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Sancerre Cuvée Les 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.
100% Sauvignon Blanc sourced in various plots (Saint Martin and L’Epée among others) in the villages of Bué, Amigny and Sancerre. The soil is a stony, clay-limestone mix known locally as “caillottes”, on slopes with a south/south-westerm exposure. Wines from here are fruity with well-balanced acidity. Vines average 6-40 years old.
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, gold.
Fresh and candied citrus with grassy notes.
Fruity style with terrific zestiness on the palate and crisp finish.
As an apéritif or matched with oysters, sashimi or cooked fish. Also a fine match for poultry,veal and all types of cheeses, especially goat cheese. Could be cellared for up to 10 years, though the producer recommends enjoying it within three years to best appreciate its full fruity freshness.