Domaine Henri Bourgeois : ES-56 Rouge 2020

Characteristics and Tasting Notes for the Domaine Henri Bourgeois ES-56 Red 2020

Tasting Notes

Appearance

The colour reveals an elegant ruby hue with garnet reflections.

Nose

Generous and open, the nose offers aromas of vanilla alongside luscious red fruit.

Palate

Wonderfully dense, the palate combines balance, aromatic generosity and a confident character.

Food and Wine Pairing

An oven-roasted veal chop, a pork knuckle simmered with red cabbage, or a rolled lamb served with sautéed porcini mushrooms all make harmonious pairings with this Loire red wine.

Cellaring Potential

This red Sancerre from the Bourgeois Family can be cellared peacefully until around 2026-2029, allowing it to fully reveal its aromatic range.

An ample Loire red wine of beautiful richness

The Estate

Arnaud, Lionel and Jean-Christophe Bourgeois represent the third generation at the head of this family estate, founded in 1950 by Henri Bourgeois. Spanning 72 hectares, the vineyard of Domaine Henri Bourgeois unfolds across a diversity of terroirs combining clay-limestone soils, Kimmeridgian marl and flint, contributing to the distinctive identity of each of its Loire wines. Thanks to a constant passion and rigour, both in vineyard management and in plot-by-plot winemaking, of which it was one of the pioneers, the Bourgeois Family crafts wines renowned for their excellence, delicacy, and faithful expression of these exceptional terroirs.

The Wine

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

The Vineyard

This red Sancerre wine takes its name from an old hillside plot originally cultivated by the monks of St-Satur. This Loire wine comes from old vines planted on clay-siliceous soils facing southwest. Abundant on this plot, the flint stones' main benefit is to release, at night, the heat stored during the day, thereby promoting optimal ripening of the grapes.

Winemaking and Ageing

Alcoholic fermentation in oak vats lasts 10 to 14 days and is accompanied by punching down and pumping over twice a day to extract maximum colour and tannins. Malolactic fermentation takes place in 228-litre barrels, followed by racking and then ageing 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%).