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.
Le MD (Monts Damnés) de Bourgeois is a very steep south and south-west facing slope in Chavignol composed of Kimmeridgian marl (a soil made up of fossilized seashells and clay). This terroir gives roundness, deepness and a great longevity to the wines. It’s one of the best plot in Sancerre and since the 11th century, noblemen would argue just to possess a small parcel.
During the harvest, only the very ripest grapes are hand-picked and carefully brought to the cellar where they are gently pressed to release their aromas. The must is left to settle naturally for a couple of days and fermented, in thermo-regulated stainless steel tanks. The wine is then matured on its fine lees between 9 to 10 months before bottling
The delicate tropical fruit aromas (a proof of ripe Sauvignon grapes) and clean mineral and fruity palate testify to Le MD's pedigree as an exceptional wine from one of the finest slopes in the Sancerre appellation. Served at 10-12°C, this very concentrated wine expresses its strong personality. With three to five years of bottle-aging, the wine gains roundness, richness and complexity.
Great with fish, white meats, goats cheeses, or why not veal escalope stuffed with Dublin Bay prawns and marjoram.