« The Loire divides, the Loire unites »
Once upon a time there was an oak tree, 435 years old, which was the most majestic tree far beyond the limits of Saint-Palais. The tree grew in a place where the earth displayed its supernatural powers. It was a place where kings came to regather their strength and seek spiritual advice. But in 1993 lightning struck and put an end to the fairy-tale. In a spirit of love and gratitude towards their legend-rich homeland – their ‘terroir’ – the Bourgeois family gave the oak tree a new lease of life. Its wood, made into 228 barrels, was used to mature the grape juice of the best vineyards and vintages into great wines. To honour the oak tree, the wines carried its name: “le Chêne Saint-Etienne” Henri Bourgeois. And that is the essence of the Bourgeois for more than ten generations.
PETIT BOURGEOIS - Sauvignon Blanc |
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| Description: | The grapes come from the cliffs of the Loire valley, known as the Garden of France. This white wine is fermented in cooled stainless steel tanks, subsequently maturing for three months on fine lees. |
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| Tasting: | Very aromatic, flowery and fruity nuances caress the nose. Fresh on the palate with the typical robustness of grapes harvested ripe. The wine develops best at a temperature of 10-12°C. | |||
PETIT BOURGEOIS ROSÉ |
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| Description: | After a maceration of the harvest three days in vats, the grapes are pressed and then the alcoholic fermentation takes place at 16-17°C. |
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| Tasting: | With elegant and enjoyable flavours, this rosé will give you such a pleasure! It shows its full expression at 10-12 °C. | |||
PETIT BOURGEOIS - Cabernet Franc |
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| Description: | The grapes come from the cliffs of the Loire valley, known as the Garden of France. After fermenting for nine days to attain the maximum degree of fruit aroma, the young wine undergoes malolactic fermentation in cooled steel tanks, guaranteeing the characteristic freshness of the wine. |
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| Tasting: | This red wine develops harmonious aromas of red fruits, typical of the Loire region. Strawberry, red currant and cherry | |||
LES BARONNES - Sancerre blanc |
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| Description: | The soil of the cliffs that separate the village of Chavignol from the Sancerre region consists ofclay and chalk (65% clay, 35% chalk). This is where Les Baronnes is grown. Fermentation takes place in temperature-controlled stainless-steel tanks at 15-18°C. The Sancerre spends five months on its lees, which allows the aroma of this excellent wine to develop.
Alcohol: 14% vol |
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| Tasting: | Light, clear lemon yellow. Medium intense nose with a fruity note of grapefruit. Dry on the palate, with high acidity and medium body. Aromas of citrus; grapefruit and vegetal notes. | |||
LES BARONNES - Sancerre rosé |
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| Description: | The soil on the cliffs that separate Chavignol village from the Sancerre region is made up of clay and limestone (65% clay and 35% chalk). The grape is Pinot Noir. Fermentation takes place in temperature-regulated stainless steel tanks at 15-18°C, after which the Sancerre spends three to four months on its yeast sediment. |
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| Tasting: | Harmonious scent of red berries, very fruity, refreshing and harmonious. Rounded, fresh and has a balanced relationship between maturation and aroma. Should be drunk cold, but not ice-cold; 10°C is perfect. | |||
LES BARONNES - Sancerre rouge |
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| Description: | Sancerre red is obtained from the grapes of the Pinot Noir vine, on soil of clay and chalk. Wine production begins by macerating for 12days at 26-32°C in barrels. To extract the maximum colour and tannin from the grape skins, must is pumped off twice a day during fermentation. Once malolactic fermentation is completed, the wine matures for six to eight months in oak barrels. |
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| Tasting: | This wine’s characteristic red fruits, such as sweet and sour cherries, give it a subtle woodland note. Because of the tannins and its time in oak barrels, this round wine develops a subtle, pleasant astringency. It has the potential to age for up to ten years. | |||
LE MD de BOURGEOIS - Sancerre blanc |
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| Description: | The “MD” is an uneven south and south-east facing slope outside Chavignol composed of Kimmeridgian marl (marine fossil deposits interspersed with clay), chalk and clay. During the harvest, only the very ripest grapes are hand-picked and carefully transported to the cellar where they are very slowly pressed to release their valuable juice. Cold racking follows to clarify the must naturally. Subsequently fermentation takes place at 15-18°C in thermo-regulated stainless-steel tanks.
Alcohol: 12,5 % vol |
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| Tasting: | A top quality wine. It pairs well with fish, white meat and a variety of cheeses. | |||
″JADIS″ - Sancerre blanc |
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| Description: | After a two-day sedimentation process to clean the grapejuice, the wine is put into barrique casks and thermo-regulated stainless-steel tanks. Natural sugars produced during fermentation then lend the wine its core characteristics, whilst the flesh of the fruit gives it its aromatic bouquet. In harmony with the lunar cycle, the wine is subsequently bottled, ready for sale. Alcohol: 13,0 % vol |
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| Tasting: | The colour is reminiscent of blond straw. Still very reticent on the palate, highly mineral, dense, with good development potential. A very expressive wine. | |||
D' ANTAN - Sancerre blanc |
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| Description: | 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.
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| Tasting: | This wine is full of aromas with delicate mineral nuances thanks to the intense fruitness of the grapes. Concentrated, full and fine, equally excellent when young or up to 6 - 8 years ageing.
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EN TRAVERTIN - Pouilly Fumé |
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| Description: | The Sauvignon blanc for this Pouilly Fumé is cultivated on the cliffs along the Loire river at Saint-Andelain. The soil is clay and chalk. The grape juice from the 25-45 year old vines is extracted by gentle pressing. After static clarification using gravitalaction, it then ferments in temperature-controlled stainless-steel tanks at 15-18°C. The wine then lies on the lees for five months to maximise potential aroma from the fine yeast. Alcohol: 14,0 % vol |
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| Tasting: | This wine convinces with its intensive nose of elderflower and pink grapefruit. It is soft and fluid on the palate; fresh lime and sweet pineapple paired with an almost smoky minerality, giving this wine depth and myriad facets.
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MENETOU SALON - Le Prieure des Aublats blanc |
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| Description: | Following a gentle pressing, the juice is allowed to settle for 24 hours then undergoes alcoholic fermentation at controlled temperatures between 16 to 18°C. The wine is then matured for several months on its fine lees.
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| Tasting: | Very fresh and fruity with hints of musk, spice, and prominent floral and citrus aromas. Notes of pepper and menthol punctuate the round, full mouth with good length.
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MENETOU SALON - Le Prieure des Aublats rouge |
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| Description: | The vinification begins with fermentation in vats (12 days of maceration) at 26 to 32°c during which time the cap is punched and the must pumped over twice daily in order to extract a maximum of color and tannins from the grape skins which is a must during the alcoholic fermentation. Once the malolactic fermentation is achieved in oak barrels, the wine is matured for 6 to 8 months in a stainless steel tank.
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| Tasting: |
The vinification begins with fermentation in vats (12 days of maceration) at 26 to 32°c during which time the cap is punched and the must pumped over twice daily in order to extract a maximum of color and tannins from the grape skins which is a must during the alcoholic fermentation. Once the malolactic fermentation is achieved in oak barrels, the wine is matured for 6 to 8 months in a stainless steel tank.
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