Domaine Henri Bourgeois : ES-56 Rouge 2020

Tasting Notes and Characteristics 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 a distinctive character.

Food and wine pairings

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

Cellaring

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

An ample red Loire 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. With 72 hectares, the Domaine Henri Bourgeois vineyard extends across a diversity of terroirs combining clay-limestone soils, Kimmeridgian marl and flint, which contribute to the singular identity of each of its Loire wines. Through 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 produces wines recognised 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 renowned cuvée now bears the name “ES-56”, drawn from the initials of “Éocène Silex”, as a tribute to its remarkable terroir.

The vineyard

This red Sancerre wine takes its name from a former lieu-dit of hillsides originally cultivated by the monks of St-Satur. This Loire wine is made from old vines planted on clay-siliceous soils with a south-west exposure. The flint stones, very abundant on this plot, 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 daily in order 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 released only between 8 and 24 months after bottling, depending on the vintage.

Grape variety

Pinot Noir (100%).