Type: Rosé Wine
Country: France
Region: Languedoc-Roussillon
Code: GRAN145
Beautifully packaged and produced in the southern French Languedoc-Rousillon, this is a superb example of the quality of wines that are now being produced in the South of France by this renowned winemaker Xavier Roger.

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 salmon pink in colour with lovely aromas of small red berries on the nose. On the palate, lively, well-balanced and fruity flavours.
Idea as an aperitif, or alternatively try with seafood and fish dishes
The grapes used to produce this wine are harvested mechanically at night when the temperatures are low to avoid oxidation and preserve the freshness of the fruit. The grapes are then pressed almost directly after harvest. As they leave the press, the best juices are carefully selected by the winemakers for fermentation. This process is carried out at a very cool temperature of around 15°C. Finally, the wine is aged on its fine lees to achieve intense and perfect aromas.

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