Jean Max Roger Cuvee GC (750ml)

  • Wine Type

    White Wine

  • Size


  • Vintage


  • Country


  • Region

    Loire Valley

  • Sub-Region


  • Grape

    Sauvignon Blanc

  • Food Pairing

    Cold SaladsSeafood

The ROGER family descends from a long line of winegrowers from the village of Bué. The first texts that mention the name date back to the early 17th century.  Jean-Max Roger took over the four hectares of vines left to him by his parents in the early 1970s and expanded the estate to its current size. Beginning in 2004, two of his three sons, Etienne and Thibault, came back to work at the estate after various professional careers in France and abroad. His third son, Xavier, lives his passion for wine in the Roussillon region. Today, the estate covers a surface area of 26 ha in the Sancerre AOC area of production which is located along the Loire River. It also includes 6 ha of vines located in the Menetou-Salon AOC area of production where the first plantations date back to 1981. They produce white wines made from Sauvignon Blanc as well as reds and rosés from Pinot Noir. They also produce Pouilly-Fumé, in the neighbouring appellation located opposite Sancerre on the left bank of the Loire.

Tasting Notes

Bright yellow-gold. Vivid, pungent aromas of citrus pith, orchard fruits and floral honey, with a strong mineral underpinning. Concentrated citrus flavours provide impressive palate coverage but carry no excess weight, with smoky minerality adding spine and lift. Racy and tightly focused on the finish, which leaves gently sweet pear and lemon curd notes behind.


100% Sauvignon Blanc, this is a blend of wines from the “caillottes” plots located in the commune of Bué. These ancestral lands are what the estate was founded on. The wine produced from these plots has shaped the palate of several generations of the Roger family. They represent the origin of our history.  This wine was formerly named ‘Cuvée G.C.’  The grapes are pressed immediately using a pneumatic press and the must is cold-soaked for 48 to 72 hours. The grape sediment is carefully removed and the clear juice is brought up to temperature. Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks in order to give a maximum of aromatic complexity to the wine. The first racking takes place in January or February and is followed by ageing on the lees. Bentonite fining removes unstable proteins and polishes the aromas. Cold stabilization reduces tartrate crystals. The wine is Kieselguhr filtered (diatomaceous earth) and estate-bottled.

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