Henri Bourgeois Sancerre Blanc “Les Ruchons” 2015

The Tina Fey of wine. Flinty not flighty, with great minerality and finesse
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Primary Notes: Gooseberry Peach, Melon Passionfruit Grapefruit / Pomelo

Secondary Notes:

Tertiary Notes:

Body: Medium -

Dryness: Very Dry


Tannin: Light

Alcohol (%):

Origin: Sancerre, Loire Valley, France

Maker: Henri Bourgeois

Grape: Sauvignon Blanc

Fermentation: Slight Wood

Awards: >90 pts


Serving Temperature: Best served between 13–14 degrees.

Asian Food Pairing: Oyster omelette, Nasi Lemak, Hokkien Mee

Western Food Pairing: Pair with aperitifs, shellfish, crustaceans, salads, cheese and summer dishes.


Henri Bourgeois Sancerre Blanc “Les Ruchons”

The Tina Fey of wine. Flinty not flighty, with great minerality and finesse. Henri Bourgeois Sancerre Blanc "Les Ruchons" is made with grapes exclusively from a flinty soil plot with the name Fontenay.

Pale golden colour. Opens with aromas of fresh grapefruit, ripe orange, a hint of white stone fruits and plenty of stoney pebbles. These aromas follow through to the palate. The medium-bodied palate has a lively crisp acidity and incredibly pleasant, expressive minerality. Closes with a long caramel and gun metal finish. We think she might like this description ;)

100% Sauvignon Blanc. Made with grapes exclusively from vines grown in the flinty soils of Fontenay. Fontenay is located north of Sancerre in the village of Saint-Satur and vines were first planted in 1970.

After hand-picking the grapes at perfect maturity, they go through a slow pressing at low pressure. Next is clarification of the must in stainless steel tanks by cold settling on lees at 8°C. For 3 days, the lees are resuspended into the must on a daily basis to gain richness and roundness texture, as well as to fully reveal its minerality. Following this, 2/3 of the must ferments in stainless steel tanks. The remaining 1/3 of the must goes through alcoholic fermentation in 300 and 600 litre French oak barrels that are between 1–3 years-old. Alcoholic fermentation lasts between 3–4 weeks, starting at 15°C and gradually reaching 20°C.

The racking on stainless steel tanks is done between 5–15 days after the end of alcoholic fermentation. The only racking for the barrels occurs during blending, 10–11 months after the end of alcoholic fermentation. The wine first matures on fine lees in thermoregulated stainless steel tanks with regular batonnages. Then it ages in stainless steel tanks for 10 months until bottling. Bottling without fining or filtration. 

Ageing potential: drink now or within 10–12 years from vintage.

Check out all the other gorgeous wines we've got from Sancerre.




 In the village of Saint-Satur on the road out of Sancerre to the Loire, this walled vineyard has produced a rich, structured and dense wine. It is ripe, full of yellow fruits as well as good acidity, layering rich fruitiness with minerality and an edgy texture. This wine could age further before drinking, so wait until 2019.