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.

 

A bright pale gold in the glass, the nose is soft and full of ripe fruit aromas like melon and pear. The palate is fruity and soft with a good roundness. Serve it for tapas, fish with tasty accessories, welcome and Asian-inspired food.

Perfect with Asian inspired food

Harvested at night the grapes undergo a modern winemaking process. After a 24 hours skin contact, at 6°C, only the premium juices are fermented at low temperature. The intense fruit aromas come from the specific method used to extract all of the fruit flavours from the lees. During 40 days the juice is kept at a 0°C temperature then the extracted clear juice contains all of the fruit specs of the grapes.

Wine Merchant Top 100 2023, Highly Commended. Brian Elliott, Daily Record, September 2021: "Gascogne in south-west France often wows us with colombard and ugni blanc based wines but it is not the most obvious place to look for the chardonnay used here. Nevertheless, this is hugely successful fare striking just the right balance between acidity, fruitiness and texture. Floral and smooth, it provides juicy melon and red apple flavours with pithy citrus acidity and supporting coriander, oregano and pie crust elements."