Following on from ten generations of winegrowers, from father to son, the Bourgeois brothers and cousins offer the profound sense of the family life, past and present, through the diversity of their fine Sancerre and Pouilly-Fumé wines. Passionate about Pinot Noir and Sauvignon Blanc, they are always learning more about these unique grape varietals.
“Our very close bond with the wine comes from our daily efforts to accompany the vines as they grow until the grapes are picked. To observe them is to know them; to know them is to understand them. Each task accomplished is a hand reaching out to the quality of the future harvest.”
Half a century ago, Henri Bourgeois, our grandfather, cultivated just a few hectares of vines in the heart of Chavignol, our beloved traditional village in the Berry region, where all of us grew up. Henri Bourgeois was a pioneer. He gradually moved away from multi-crop farming, which, at the time, was the only way to feed his family, and specialized into winegrowing. It was no small risk but his passion for the vines got the better of his reason.
Under the management of his sons, Rémi and Jean-Marie, who very soon gained a reputation for discovering marvellous terroirs and making fine wines, the vineyard of Henri Bourgeois gradually extended over several villages in Sancerre and Pouilly-Fumé, forming a mosaic of parcels cultivated with meticulous care. In the mid 80’s, a modern, eco-friendly cellar was built to provide exceptionally good conditions for careful winemaking and wine ageing. Our generation chose to modernise the equipment by using the advantageous topography of the village to build a gravity-fed winery. We also wanted to introduce new wines from selected parcels to bring out the true potential of each
individual terroir, such as our Sancerre d’Antan and our Sancerre Jadis. Today the 72 hectares cultivated by our family composes a palette of 120 parcels.
With our intimate knowledge and time-honoured respect for our land, we endeavour to preserve the environment by using clean cultivation methods that are tailored to each parcel. The major points are: controlling the growth of the vines (use of cover crops, managing water stress, pruning, de-budding, green harvesting), under vine cultivating, preventing erosion, using organic fertilisers, refusing to use chemical weed killers or other products, increasing leaf surface, waiting until the grapes are physiologically ripe, and harvesting only when the grapes have reached full aromatic maturity, etc.