Domaine Henri Bourgeois : Le Graveron 2018

Characteristics and Tasting Tips of the Graveron 2018 from Domaine Henri Bourgeois

Tasting

Color
The color reveals a ruby hue with garnet highlights.

Nose
The nose reveals an aromatic complexity marked by notes of small dark berries, smoky nuances and fresh caramel. Upon aeration, the bouquet evolves into red fruit aromas such as blackberry, accompanied by chocolate and spicy hints.

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

Food and Wine Pairings

This Sancerre red harmonizes perfectly with red meats such as rib of beef or white meats, marinated or sauced red meats, soft cheeses, or chocolate pastries (Black Forest cake with Morello cherries).

A Loire red wine with silky tannins and beautiful balance

The Estate

Part of a family tradition dating back to 1696, the Henri Bourgeois estate has been managed by Jean-Marie, Arnaud, Lionel and Jean-Christophe Bourgeois since 2004. Located on the terroirs of Sancerre and Pouilly-Fumé, the estate primarily cultivates sauvignon blanc and pinot noir on iconic sites such as 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 the Sancerre Kimmeridgian soils.

The Vineyard

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

Winemaking and Aging

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

Grape Variety

100% Pinot Noir