The Roger family has been farming the limestone and silex soils in the the village of Bué since the 17th century. The 30+ year old vines are hand harvested and fermented in tank with indigenous yeast. Aging also takes place in tank.
This limpid, pale yellow-green wine unfurls gradually with aromas of green apples and pears, fresh flowers, and white grapefruit zest – along with fleeting suggestions of walnuts, cassis, anise, and lavender, which move in and out of the foreground as the wine evolves in the glass. On the palate, the wine is sapid and concentrated – at the same time chiseled and reined in – with a delicately spicy kernel of white nectarines joining the citrus and apples, all seasoned with saline minerality that persists through the long, elegant finish. Drink now for the wine’s electrifying energy and primary fruit, or tuck away in a cool cellar for five years or more.