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.

 

Bright ruby in colour with a hint of purple. Intense and complex aromas of ripe red and black fruits, followed by notes of earth and a touch of cloves and pepper. The wine is very well structured, with a perfect balance of elegant strength. Ripe and silky tannins on the length

Enjoy this wine at room temperature with a beef casserole, rustic pasta recipes, stuffed peppers or soy chorizo tacos

The grapes are harvested upon reaching the perfect balance of acidity and sugar. They are then sorted and destemmed as soon as they reach the cellar. Each varietal is vinified separately. Fermentation is managed traditionally in stainless-steel tanks. This process is particularly long for this wine and typically lasts 4 weeks. During this time, the wine is regularly pumped over. The Syrah is aged using French oak in order to add complexity and to provide unique aromas. Each varietal is selected from idyllic terroirs located on the east part of the Languedoc wine region where the hills are covered in vines, cypress and oak trees as well as plenty of aromatic Garrigue