Domaine Henri Bourgeois : Le Graveron 2018

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Characteristics and Tasting Notes of Graveron 2020 from Domaine Henri Bourgeois

Tasting

Color
The color reveals a ruby hue with garnet reflections.

Nose
The nose unveils an aromatic complexity marked by notes of small black fruits, smoky nuances, and fresh caramel. With aeration, the bouquet evolves toward red fruit aromas such as blackberry, accompanied by chocolaty and spicy touches.

Palate
The attack is fresh, followed by a silky structure with fine, rich tannins. The finish bursts with red fruit and chocolate aromas, offering a rich texture and a delicate structure.

Food and Wine Pairing

This red Sancerre pairs perfectly with red meats such as prime rib or white meats, marinated or sauced red meats, soft cheeses, or chocolate pastries (like a Black Forest cake with sour cherries).

A red Loire wine with silky tannins and beautiful balance

The Estate

Stemming from a family tradition dating back to 1696, Henri Bourgeois estate has been managed by Jean-Marie, Arnaud, Lionel, and Jean-Christophe Bourgeois since 2004. Established on the terroirs of Sancerre and Pouilly-Fumé, the estate primarily cultivates Sauvignon Blanc and Pinot Noir on emblematic plots like La Côte des Monts Damnés. A pioneer of organic farming in the region, the estate produced its first 100% organic vintage in 2023, aiming to reveal the unique expression of Sancerre's Kimmeridgian soils.

The Vineyard

"Le Graveron" is a Sancerre wine produced from a 1.31-hectare plot, with vines planted in 1997 located at the top of La Côte des Monts Damnés on marly soils.

Winemaking and Aging

Hand-harvested. A rigorous sorting precedes destemming and gravity-fed transfer to wooden vats. Maceration extends over 4 to 6 days with daily pump-overs allowing optimal extraction of aromas and color. Alcoholic fermentation lasts 8 to 10 days in large wooden vats accompanied by two manual pump-overs and one manual punch-down daily until mid-fermentation. This red Sancerre wine is subsequently gravity-racked into stainless steel tanks until spring, before malolactic fermentation in new or one-wine barrels followed by aging in barrels (228L and 600L) for 10 months.

Grape Variety

100% Pinot Noir