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Connexion Oenophilia represents fine wines produced by exceptional estates, many of them family-owned.  All are committed to producing wines of superb quality.


Jean-Max Roger

Sancerre Blanc Cuvée Marnes & Caillottes

Loire :: France


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 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 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.

Grape varieties::

The Marnes et Caillottes cuvée is made from Sauvignon Blanc grapes grown in vineyard parcels with varying types of soil: “Caillottes” and “Kimmeridgian Marls”. Each terroir contributes complexity and finesse to this cuvée. The “caillottes” give the wine its floral and fruity notes, along with its lightness and freshness while the “terres blanches” (Kimmeridgian marls) provide structure, richness and power. It is its multiple origins that lend this cuvée its personality.


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.



Ageing on heavy lees from fermentation until the first racking which occurred between February and April leading to the development of characteristic minerality. The wine is then fined and filtered to stabilize both aromas and wine before being estate-bottled.


Pale straw yellow


It shows fruity freshness and characteristic finesse on the palate that make it a wine that will age well for up to 5 years, though it is best enjoyed within the first three years.

Food pairing::

It is the perfect accompaniment to the bounty of the sea including crustaceans, shellfish, and raw or cooked fish. It is also pairs well with white meats (poultry, veal) and cheese, especially goat & blue cheeses.


Natural cork.

% alc./vol. ::