Type: White Wine
Country: France
Region: Languedoc-Roussillon
Code: DEUX001
A wine that expresses true harmony of varietals. Viognier lends punchy stone fruit aromats whilst the Marsanne adds refreshing acidity and liveliness. Truly mouthwatering and delicious.

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.


Gold and bright in colour. On the nose, candied apricots and peaches with notes of honeysuckle and lemon peel. Full bodied with a long refreshing finish.
Drink with white meats, or Duck Terrine with Figs
Macerated on their skins for a few hours, they are then gently handled using a pneumatic press. The varieties are kept separate so their varietal character is allowed to develop. Fermentation happens is stainless steel at low temperatures. Aged on fine Lees over 3 -4 months.

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