# Henri Bourgeois Pouilly-Fumé (2024)

- **Producer:** Henri Bourgeois
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, apple, grass, chamomile, orange, kiwi, eucalyptus, blossom

## About this wine

Henri Bourgeois is a celebrated premium producer in France's Loire Valley, with a winemaking legacy spanning ten generations in the village of Chavignol. The family are pioneers in single-vineyard winemaking within the Sancerre region, driven by a philosophy rooted in deep respect for the environment and a desire to allow nature's purest expression to shine through each terroir. Their meticulous attention to detail in both vineyard and cellar reflects an aspiration for a "goldsmith's" level of craftsmanship, ensuring each bottle embodies the unique character of its origin.

## Interesting facts

- The Bourgeois family boasts a winemaking history spanning ten generations in Chavignol.
- They are pioneers in single-vineyard winemaking in the Sancerre region.
- The producer aims for a "goldsmith's" level of craftsmanship in their winemaking.
- The 2024 vintage received a notable score of 91/100 from Wine Enthusiast.

## Food pairing

This Pouilly-Fumé's high acidity, dry profile, and underlying mineral notes make it an incredibly versatile food wine. Its crispness and citrus character cut beautifully through the richness of fish and white meats, while its herbaceous and floral notes complement fresh seafood and vegetables. The classic pairing with goat cheese is particularly harmonious, as the wine's vibrant acidity perfectly balances the cheese's tanginess and creamy texture.

## Wine making process

The grapes for Henri Bourgeois Pouilly-Fumé are sourced from chalky-clay and limestone hills, where viticulture focuses on low yields to enhance concentration and terroir expression. In the cellar, the process begins with gentle pressing, followed by a 24-hour static settling of the juice. Fermentation occurs in temperature-controlled stainless-steel vats at a cool 15-18°C, a technique designed to preserve the wine's delicate aromatic profile. The wine then undergoes aging for 5 to 6 months on its fine lees before bottling, adding texture and complexity.