Winemaker Notes
This wine with its gun-flint aromas and spicy bouquet is subtly wooded, rich in fruit, full-bodied, well balanced, and very reminiscent of the Sauvignon flower and grape. The richness and intensity of the flavor linger long and harmoniously on thepalate.
“La Bourgeoise” is a excellent companion to lightly spiced meals and fish dishes, such as John Dory roasted with fennel. A well-aged bottle of "La Bourgeoise" will be a perfect match for a farm hen in truffle sauce.
Professional Ratings
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Robert Parker's Wine Advocate
From selected old vines on silex soils on the slopes, fermented in stainless steel and oak but aged entirely in Tronçais oak barrels for seven to eight months including the manual stirring of the lees, the 2017 Sancerre La Bourgeoise opens intense and complex but subtle and notably flinty on the elegant and pure nose. On the palate, this is a seriously full-bodied, elegant, fresh and structured Sauvignon Blanc with remarkable grip, finesse and vitality, with fine bitters on the finish. It is very stimulating despite the 14% alcohol. Tasted in Mach 2021.
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Wine Spectator
A bold Sauvignon Blanc packed with notes of gooseberry, lemon curd and grapefruit that are edged with verbena, ginger and honeysuckle details. Vibrant acidity keeps it focused and gives it power. Drink now through 2026. 2,200 cases made, 400 cases imported.
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Wine Enthusiast
This wine is now ready to drink. With ripe apple and smooth citrus flavors, it has density and a texture that has now softened. Full, rich and intense, the wine is packed with fruit and acidity.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s.
While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography—rolling hills and steep slopes from about 600 to 1,300 feet in elevation—with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs.
In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.
About ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. While not typically exported in large amounts, they are well-made and attract a loyal French following.