The name "La Grange Dimiere" references one of the ancient tithe barns in the Roger’s home village of Bué. Jean-Max Roger’s ancestors used this barn for winemaking, and today it remains the oldest part of the winery. Today’s missive is a masterful blend of pinot noir from the villages of Bué, Sancerre, and Amigny, primarily grown on flint and limestone soils, locally called Caillottes & Terres Blanches (Kimmeridgian marls, similar to what is found in Chablis) with southern exposures. Farming is done following organic principles, and the wines are fermented using natural yeast.