About Henri Bourgeois Sancerre La Bourgeoise
- Style
- White
- Grape Varieties
- Sauvignon Blanc
- Price Range
- ¥8,000-12,000
Henri Bourgeois Sancerre La Bourgeoise is a prestigious cuvée sourced from the oldest vines of the estate, planted in the unique Kimmeridgian marl soils of Chavignol. This terroir imparts a distinct mineral intensity and profound complexity to the wine. On the nose, it reveals elegant aromas of citrus, white flowers, and a subtle flinty smokiness. The palate is rich, structured, and remarkably persistent, showcasing a perfect balance between vibrant acidity and concentrated fruit. It is a benchmark expression of Sancerre that demonstrates exceptional aging potential, evolving beautifully over a decade or more.
This is an absolute masterpiece of Sancerre. You must experience its profound mineral tension and structural elegance at least once in your life.
New to wine?
This is a sophisticated Sauvignon Blanc that offers a much deeper, more layered experience than standard entry-level wines.
Food Pairings
Pairs excellently with grilled lobster, roasted poultry with herbs, goat cheese (Crottin de Chavignol), and delicate sushi or sashimi.
When to drink it
Ideal for celebratory dinners, fine dining experiences, or as a special gift for white wine enthusiasts.
Terroir & Winemaking
Grapes are hand-harvested and gently pressed. Fermentation occurs in oak barrels (with a portion of new oak) followed by aging on fine lees for approximately 12 months to enhance texture and complexity.
About the producer
Domaine Henri BourgeoisWorld's Top 50 winery, Sancerre's Kimmeridgian masterVisit the producer page →More wines from Domaine Henri Bourgeois
Frequently Asked Questions
- What does it taste like?
- It tastes like concentrated citrus, flinty minerals, and ripe stone fruits with a long, creamy finish.
- What should I pair it with?
- It pairs best with high-quality seafood, goat cheese, and refined Japanese cuisine like sashimi.
- When is the best time to drink it?
- It is excellent now but will continue to improve and gain complexity for 10 to 15 years from the vintage.
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