Jean Max Roger Sancerre Rose 2021
Product Details
Your Rating
Somm Note
Winemaker Notes
Fresh, with aromas of red berries and flowers. Fine and delicate palate with lovely acidity that provides elegance and length to the tasting experience.
Such balance enables this wine to be enjoyed both on its own and paired with fine food. It is an ideal match for deli meats and salads as well as smoked salmon, fish carpaccios and crustaceans. Also delicious with exotic dishes such as sushi, sashimi and spicy dishes.
Other Vintages
2019-
Wilfred
Wong
-
Wine &
Spirits
The Roger family comes from a long line of winegrowers from the village of Bué. The first texts that mention the family 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, 26 hectares. 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.
Today, the estate covers a surface area of 26 hectares in the Sancerre AOC, along the Loire River. It also includes 5 hectares 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 made from Pinot Noir. They also sell Pouilly-Fumé, a neighbouring appellation located opposite Sancerre on the left bank of the Loire.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s.
While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography—rolling hills and steep slopes from about 600 to 1,300 feet in elevation—with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs.
In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.
About ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. While not typically exported in large amounts, they are well-made and attract a loyal French following.