2024 Jean-Max Roger Sancerre Cuvee Marnes et Caillottes

Jean‑Max Roger 2024 “Cuvée Marnes et Caillottes”, Sancerre

Producer Background
Jean‑Max Roger is a family estate in the Sancerre appellation of the Loire Valley, known for producing expressive Sauvignon Blancs that reflect the region’s diversity of terroirs. The domaine works with multiple soil types and vineyard parcels, emphasizing sustainable practices, careful vineyard management, and winemaking that highlights freshness, minerality, and vibrant acidity.

Grape, Vineyard & Terroir
The wine is 100% Sauvignon Blanc, drawn from vineyards on two distinct soil types within Sancerre: marls and “caillottes” (stony calcareous soils). The marl contributes power, depth, and structure, while the caillottes bring finesse, mineral lift, and aromatic clarity. Vine age in the blend ranges, bringing complexity and variation in texture.

Style & Winemaking Approach
This cuvée is designed to balance two complementary terroirs. Grapes are harvested and handled to preserve vibrancy and purity. The winemaking preserves crisp acidity, encourages mineral expression, and avoids heavy intervention. The wine is meant to be age‑worthy, needing at least a few months in bottle to fully settle and reveal its complexity.

Tasting Notes

• In the glass: pale straw to light gold.

• Aromas: citrus (grapefruit, lemon zest), green apple, subtle floral notes, and a strong mineral signature — chalk, wet stone, and a touch of flint.

• Palate: lively, fresh, with bright acidity that carries the citrus and orchard fruit. Texture shows both weight (from the marls) and elegance (from the caillottes), with a clean, slightly salty mineral finish. There may be a hint of herbal or green edge (e.g. green bean or fresh herbs) that underscores the Sauvignon Blanc identity.

• Finish: persistent, invigorating, mineral — offering tension between fruit and structure.

Food Pairing Suggestions
This wine pairs very well with foods that echo its freshness, minerality, and citrus character, for instance:

• Fresh seafood, especially oysters, scallops, or raw shellfish

• Light fish dishes with lemon or herbal dressings

• Goat cheeses (classic Sancerre pairing) or mild fresh cheeses

• Salads with citrus or green herbs (parsley, chervil)

• White meats like chicken or turkey with citrus or light cream sauces

Serving & Cellaring Potential
Serve chilled, around 9‑13°C (48‑55°F). It offers immediate pleasure with its vibrant fruit and minerality, but also has the capacity to evolve—3 to 10 years of proper storage allowed, with minerals, tertiary notes, and complexity gaining as it matures.