Celliers Jean d’Alibert

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 and pale yellow in the glass. The nose displays hints of green apple skin, citrus fruit and fresh cut grass. This bone-dry white shows terrific balance, with refreshing acidity and minerality. The limestone mouthfeel is supplemented by juicy grapefruit aromas on the finish.

Enjoy on its own or with your favourite food: fresh oysters, Pan-Asian fish, fried chicken and vegetable curry.

The winemaking is simple, as we want to enhance the true expression of the varietal. The grapes are harvested early in the morning. They are immediately pressed and cold- fermented over fifteen days in stainless steel tanks. The lees contact for three months is enhancing mouthfeel and structure. The wine was fined and filtered before bottling.

Wine Merchant Top 100, 2022: "Flora, clean, well balanced; easy to drink. A well-made wine, good value" Brian Elliot, Midweek Wines, June 2021: "It is easy to think of Chenin Blanc as mainly a Loire or South African grape variety but, as this version testifies, it also prospers in Languedoc. Cooler parts of that region produce textured, largely dry white wines with acidic zing like this. Fresh but nicely textured, it provides ripe melon, apple and white peach flavours coupled here with grapefruit verve, ginger elements and just a hint of sweetness" Wine Merchant Top 100 2023, Highly Commended.