Half a century ago, Henri Bourgeois cultivated just a few hectares of vines in the heart of Chavignol, a traditional village in the Berry region. His pioneering spirit saw him move away from multi-crop farming and focus his passion into wine-making.
Alongside his sons, Remi and Jean-Marie, who very soon gained a reputation for discovering marvellous terriors, the vineyard of Henri Bourgeois gradually extended over several villages in Sancerre and Pouilly-Fume, forming a mosaic of parcels cultivated with meticulous care.
In the mid 80's, a modern, eco-friendly cellar was built to provide exceptionally good conditions for careful winemaking and wine ageing.
The current generation of the Bourgeois family decided to modernise the facilities by using the advantageous topography of the village to build a gravity-fed winery.
Today, the 72 hectares cultivated by the Bourgeois family composes a palatte of 120 parcels.
Made from the slopes of the Loire Valley, this Sauvignon Blanc take advantage of 10th generation of winemaking experience of our family.
The grapes come from the slopes of the Loire Valley formerly known as "The Garden of France" due to its temperate climate perfect for growing vegetables, and of course vines. The king's of France used to have their castles and gardens there.
This Loire Valley Sauvignon Blanc takes advantage of 10th generation of winemaking experience of our family. It ferments in thermoregulated stainless steel tanks at cool temperature in order to have longer fermentations and more intense aromas. The wine then matures for 3 months on its fine lees before bottling.
Remarkably aromatic with pleasant flower and fruit fragrances recalling the flower of the vine and the fruit of the Sauvignon. On the palate it reveals a freshness and vivacity characteristic of grapes harvested at good maturity. Citrus, apple and gooseberry aromas with hints of passion fruit are often found in this lively and bright wine.
Here is an excellent aperitif that is also outstanding with fish, seafood and certain white meats. Enjoy Petit Bourgeois with a halibut steak in lemon butter, a kingfish carpaccio, some grilled white fish or a Crottin de Chavignol goat cheese.