, the quality of the range is truly outstanding.
On the nose there are aromas of plum jam, raspberry, spice and a touch of pepper, not dissimilar to a good Cotes-du-Rhone. 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 eaChâteau variety are blended to a youthful and easy drinking Cuvée.