Domaine Henri Bourgeois : ES-56 Rouge 2020

Characteristics and tasting notes of ES-56 Red 2020 from Domaine Henri Bourgeois

Tasting

Appearance

The wine reveals an elegant ruby hue with garnet highlights.

Nose

Generous and open, the nose offers aromas of vanilla along with luscious red fruits.

Palate

Beautifully dense, the palate combines balance, aromatic generosity and assertive character.

Food and wine pairings

An oven-roasted veal chop, a pork shank simmered with red cabbage, or a rolled lamb roast served with a pan-fried medley of porcini mushrooms make harmonious pairings with this red wine from the Loire.

Cellaring

This red Sancerre from the Bourgeois family can age peacefully in the cellar until around 2026-2029 to fully reveal its entire aromatic palette.

A full-bodied red wine from the Loire with beautiful richness

The estate

Arnaud, Lionel and Jean-Christophe Bourgeois represent the third generation at the helm of this family estate founded in 1950 by Henri Bourgeois. Covering 72 hectares, the vineyard of Domaine Henri Bourgeois extends over a diverse range of terroirs combining clay-limestone soils, Kimmeridgian marls and flint, which contribute to the singular identity of each of its Loire wines. Driven by unwavering passion and exacting standards, both in vineyard management and in plot-by-plot vinification, of which it was one of the pioneers, the Bourgeois family crafts wines renowned for their excellence, their delicacy and their faithful expression of these great terroirs.

The wine

A truly exceptional Sancerre, once known as "La Bourgeoise", this celebrated cuvée now bears the name "ES-56", drawn from the initials of "Éocène Silex", as a tribute to its outstanding terroir.

The vineyard

This red Sancerre wine draws its name from a former locality of hillsides originally cultivated by the monks of St-Satur. This Loire wine comes from old vines planted on clay-siliceous soils with a south-west exposure. Highly present on this plot, the flint stones have the main advantage of releasing at night the heat stored during the day, thereby promoting optimal ripening of the grapes.

Winemaking and aging

Alcoholic fermentation in oak vats, lasting 10 to 14 days, is accompanied by punching down and pumping over twice a day in order to extract the maximum amount of colour and tannins. Malolactic fermentation takes place in 228-litre barrels, followed by racking and then aging in barrels for 10 to 12 months. This red Sancerre is only released to market between 8 and 24 months after bottling, depending on the vintage.

Grape variety

Pinot Noir (100%).