Type: Red Wine
Country: France
Region: Languedoc-Roussillon
Code: BIGB001
When it comes to matching a wine with steak (or other red meat), look no further than this fabulous Cabernet Sauvignon. The story began last December on a buying trip to Languedoc. We were tasting with Xavier Roger, and had tried the 2021 vintage of a number of existing wines. He then produced a Cabernet Sauvignon which I thought was stunning. There was one small problem – no label, no name! Fast forward to a cold March morning when I was out for an early morning jog. As I stopped for a breather ... Read More

Fredéric Garrabou

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. 

Rich, ripe, blackcurrant and cassis fruit, with smoky and peppery hints. Ripe tannins and a savoury coffee note with a delicate hint of oak.
Enjoy Big Beltie with a big juicy steak!
The Big Beltie Cabernet Sauvignon requires perfectly ripe grapes to show its full potential. Xavier looks for the right moment for the harvest of each particular vineyard, ensuring perfect phenolic maturity. The grapes are destemmed, crushed and then sent to maceration for about ten weeks. This long process is ideal to extract the fruity character of the variety. Approximately one third of the blend is aged with half-toasted French oak which adds complexity to the wine.

The Guardian, May 2023, David Williams: "In the right hands, cabernet sauvignon is far too interesting and adaptable a grape to ignore, however, with a wine such as the superb-value Big Beltie bringing a little French Mediterranean solar charge to the classic cassis characters." London Wine Competition, 2023 - Silver Medal. Jancisrobinson.com, 2023, 16: "Classic blackcurrant fruit. Ripe, bodacious and extrovert. Lovely network of thyme, tarragon and sweetbox bring herbal fragrance. Plush, velvety tannins. Easy, ready and full of charm." Joanna Simon’s Wine of the Week, 27/10/2022: "...in case you're jumping to conclusions, this isn't a big belter of a wine. It's medium-full and pulsing with Cabernet Sauvignon energy and rich, sunny fruit. Think plum and cassis lightly brushed with aromatic, woody herbs, supple tannins discreetly wrapped in oak, and a flourish of bay-leaf spicy freshness. " Tom Surgey, Three Wine Men, November 2022: "Love the brightness and the juicy blackcurrant attack; the layers of spice and a bit of leaf sit in good harmony and while secondary to the fruit itself, they give it complexity and extra dimensions that elevate it....Top work! Genuinely great value wine." Tom Stevenson, Wine Writer, 2022: "Well, what a belter of a Beltie that was! Belter as in lovely, rather than big, that is. And so beautifully proportioned; phenolically ripe, yet only 13.5%! A styish, gulpingly good red with soft, ripe black fruits, a soft and supple texture, and the smoky-creamy-coffee allure of oak."

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