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Henri Bourgeois Sancerre la Vignes Blanches

Henri Bourgeois Sancerre la Vignes Blanches

Regular price £22.50

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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, Rémi and Jean-Marie, who very soon gained a reputation for discovering marvellous terriors, the vineyard of Henir Bourgeois gradually extended over several villages in Sancerre and Pouilly-Fumé, 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.

Vineyards

It is on the clay-limestone slopes located on the hills west of Sancerre, that "La Vigne Blanche" gives the most accomplished expression of his palette aromatic and complex. Controlled yields and vigour, inter-row grassing, use of organic fertilizers, input limitation, everything is done to make the grapes as perfect as possible.

Vinification

Each stage of winemaking aims to preserve and develop full aromatic potential wine. Soft pressing, fermentation between 15-18 degrees Celsius in vats thermo-regulated stainless steel, then rested for 5 months on its fine lees.

Tasting Notes

"La Vigne Blanche" is a wine of exotic fruit and citrus aromas; subtle yet powerful. Its persistence and harmony find their origin in the exposition and quality of the terroir.

Delicate nose with aromas of white flesh fruits and citrus, this Sancerre is highlighted by its typicity.

Very pleasant at the beginning of the meal, it reveals an excellent companion of the sea dishes: scallops Mango emulsion, rolled from Bar to Curry and of course the famous Crottin of Chavignol.

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