Jean-Max Roger Sancerre Menetou-Salon Pouilly-Fumé Jean-Max Roger s.a.s. 11 place du Carrou 18300 Bué France Tel : +33 (0)2 48 54 32 20 Fax : +33 (0)2 48 54 10 29 H www.jean-max-roger.fr E.Mail : contact@jean-max-roger.fr
Jean-Max Roger The Estate 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 experiences in France and abroad. His third son, Xavier, lives his passion for wine in the Languedoc-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 5 ha of vines located in the Menetou-Salon AOC area of production where the first plantations date back to 1981. We produce white wines made from Sauvignon Blanc as well as reds and rosés made from Pinot Noir. We also sell Pouilly-Fumé, a neighbouring appellation located opposite Sancerre on the left bank of the Loire. The Terroirs The terroirs of Sancerre Located along the Loire River, Sancerre’s vineyards cover a surface area of 2,770 hectares. The Sancerrois region is made up of 3 types of soils: “Terres blanches”, (white earth), “Caillottes”, very pebbly and calcareous and clay and siliceous soils. Our vineyards are primarily made up of “caillottes” with some “terres blanches”. It is on the clay-limestone slopes of Sancerre that the Sauvignon Blanc grape gives the finest expression of its complexity and aromatic palette with scents of white flowers, tropical fruit and citrus, along with fullness and roundness on the palate The terroirs de Menetou-Salon These vineyards cover 465 hectares of hills, and lie atop limestone sediments. The area of appellation is spread over 10 communes, our vineyards are located in the commune of Morogues. The clay-limestone marls of the village of Morogues give our Menetou-Salon wines their originality. This wine’s complexity and aromas of tropical fruits are at their best after a few months of bottle ageing. The terroirs de Pouilly-Fumé Pouilly’s vineyards stretch out along the right bank of the Loire River and cover a surface area of 1,224 hectares. The vineyards here are planted in 3 very different types of soils: “caillottes”, terres blanches”and flint. Pouilly-Fumé is made from Sauvignon Blanc grapes grown in siliceous clay and clay- limestone soils. Flint adds a smoky touch while clay lends floral notes and brings out the wine’s richness on the palate. www.jean-max-roger.fr
Jean-Max Roger The Vineyard Our vines within the Sancerre area of appellation are located in the communes of Bué, Crézancy, Vinon, and Sancerre, and the hamlet of Amigny. They are planted on most famous parcels: Le Grand Chemarin, Le Petit Chemarin, Saint Martin, l’Epée, Garennes formerly called Le Clos Derveau, and la Côte de Bué. Our vineyards are found on two kinds of soils. The very stony, limestone rich soil is known locally as “ Caillottes ”. It lends elegance and finesse to wines made from the grapes grown here. When this soil is sufficiently rich in clay, as is the case for most of the estate’s vineyards, it ensures good ageing potential to the wine. The clay-limestone white soil called “Terres blanches” or “ Marnes ” gives more structure and richness to the wine. It needs more time for the wine to be at its best potential. 70% of our Sancerre vineyards are planted with Sauvignon Blanc, while Pinot Noir accounts for 30%. Within the Menetou-Salon area of appellation, our vines are located in the commune of Morogues, on a parcel known as “Le Petit Clos”, situated on a steep, south-facing slope. The clay-limestone soil, which dates back to the Kimmeridgian stage of the Jurassic Period, is also called “Terres blanches” or “Marnes”. “Le Petit Clos” is exclusively planted with Sauvignon Blanc vines. Just a few hundred meters from “Le Petit Clos”, where the soil is identical in composition, the “Vignes de Fourchet” parcel produces both white Menetou-Salon that goes into our “Le Charnay” cuvée, and red Menetou-Salon made with Pinot Noir. Sauvignon Blanc accounts for 80% of the surface area under production, with the remainder devoted to Pinot. Our vines are grown traditionally. They are trained low and are planted closely together with a density of 7,000 to 8,000 vines per hectare. Guyot Poussart pruning is the technique commonly used throughout the estate in order to well balance the vines and be respectful of the sap flows. In the spring, the double buds are pruned and shoots are removed to control yields and ensure healthy growth of the future leaves. The fertilization is organic with composted dung, for example. The soil in the vineyards is either worked mechanically, or grass is grown between the rows depending on the risk of erosion and the vines’ needs for nutrients and water. New techniques of weed establishment and green fertilization which come from the conservation agriculture are now tested to improve the structure of the soil and also avoid the negative impacts of too frequent mechanical works and tractors’ go-coming. New strategies of treatment are also tested to reduce their number over a year. Our vineyard management is always evolving in order to produce high-quality grapes and promote a sustainable agriculture. www.jean-max-roger.fr
Jean-Max Roger The Winery Located at the heart of the village of Bué, our facilities have evolved with the expansion of the estate. The oldest parts, including the barrel cellar and the tasting room, date back to the early 17th century. What is today the pressing room was once one of the village’s tithe barns. Along with the increase in our surface area of vines, the facilities were also expanded in order to accommodate modern equipment. This equipment allows us to mature our wines at the correct temperatures and under hygienic conditions. Our equipment and working methods ally modern technology and respect for tradition, based on our knowledge and experience. Thus, each bottle that leaves our winery has benefited from such care that, once uncorked, it expresses the coming together of the terroir, the varietal, and the art of the winemaker The Vinifications White Wines Our white wines are made from Sauvignon Blanc grapes which are pressed immediately after being harvested After being settled for 48 to 72 hours, the must is racked and left to ferment in tanks. Fermentation temperatures are closely monitored and the process lasts several weeks to give as much aromatic complexity as possible to the wine. No yeast is added to the musts. It is the indigenous yeasts in the grapes that initiate fermentation. The first racking takes place in March or April. After bentonite fining, performed in order to remove unstable proteins and polish its aromas, the wine can be filtered and bottled. For our white “Vieilles Vignes” cuvée, some of the grapes are fermented in 400-litre oak barrels in which the wine is left to age on fine lees for one year while the remainder is vinified in stainless steel tanks. How to drink them? This wine should be served chilled at between 8 and 12°C. It may be enjoyed as an aperitif or as the perfect accompaniment to the bounty of the sea, including crustaceans, shellfish, and raw or cooked fish. It is also a good match for white meats (poultry, veal) and goat’s cheeses in particular. www.jean-max-roger.fr
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