A baby Sancerre made by a top Sancerre producer. This has classic Loire Sauvignon gooseberry and nettle character. Good on its own, but better with soft cheeses or salads.
Sauvignon Blanc is a white variety that came originally from Bordeaux, but is now grown all over the world. Today key areas are the Loire where it produces grassy, mineral, smoky wines and Marlborough where it makes exotic elderflower and gooseberry scented wines. Acidity is always high and body medium. It is also an important components in Sauternes where it is blended with Sémillon.
Henri Bourgeois is one of those producers that any wine region would be lucky to have. They combine size and quality, which is important, because it means there’s a reasonable amount of wine to go round. Things started small here: this family-owned domaine was founded with 2 hectares in 1935, plus some polyculture. Now it has 70 hectares of vines (64 in Sancerre and 6 in neighbouring Pouilly-Fumé), plus a winery in New Zealand (Clos Henri, with 45 hectares in Marlborough).
Sauvignon Blanc probably originated in Bordeaux, but it is in the limestone soil of the central Loire, that it shows at its best. The climate here is too cold for later-ripening grapes (such as the Chenin Blanc) but Sauvignon Blanc buds late and ripens early, making it ideal for a region prone to severe frosts and harsh winds. Sauvignon Blanc is rarely blended with other grapes in the Loire Valley and is responsible for the distinctive characters of Sancerre, Pouilly-Fumé, Reuilly, Menetou-Salon, Quincy and Touraine
Loire Sauvignon Blanc with restrained citrus and gooseberry fruit and high acidity extremely food friendly and works with shellfish, fish, smoked fish and is especially good with creamy goat cheese. Also surprisingly good with curries.
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