Henri Bourgeois - Sancerre d'Antan Silex 2022
- Producer Domaine Henri Bourgeois
- Blend 100% Sauvignon Blanc
- Country France
- Region Loire Valley
- Appellation Sancerre
- UPC 3 36591 00241 4
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Item# 10406-22
Wine Enthusiast
94pt
Wine Spectator
92pt
Tasting notes
This wine is full of aromas such as lime, verbena but also delicate mineral nuances (flint). In mouth, fresh touch of grapefruits, almonds, hawthorn and light touch of coconuts. Its minerality gives it a great length. Concentrated, full and fine, equally excellent when young or up to 6 - 8 years ageing.
Food Pairing
Sancerre "D'Antan" is an excellent companion to fish, shelfish and white meat. Grilled lobster, turbot in a meat sauce and spit-roasted sweetbreads with a truffle sauce: a few delicacies matching perfectly this fine wine. Or tempt your guests with a vacherin cheese from Mont d'Or with dried pears!
History
For ten generations now the Bourgeois family has devoted its passion and values to Sauvignon Blanc and Pinot Noir, becoming Sancerre's most well-known producer. The company is now led by the current generation of the family - Jean-Marie and Remi Bourgeois. The winery and family base is the village of Chavignol, and Domaine holdings can be found on a mosaic of plots throughout Sancerre and Pouilly-Fumé. Each plot is isolated and worked in respect of its origin to reveal, in the most precise and true way, the expression of its terroir, whether we are talking Kimmeridgian marls, flint, or limestone clay soils. We see this expressed in a dizzying array of bottlings, many of which are amongst the most sought after of their kind in the Loire each year
Terroir
The grapes come from a vineyard first planted in 1936 where the soil is predominantly flinty. Some do not hesitate to talk about it as a « stone decoction ». For this wine, low yields, organic fertilizer only, use of grass cover, everything is made to respect the terroir and to obtain the most beautiful grapes.
Vinification
As a tribute to the old methods, we make our Sancerre “D'Antan” without either fining or filtration. Very small yield, fermentation in 4, 5 and 6 year-old oak barrels followed by maturation on very fine lees. Only two rackings are carried out (according to the lunar cycle) before bottling.
