Jean Max Roger Cuvee GC (750ml)

  • Wine Type

    White Wine

  • Size


  • Vintage


  • Country


  • Region

    Loire Valley

  • Sub-Region


  • Grape

    Sauvignon Blanc

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    Cold SaladsSeafood

The Roger family descends from a long line of winegrowers from the village of Bué in the appellation of Sancerre.  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 and also includes 6 ha of vines located in the Menetou-Salon AOC area of production where the first plantations date back to 1981.  

Fertilizers are either organic or based on composted manure. Cover crop and ploughing of the soil are managed mechanically according to risk of erosion and the vines’ needs for water and nutrients.  New techniques for cover crops and green manure, derived from conservation agriculture, are currently being tested to structure the soil and enrich it naturally while avoiding the negative impacts of mechanical labour and frequent use of machinery. New plant protection strategies are also being experimented with in the aim of reducing the number of treatments over the course of the year.  They strive to uphold a sustainable approach to viticulture and as a result their growing methods are constantly evolving so as to preserve the vines and the terroir while not compromising on the production of top-quality grapes.

Tasting Notes

Bright yellow-gold. Vivid, pungent aromas of citrus pith, orchard fruits and wild flower 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.  Pair this with fresh goat cheese like Crottin de Chavignol, oysters with lemon, seafood, arugula salad, white meat. 


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.  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 filtered with diatomaceous earth and estate-bottled.

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